430 lines
12 KiB
BibTeX
430 lines
12 KiB
BibTeX
@techreport{dreyfus1980five,
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title={A five-stage model of the mental activities involved in directed skill acquisition},
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author={Dreyfus, Stuart E and Dreyfus, Hubert L},
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year={1980},
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institution={California Univ Berkeley Operations Research Center}
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}
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@article{nestel2001cholesterol,
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title={Cholesterol-lowering effects of plant sterol esters and non-esterified stanols in margarine, butter and low-fat foods},
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author={Nestel, P and Cehun, M and Pomeroy, S and Abbey, M and Weldon, G},
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journal={European journal of clinical nutrition},
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volume={55},
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number={12},
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pages={1084},
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year={2001},
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publisher={Nature Publishing Group}
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}
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@article{delwiche2012you,
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title={You eat with your eyes first},
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author={Delwiche, Jeannine F},
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journal={Physiology \& behavior},
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volume={107},
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number={4},
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pages={502--504},
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year={2012},
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publisher={Elsevier}
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}
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@article{baik2000moisture,
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title={Moisture redistribution and phase transitions during bread staling},
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author={Baik, Moo-Yeol and Chinachoti, Pavinee},
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journal={Cereal chemistry},
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volume={77},
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number={4},
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pages={484--488},
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year={2000},
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publisher={Wiley Online Library}
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}
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@article{wilkins2009bread,
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title={Bread mold osteomyelitis in the femur},
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author={Wilkins, Ross M and Hahn, David B and Blum, Raymond},
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journal={Orthopedics},
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volume={32},
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number={5},
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year={2009},
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publisher={SLACK Incorporated}
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}
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@article{yamaguchi1991basic,
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title={Basic properties of umami and effects on humans},
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author={Yamaguchi, Shizuko},
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journal={Physiology \& Behavior},
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volume={49},
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number={5},
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pages={833--841},
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year={1991},
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publisher={Elsevier}
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}
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@article{roininen1996effect,
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title={Effect of umami taste on pleasantness of low-salt soups during repeated testing},
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author={Roininen, Katariina and L{\"a}hteenm{\"a}ki, Liisa and Tuorilla, H},
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journal={Physiology \& behavior},
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volume={60},
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number={3},
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pages={953--958},
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year={1996},
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publisher={Elsevier}
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}
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@article{kerr1977objectivity,
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title={Objectivity of food-symptomatology surveys. Questionnaire on the" Chinese restaurant syndrome".},
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author={Kerr, GR and Wu-Lee, M and El-Lozy, M and McGandy, R and Stare, FJ},
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journal={Journal of the American Dietetic Association},
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volume={71},
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number={3},
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pages={263--268},
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year={1977}
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}
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@article{zhao2015effect,
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title={Effect of glutamate accumulation during sourdough fermentation with Lactobacillus reuteri on the taste of bread and sodium-reduced bread},
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author={Zhao, Cindy J and Kinner, Mathias and Wismer, Wendy and G{\"a}nzle, Michael G},
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journal={Cereal Chemistry},
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volume={92},
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number={2},
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pages={224--230},
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year={2015},
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publisher={Wiley Online Library}
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}
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@article{capuano2009effect,
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title={Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies},
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author={Capuano, Edoardo and Ferrigno, Antonella and Acampa, Iolanda and Serpen, Arda and A{\c{c}}ar, {\"O}zge {\c{C}} and G{\"o}kmen, Vural and Fogliano, Vincenzo},
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journal={Food Research International},
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volume={42},
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number={9},
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pages={1295--1302},
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year={2009},
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publisher={Elsevier}
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}
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@article{di2003interactions,
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title={Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties},
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author={Di Cagno, R and De Angelis, M and Corsetti, Aldo and Lavermicocca, P and Arnault, P and Tossut, P and Gallo, G and Gobbetti, M},
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journal={Food Microbiology},
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volume={20},
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number={1},
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pages={67--75},
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year={2003},
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publisher={Elsevier}
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}
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@article{di2015effect,
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title={Effect of sourdough with exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) on sensory quality of bread during shelf life},
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author={Di Monaco, R and Torrieri, E and Pepe, O and Masi, P and Cavella, S},
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journal={Food and bioprocess technology},
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volume={8},
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number={3},
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pages={691--701},
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year={2015},
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publisher={Springer}
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}
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@article{venturi2016effect,
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title={Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation},
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author={Venturi, Francesca and Sanmartin, Chiara and Taglieri, Isabella and Nari, A and Andrich, Gianpaolo and Zinnai, Angela},
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journal={Agrochimica},
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volume={60},
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number={3},
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pages={222--234},
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year={2016},
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publisher={Pisa University Press}
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}
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@article{gobbetti1994sourdough,
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title={The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates},
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author={Gobbetti, M and Corsetti, A and Rossi, J},
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journal={Applied Microbiology and Biotechnology},
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volume={41},
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number={4},
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pages={456--460},
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year={1994},
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publisher={Springer}
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}
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@article{rosner2014ten,
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title={Ten times more microbial cells than body cells in humans},
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author={Rosner, JL},
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journal={Microbe},
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volume={9},
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number={2},
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pages={47},
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year={2014}
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}
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@article{ganzle1998modeling,
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title={Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of sourdough fermentation},
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author={G{\"a}nzle, Michael G and Ehmann, Michaela and Hammes, Walter P},
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journal={Appl. Environ. Microbiol.},
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volume={64},
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number={7},
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pages={2616--2623},
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year={1998},
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publisher={Am Soc Microbiol}
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}
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@article{berton2002measurement,
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title={Measurement of hydration capacity of wheat flour: influence of composition and physical characteristics},
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author={Berton, Benjamin and Scher, Jo{\"e}l and Villieras, Fr{\'e}d{\'e}ric and Hardy, Jo{\"e}l},
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journal={Powder Technology},
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volume={128},
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number={2-3},
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pages={326--331},
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year={2002},
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publisher={Elsevier}
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}
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@article{keskin2004bread,
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title={Bread baking in halogen lamp--microwave combination oven},
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author={Keskin, Semin Ozge and Sumnu, Gulum and Sahin, Serpil},
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journal={Food Research International},
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volume={37},
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number={5},
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pages={489--495},
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year={2004},
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publisher={Elsevier}
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}
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@article{campbell1999creation,
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title={Creation and characterisation of aerated food products},
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author={Campbell, Grant M and Mougeot, Estelle},
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journal={Trends in Food Science \& Technology},
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volume={10},
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number={9},
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pages={283--296},
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year={1999},
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publisher={Elsevier}
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}
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@article{fisher1979long,
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title={Long-term toxicity and carcinogenicity studies of the bread improver potassium bromate 1. Studies in rats},
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author={Fisher, N and Hutchinson, JB and Berry, R and Hardy, J and Ginocchio, AV and Waite, V},
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journal={Food and cosmetics toxicology},
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volume={17},
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number={1},
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pages={33--39},
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year={1979},
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publisher={Elsevier}
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}
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@article{shaw1998did,
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title={Did consumption of flour bleached by the agene process contribute to the incidence of neurological disease?},
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author={Shaw, CA and Bains, JS},
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journal={Medical hypotheses},
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volume={51},
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number={6},
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pages={477--481},
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year={1998},
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publisher={Elsevier}
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}
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@article{spanhaak1998effect,
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title={The effect of consumption of milk fermented by Lactobacillus casei strain Shirota on the intestinal microflora and immune parameters in humans},
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author={Spanhaak, S and Havenaar, R and Schaafsma, G},
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journal={European Journal of Clinical Nutrition},
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volume={52},
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number={12},
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pages={899},
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year={1998},
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publisher={Nature Publishing Group}
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}
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@incollection{turner1980regulation,
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title={The regulation of glycolysis and the pentose phosphate pathway},
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author={Turner, John F and Turner, Donella H},
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booktitle={Metabolism and Respiration},
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pages={279--316},
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year={1980},
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publisher={Elsevier}
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}
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@article{saikia2014effect,
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title={Effect of Using Sourdough and Frozen Dough for Preparation of Breads on Quality, Shelf Life and Staling},
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author={Saikia, Dharma and Sit, Nandan},
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journal={American Journal of Food Technology},
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volume={9},
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number={4},
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pages={223--230},
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year={2014}
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}
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@article{okafor1986microbial,
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title={The microbial breakdown of linamarin in fermenting pulp of cassava (Manihot esculenta Crantz)},
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author={Okafor, N and Ejiofor, MAN},
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journal={MIRCEN journal of applied microbiology and biotechnology},
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volume={2},
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number={2},
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pages={327--338},
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year={1986},
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publisher={Springer}
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}
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@article{poutanen2009sourdough,
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title={Sourdough and cereal fermentation in a nutritional perspective},
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author={Poutanen, Kaisa and Flander, Laura and Katina, Kati},
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journal={Food microbiology},
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volume={26},
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number={7},
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pages={693--699},
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year={2009},
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publisher={Elsevier}
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}
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@article{decock2005bread,
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title={Bread technology and sourdough technology},
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author={Decock, Pieter and Cappelle, Stefan},
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journal={Trends in Food Science \& Technology},
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volume={16},
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number={1-3},
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pages={113--120},
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year={2005},
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publisher={Elsevier}
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}
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@article{koistinen2018metabolic,
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title={Metabolic profiling of sourdough fermented wheat and rye bread},
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author={Koistinen, Ville M and Mattila, Outi and Katina, Kati and Poutanen, Kaisa and Aura, Anna-Marja and Hanhineva, Kati},
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journal={Scientific reports},
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volume={8},
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number={1},
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pages={5684},
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year={2018},
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publisher={Nature Publishing Group}
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}
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@misc{educationgovfr,
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title = {Le certificat d'aptitude professionnelle.},
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howpublished = {\url{http://www.education.gouv.fr/cid2555/le-certificat-d-aptitude-professionnelle-cap.html}},
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note = {Accessed: 2019-02-10}
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}
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@book{calvel,
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title={Le Goût du Pain},
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author={Calvel, Raymond},
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year={1990},
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publisher={Editions Jerome Villette}
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}
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@book{breadmatters,
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title={Bread Matters: Why and How to Make Your Own},
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author={Whitley, Andrew},
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year={2009},
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publisher={Harper Collins Publishers}
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}
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@book{slowfood,
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title={Slow food: over het belang van smaak},
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author={Petrini, Carlo},
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year={2015},
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publisher={Fontaine Uitgevers B.V.}
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}
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@book{deldaele,
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title={De smaak van brood},
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author={Deldaele, Frank},
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year={2015},
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publisher={Lannoo}
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}
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@book{katz,
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title={The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World},
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author={Katz, Sandor Ellix},
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year={2012},
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publisher={Chelsea Green Publishing}
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}
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@book{voedselmachine,
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title={De mooie voedselmachine: de charme van je darmen},
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author={Enders, Giulia},
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year={2015},
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publisher={Luitingh-Sijthoff}
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}
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@book{bartartine,
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title={Bar Tartine: Cooking with Fermented, Cured, Pickled, and Sprouted Flavors},
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author={Burns, Cortney},
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year={2014},
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publisher={Abrams & Chronicle Books}
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}
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@book{tartine,
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title={Tartine Bread},
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author={Robertson, Chad},
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year={2010},
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publisher={Chronicle Books}
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}
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@book{holzapfel2012genera,
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title={The genera of lactic acid bacteria},
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author={Holzapfel, WHN and Wood, Brian J},
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volume={2},
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year={2012},
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publisher={Springer Science \& Business Media}
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}
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@book{broodbuik,
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title={Broodbuik: minder met tarwe en gluten, verlies overgewicht en word weer helemaal gezond.},
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author={David, William},
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year={2013},
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publisher={Kosmos Uitgevers}
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}
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@book{vagabond,
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title={Vagabond Dreams: Road Wisdom from Central America.},
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author={Murdock, Ryan},
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year={2012},
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publisher={Polyphemus Ltd.}
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}
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@book{leaderlocalbreads,
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title={Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers},
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author={Leader, Daniel},
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year={2007},
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publisher={W. W. Norton & Company}
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}
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@book{hamelman2004bread,
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title={Bread: A Baker's Book of Techniques and Recipes},
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author={Hamelman, Jeffrey},
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year={2004},
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publisher={Wiley}
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}
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@book{pollancooked,
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title={Cooked: A Natural History of Transformation},
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author={Pollan, Michael},
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year={2014},
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publisher={Penguin Books}
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}
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@book{pollanfood,
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title={In Defense of Food: An Eater's Manifesto},
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author={Pollan, Michael},
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year={2009},
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publisher={Large Print Press}
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}
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@book{eliasbakboek,
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title={Belgisch bakboek: onze lekkerste streekspecialiteiten},
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author={Elias, Stefan},
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year={2016},
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publisher={Kannibaal}
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}
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@book{advancedbread,
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title={Advanced Bread and Pastry: A Professional Approach},
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author={Suas, Michel},
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year={2008},
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publisher={Cengage Learning, Inc}
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}
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@book{kaplanbakersparis,
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title={The Bakers of Paris and the Bread Question, 1700-1775},
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author={Kaplan, Steven Laurence},
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year={1996},
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publisher={Duke University Press Books}
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} |