2024-03-28T12:31:33Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/200612020-05-26T10:25:21Zcom_10261_131com_10261_2col_10261_384
00925njm 22002777a 4500
dc
Sanz Penella, Juan Mario
author
Tamayo Ramos, Juan Antonio
author
Sanz Herranz, Yolanda
author
Haros, Monika
author
2009-10-09
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.
Journal of Agricultural and Food Chemistry 57 (21): 10239–10244 (2009)
1520-5118
http://hdl.handle.net/10261/20061
10.1021/jf9023678
Phytate Reduction
Bran-Enriched Bread
Phytase-Producing Bifidobacteria
Phytate Reduction in Bran-Enriched Bread by Phytase-Producing Bifidobacteria