Mostrando 3 resultados de: 3
Filtros aplicados
Subtipo de publicación
Article(3)
Área temáticas
Microorganismos, hongos y algas(3)
Tecnología alimentaria(2)
Alimentación y bebidas(1)
Fisiología humana(1)
Área de conocimiento
Microbiología(3)
Año de Publicación
2008(3)
Origen
scopus(3)
Phytate degradation by Bifidobacterium on whole wheat fermentation
ArticleAbstract: Whole cereal-based products have a beneficial effect on health, but they also contain high levels ofPalabras claves:Bifidobacterium, Fermentation, Phytate intermediates, Phytic acid, Whole wheat doughAutores:Cristina M. Rosell, Haros M., Palacios M.C., Sanz Y.Fuentes:scopusSelection of lactic acid bacteria with high phytate degrading activity for application in whole wheat breadmaking
ArticleAbstract: Whole wheat products although highly recommended from the nutritional point of view, contain high lePalabras claves:Fermentation, Lactobacilli, Phytate intermediates, Phytic acid, Starters, Whole wheat breadAutores:Cristina M. Rosell, Haros M., Palacios M.C., Sanz Y.Fuentes:scopusSelection of phytate-degrading human bifidobacteria and application in whole wheat dough fermentation
ArticleAbstract: Lately, whole wheat products are highly recommended from their healthy properties. However, the presPalabras claves:Bifidobacterium, Fermentation, Phytic acid, Whole wheat breadAutores:Cristina M. Rosell, Haros M., Palacios M.C., Sanz Y.Fuentes:scopus