Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/20061
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Título : Phytate Reduction in Bran-Enriched Bread by Phytase-Producing Bifidobacteria
Autor : Sanz-Penella, Juan Mario, Tamayo-Ramos, Juan Antonio, Sanz, Yolanda, Haros, Mónica
Palabras clave : Phytate Reduction
Bran-Enriched Bread
Phytase-Producing Bifidobacteria
Fecha de publicación : 9-Oct-2009
Editor: American Chemical Society
Citación : Journal of Agricultural and Food Chemistry 57 (21): 10239–10244 (2009)
Resumen: Bread fermented with the selected Bifidobacterium strains had similar technological and sensorial quality as the controls, resulting in breads with significantly lower (p < 0.05) levels of InsP6 with residual amounts of myo-inositol triphosphates (InsP3). The fact that the phytate-degrading enzymes are produced by strains of bifidobacteria, which are GRAS/QPS (generally regarded as safe/qualified presumption of safety) microorganisms makes this strategy particularly suitable to reduce the content of InsP6 in rich fiber products for human consumption.
Versión del editor: http://dx.doi.org/10.1021/jf9023678
URI : http://hdl.handle.net/10261/20061
ISSN: 1520-5118
DOI: 10.1021/jf9023678
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