Browsing by ZHAW Projects 1694

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Showing results 1 to 11 of 11
Issue DateTitleInvolved Person(s)
Oct-2012Application of a novel bioingredient based on co-fermentation of Weissella confusa and Propionibacterium freudenreichii to improve shelf-life and quality of bakery productsMalang, Saskia; Grattepanche, Frank; Mendez, Viktoria; Yildirim, Sel├žuk; Lacroix, Christophe
2013Development of multifunctional bakery bio-ingredients containing two important vitamins, folate and B12Sych, Janice Marie; Miescher Schwenninger, Susanne; Grattepanche, Franck; Kinner, Mathias; Kleinert, Michael, et al
2-Dec-2015Exopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread textureTinzl-Malang, Saskia Katharina; Rast, Peter; Grattepanche, Franck; Sych, Janice Marie; Lacroix, Christophe
14-Nov-2013Guiding the development of multi-functional ingredients for bakery products : an overviewSych, Janice Marie; Kinner, Mathias; Popp, Martin; Miescher Schwenninger, Susanne; Bongartz, Annette, et al
2012Multifunctional bakery bio-ingredients and nutritional supplements by fermentation of co-cultures of lactic acid bacteria and proprionibacteriaLacroix, Christophe; Sych, Janice Marie; Miescher Schwenninger, Susanne; Kleinert, Michael
2012Neuartige multifunktionale Inhaltsstoffe um Backwaren mit Folat und Vitamin B12 anzureichernSych, Janice Marie; Grattepanche, Franck; Miescher Schwenninger, Susanne; Kinner, Mathias; Lacroix, Kleinert
2014Novel bio-ingredient containing folate and B12 by fermentation of co-cultures of lactic acid bacteria and propionibacteria for use in bakery productsLacroix, Christophe; Sych, Janice Marie; Miescher Schwenninger, Susanne; Kleinert, Michael
2018Purified exopolysaccharides from Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on bread structure to prevent stalingTinzl-Malang, S.; Grattepanche, F.; Rast, P.; Sych, Janice Marie; Lacroix, C.
9-Apr-2020Purified exopolysaccharides from Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on bread structure to prevent stalingTinzl-Malang, Saskia Katharina; Grattepanche, Franck; Rast, Peter; Fischer, Peter; Sych, Janice Marie, et al
2011Targetting multifunctional bakery products : an updateSych, Janice Marie
9-Sep-2012The important role of sensory evaluation in the development of novel multifunctional ingredientsSych, Janice Marie; Popp, Stephan; Bongartz, Annette; Mathias, Mathias; Grattepanche, Franck