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Journal Abstract Search

239 related items for PubMed ID: 31835575

  • 1. Technological Methods for Reducing the Content of Fructan in Wheat Bread.
    Pejcz E, Spychaj R, Gil Z.
    Foods; 2019 Dec 10; 8(12):. PubMed ID: 31835575
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  • 2. Variability in yeast invertase activity determines the extent of fructan hydrolysis during wheat dough fermentation and final FODMAP levels in bread.
    Laurent J, Timmermans E, Struyf N, Verstrepen KJ, Courtin CM.
    Int J Food Microbiol; 2020 Aug 02; 326():108648. PubMed ID: 32387971
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  • 3. Lachancea fermentati FST 5.1: an alternative to baker's yeast to produce low FODMAP whole wheat bread.
    Ispiryan L, Borowska M, Sahin AW, Zannini E, Coffey A, Arendt EK.
    Food Funct; 2021 Nov 15; 12(22):11262-11277. PubMed ID: 34710210
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  • 4. Kluyveromyces marxianus yeast enables the production of low FODMAP whole wheat breads.
    Struyf N, Vandewiele H, Herrera-Malaver B, Verspreet J, Verstrepen KJ, Courtin CM.
    Food Microbiol; 2018 Dec 15; 76():135-145. PubMed ID: 30166134
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  • 5. Applicability of Yeast Fermentation to Reduce Fructans and Other FODMAPs.
    Fraberger V, Call LM, Domig KJ, D'Amico S.
    Nutrients; 2018 Sep 06; 10(9):. PubMed ID: 30200589
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  • 6. How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept.
    Acín Albiac M, Di Cagno R, Filannino P, Cantatore V, Gobbetti M.
    Microb Cell Fact; 2020 Sep 17; 19(1):182. PubMed ID: 32943064
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  • 7. Saccharomyces cerevisiae and Kluyveromyces marxianus Cocultures Allow Reduction of Fermentable Oligo-, Di-, and Monosaccharides and Polyols Levels in Whole Wheat Bread.
    Struyf N, Laurent J, Verspreet J, Verstrepen KJ, Courtin CM.
    J Agric Food Chem; 2017 Oct 04; 65(39):8704-8713. PubMed ID: 28869377
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  • 8. Characterization of the Extracellular Fructanase FruA in Lactobacillus crispatus and Its Contribution to Fructan Hydrolysis in Breadmaking.
    Li Q, Loponen J, Gänzle MG.
    J Agric Food Chem; 2020 Aug 12; 68(32):8637-8647. PubMed ID: 32687341
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  • 10. Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome.
    Laatikainen R, Koskenpato J, Hongisto SM, Loponen J, Poussa T, Huang X, Sontag-Strohm T, Salmenkari H, Korpela R.
    Nutrients; 2017 Nov 04; 9(11):. PubMed ID: 29113045
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  • 12. Durum and soft wheat flours in sourdough and straight-dough bread-making.
    Rinaldi M, Paciulli M, Caligiani A, Sgarbi E, Cirlini M, Dall'Asta C, Chiavaro E.
    J Food Sci Technol; 2015 Oct 04; 52(10):6254-65. PubMed ID: 26396371
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  • 14. Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes.
    Shewry PR, America AHP, Lovegrove A, Wood AJ, Plummer A, Evans J, van den Broeck HC, Gilissen L, Mumm R, Ward JL, Proos Z, Kuiper P, Longin CFH, Andersson AAM, Philip van Straaten J, Jonkers D, Brouns F.
    Food Chem; 2022 Apr 16; 374():131710. PubMed ID: 34891089
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  • 16. Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.
    Rizzello CG, Calasso M, Campanella D, De Angelis M, Gobbetti M.
    Int J Food Microbiol; 2014 Jun 16; 180():78-87. PubMed ID: 24794619
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  • 17. Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread's Physical and Nutritional Features.
    Villacrés E, Cueva P, Díaz M, Rosell CM.
    Plant Foods Hum Nutr; 2020 Dec 16; 75(4):569-575. PubMed ID: 32821974
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