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Título

Phytate Reduction in Bran-Enriched Bread by Phytase-Producing Bifidobacteria

AutorSanz Penella, Juan Mario ; Tamayo Ramos, Juan Antonio ; Sanz, Yolanda; Haros, Monika
Palabras clavePhytate Reduction
Bran-Enriched Bread
Phytase-Producing Bifidobacteria
Fecha de publicación9-oct-2009
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 57 (21): 10239–10244 (2009)
ResumenBread 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 editorhttp://dx.doi.org/10.1021/jf9023678
URIhttp://hdl.handle.net/10261/20061
DOI10.1021/jf9023678
ISSN1520-5118
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