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Journal Abstract Search

154 related items for PubMed ID: 10888537

  • 1. Strains of lactic acid bacteria isolated from sour doughs degrade phytic acid and improve calcium and magnesium solubility from whole wheat flour.
    Lopez HW, Ouvry A, Bervas E, Guy C, Messager A, Demigne C, Remesy C.
    J Agric Food Chem; 2000 Jun; 48(6):2281-5. PubMed ID: 10888537
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  • 2. Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium.
    Lopez HW, Krespine V, Guy C, Messager A, Demigne C, Remesy C.
    J Agric Food Chem; 2001 May; 49(5):2657-62. PubMed ID: 11368651
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  • 3. Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity.
    Leenhardt F, Levrat-Verny MA, Chanliaud E, Rémésy C.
    J Agric Food Chem; 2005 Jan 12; 53(1):98-102. PubMed ID: 15631515
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  • 4. The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation.
    Reale A, Konietzny U, Coppola R, Sorrentino E, Greiner R.
    J Agric Food Chem; 2007 Apr 18; 55(8):2993-7. PubMed ID: 17373819
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  • 6. Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.
    Alfonzo A, Miceli C, Nasca A, Franciosi E, Ventimiglia G, Di Gerlando R, Tuohy K, Francesca N, Moschetti G, Settanni L.
    Food Microbiol; 2017 Apr 18; 62():256-269. PubMed ID: 27889157
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  • 8. Expression of bifidobacterial phytases in Lactobacillus casei and their application in a food model of whole-grain sourdough bread.
    García-Mantrana I, Yebra MJ, Haros M, Monedero V.
    Int J Food Microbiol; 2016 Jan 04; 216():18-24. PubMed ID: 26384212
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  • 13. Effect of natural starters used for sourdough bread in Morocco on phytate biodegradation.
    Chaoui A, Faid M, Belhcen R.
    East Mediterr Health J; 2003 Jan 04; 9(1-2):141-7. PubMed ID: 15562743
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  • 14. Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera.
    Baye K, Mouquet-Rivier C, Icard-Vernière C, Rochette I, Guyot JP.
    Food Chem; 2013 May 01; 138(1):430-6. PubMed ID: 23265508
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  • 16. Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
    Ruibal-Mendieta NL, Delacroix DL, Mignolet E, Pycke JM, Marques C, Rozenberg R, Petitjean G, Habib-Jiwan JL, Meurens M, Quetin-Leclercq J, Delzenne NM, Larondelle Y.
    J Agric Food Chem; 2005 Apr 06; 53(7):2751-9. PubMed ID: 15796621
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  • 17. Phytic acid degrading lactic acid bacteria in tef-injera fermentation.
    Fischer MM, Egli IM, Aeberli I, Hurrell RF, Meile L.
    Int J Food Microbiol; 2014 Nov 03; 190():54-60. PubMed ID: 25180667
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