Phytate degradation by Bifidobacterium on whole wheat fermentation

European Food Research and Technology

Volumn 226, Issue 4, 2008, Pages 825-831

  Palacios, María Consuelo ^a   Haros, Monica ^a   Sanz, Yolanda ^a   Rosell, Cristina M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Bifidobacterium; Fermentation; Phytate intermediates; Phytic acid; Whole wheat dough

Indexed keywords

ACIDITY; CROPS; DEGRADATION; FERMENTATION; HYDROLYSIS; LACTIC ACID;

BIFIDOBACTERIUM; FERMENTATIVE PARAMETERS; PHYTATE INTERMEDIATES; PHYTIC ACID; WHOLE WHEAT DOUGH;

BACTERIA;

BIFIDOBACTERIUM; BIFIDOBACTERIUM BREVE; BIFIDOBACTERIUM CATENULATUM; BIFIDOBACTERIUM LONGUM; TRITICUM AESTIVUM;

EID: 38349179615     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0602-3     Document Type: Article

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