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Drying Technology

An International Journal

Volume 37, 2019 - Issue 10

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Original Articles

Kinetic study of the thermal inactivation of Lactobacillus plantarum during bread baking

Lu ZhangSchool of Chemical and Environmental Engineering College of Chemistry Chemical Engineering and Materials Science, Soochow University, Suzhou City, Jiangsu, PR China; ;Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands

Maarten A.I. SchutyserLaboratory of Food Process Engineering, Wageningen University, Wageningen, The NetherlandsCorrespondence[email protected]

Remko M. BoomLaboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands

Xiao Dong ChenSchool of Chemical and Environmental Engineering College of Chemistry Chemical Engineering and Materials Science, Soochow University, Suzhou City, Jiangsu, PR China; Correspondence[email protected]

Pages 1277-1289 | Received 15 Mar 2018, Accepted 28 Jun 2018, Published online: 08 Oct 2018

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https://doi.org/10.1080/07373937.2018.1495647
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Citations (7)

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Articles from other publishers (7)

Divyasree Arepally, Ravula Sudharshan Reddy, Ranil Coorey & Tridib Kumar Goswami. (2023) Modelling inactivation kinetics of free and encapsulated probiotic cells in millet biscuit under different baking conditions. Food Research International 174, pages 113573.
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Emma Mani-López, Nelly Ramírez-Corona & Aurelio López-Malo. (2023) Advances in probiotic incorporation into cereal-based baked foods: Strategies, viability, and effects–A review. Applied Food Research 3:2, pages 100330.
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Emmanuel Purlis. (2023) Simple modelling of time-temperature profiles in food during baking. Applied Food Research 3:1, pages 100271.
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Hong Zhu, Dongbiao Jin, Nan Fu, Xiao Dong Chen & Jie Xiao. (2023) Neural network modeling of the dynamic inactivation of probiotics during single droplet drying for improved cell viability. Powder Technology 413, pages 118042.
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Linlin Li, Junliang Chen, Siqing Zhou, Guangyue Ren & Xu Duan. (2021) Quality evaluation of probiotics enriched Chinese yam snacks produced using infrared‐assisted spouted bed drying. Journal of Food Processing and Preservation 45:4.
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Emmanuel Purlis. (2020) Simple models for predicting water loss of bread during baking. Journal of Food Process Engineering 43:11.
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Lu Zhang, Yimin Lou & Maarten A.I. Schutyser. (2018) 3D printing of cereal-based food structures containing probiotics. Food Structure 18, pages 14-22.
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