Bacterial communities analysis of amaranth and quinoa dough fermentation by PCR-DGGE(Denaturing Gradient Gel Electrophoresis).

Pier Sandro Cocconcelli, Annalisa Rebecchi, Daniela Bassi, Vincenza Pisacane, E Pingitore, L Saavedra, C Fontan, G Vignolo, E. Hebert

Risultato della ricerca: Contributo in libroContributo a convegno

Abstract

Andean regions are centre of origin and domestication of a large number of plant species such as quinoa and amaranth. Because of their nutritional valua (Balanced composition of essential amino acids, minerals and vitamins) and the absence of gluten, new consumer demands have emerged for these pseudo cereals and their flours. Although the use of such alternative flours is restricted due to their low baking quality, fermentation may improve both the sensory and baking qualities.
Lingua originaleEnglish
Titolo della pubblicazione ospiteGlobal Issues in Food Microbiology Abstract Book
Pagine184
Numero di pagine1
Stato di pubblicazionePubblicato - 2012
Evento23rd International ICFMH Symposium Foodmicro 2012 - Istanbul
Durata: 3 set 20127 mar 2013

Convegno

Convegno23rd International ICFMH Symposium Foodmicro 2012
CittàIstanbul
Periodo3/9/127/3/13

Keywords

  • Bacterial
  • PCR-DGGE
  • amaranth
  • quinoa

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