Novel insights on the functional/nutritional features of the sourdough fermentation (English)
- New search for: Gobbetti, Marco
- New search for: De Angelis, Maria
- Further information on De Angelis, Maria:
- https://orcid.org/0000-0002-2010-884X
- New search for: Di Cagno, Raffaella
- Further information on Di Cagno, Raffaella:
- https://orcid.org/0000-0002-9431-4427
- New search for: Calasso, Maria
- Further information on Calasso, Maria:
- https://orcid.org/0000-0003-2500-8650
- New search for: Archetti, Gabriele
- New search for: Rizzello, Carlo Giuseppe
- New search for: Gobbetti, Marco
- New search for: De Angelis, Maria
- New search for: Di Cagno, Raffaella
- New search for: Calasso, Maria
- New search for: Archetti, Gabriele
- New search for: Rizzello, Carlo Giuseppe
In:
International Journal of Food Microbiology
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302
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103-113
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2018
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ISSN:
- Article (Journal) / Electronic Resource
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Title:Novel insights on the functional/nutritional features of the sourdough fermentation
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Contributors:Gobbetti, Marco ( author ) / De Angelis, Maria ( author ) / Di Cagno, Raffaella ( author ) / Calasso, Maria ( author ) / Archetti, Gabriele ( author ) / Rizzello, Carlo Giuseppe ( author )
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Published in:International Journal of Food Microbiology ; 302 ; 103-113
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Publisher:
- New search for: Elsevier B.V.
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Publication date:2018-05-17
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Size:11 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords: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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Source:
Table of contents – Volume 302
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
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The 7th International Symposium on Sourdough – “Sourdough for health”Zannini, Emanuele / Gobbetti, Marco et al. | 2018
- 3
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Industrial production of sourdoughs for the baking branch – An overviewBrandt, Markus J. et al. | 2018
- 8
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Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of breadQuattrini, Mattia / Liang, Nuanyi / Fortina, Maria Grazia / Xiang, Sheng / Curtis, Jonathan M. / Gänzle, Michael et al. | 2018
- 15
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Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?Gänzle, Michael G. / Zheng, Jinshui et al. | 2018
- 24
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Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessingRizzello, Carlo G. / Coda, Rossana / Wang, Yaqin / Verni, Michela / Kajala, Ilkka / Katina, Kati / Laitila, Arja et al. | 2018
- 35
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Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughsDe Angelis, Maria / Minervini, Fabio / Siragusa, Sonya / Rizzello, Carlo Giuseppe / Gobbetti, Marco et al. | 2018
- 47
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Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted floursMontemurro, Marco / Pontonio, Erica / Gobbetti, Marco / Rizzello, Carlo Giuseppe et al. | 2018
- 59
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Exploitation of autochthonous Tuscan sourdough yeasts as potential startersPalla, Michela / Agnolucci, Monica / Calzone, Antonella / Giovannetti, Manuela / Di Cagno, Raffaella / Gobbetti, Marco / Rizzello, Carlo Giuseppe / Pontonio, Erica et al. | 2018
- 69
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Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1Belz, Markus C.E. / Axel, Claudia / Arendt, Elke K. / Lynch, Kieran M. / Brosnan, Brid / Sheehan, Elizabeth M. / Coffey, Aidan / Zannini, Emanuele et al. | 2018
- 80
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Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger bunsSahin, Aylin W. / Rice, Tom / Zannini, Emanuele / Axel, Claudia / Coffey, Aidan / Lynch, Kieran M. / Arendt, Elke K. et al. | 2018
- 90
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Omics approaches to understand sourdough fermentation processesWeckx, Stefan / Van Kerrebroeck, Simon / De Vuyst, Luc et al. | 2018
- 103
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Novel insights on the functional/nutritional features of the sourdough fermentationGobbetti, Marco / De Angelis, Maria / Di Cagno, Raffaella / Calasso, Maria / Archetti, Gabriele / Rizzello, Carlo Giuseppe et al. | 2018
- I
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ICFMH Announcment| 2019
- ii
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Editorial Board| 2019