Novel insights on the functional/nutritional features of the sourdough fermentation (Englisch)
- Neue Suche nach: Gobbetti, Marco
- Neue Suche nach: De Angelis, Maria
- Weitere Informationen zu De Angelis, Maria:
- https://orcid.org/0000-0002-2010-884X
- Neue Suche nach: Di Cagno, Raffaella
- Weitere Informationen zu Di Cagno, Raffaella:
- https://orcid.org/0000-0002-9431-4427
- Neue Suche nach: Calasso, Maria
- Weitere Informationen zu Calasso, Maria:
- https://orcid.org/0000-0003-2500-8650
- Neue Suche nach: Archetti, Gabriele
- Neue Suche nach: Rizzello, Carlo Giuseppe
- Neue Suche nach: Gobbetti, Marco
- Neue Suche nach: De Angelis, Maria
- Neue Suche nach: Di Cagno, Raffaella
- Neue Suche nach: Calasso, Maria
- Neue Suche nach: Archetti, Gabriele
- Neue Suche nach: Rizzello, Carlo Giuseppe
In:
International Journal of Food Microbiology
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302
;
103-113
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2018
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ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Novel insights on the functional/nutritional features of the sourdough fermentation
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Beteiligte:Gobbetti, Marco ( Autor:in ) / De Angelis, Maria ( Autor:in ) / Di Cagno, Raffaella ( Autor:in ) / Calasso, Maria ( Autor:in ) / Archetti, Gabriele ( Autor:in ) / Rizzello, Carlo Giuseppe ( Autor:in )
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Erschienen in:International Journal of Food Microbiology ; 302 ; 103-113
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Verlag:
- Neue Suche nach: Elsevier B.V.
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Erscheinungsdatum:17.05.2018
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Format / Umfang:11 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:ACE , Angiotensin I-converting enzyme , ANF , anti-nutritional factors , ATIs , amylase/trypsin inhibitors , BOA , 1,3‑benzoxazol‑2‑one , BP , Bioactive peptides , Bx , Benzoxazinoids , CVD , cardiovascular disease , DF , dietary fibers , DIBOA , 2,4‑dihydroxy‑1,4‑benzoxazin‑3‑one , DPPH , diphenyl‑2‑picryl‑hydrazyl , FAA , free amino acids , FLAB , fructophilic lactic acid bacteria , FODMAPs , fermentable oligo-, di-, and monosaccharides and polyols , FRAP , ferric ion-reducing antioxidant power , GABA , glutamate into γ-amino butyric acid , GI , glycemic index , GL , glycemic load , HBOA , 2‑hydroxy‑1,4‑benzoxazin‑3‑one , HPAA , N‑2‑hydroxyphenyl‑acetamide , IBS , irritable bowel syndrome , RFOs , raffinose family oligosaccharides , WGA , wheat germ agglutinins , Sourdough , Lactic acid bacteria , Fermentation , Nutrition
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Datenquelle:
Inhaltsverzeichnis – Band 302
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