Fermentation by Amylolytic Lactic Acid Bacteria and Consequences for Starch Digestibility of Plantain, Breadfruit, and Sweet Potato Flours

Journal of Food Science

Volumn 77, Issue 8, 2012, Pages

  Haydersah, Julien ^a   Chevallier, Isabelle ^a   Rochette, Isabelle ^b   Mouquet Rivier, Claire ^b   Picq, Christian ^b   Marianne Pépin, Thérèse ^c   Icard Vernière, Christèle ^b   Guyot, Jean Pierre ^b  

^a UNIVERSITÉ CLERMONT AUVERGNE   (France)

^b INSTITUT DE RECHERCHE POUR LE DÉVELOPPEMENT   (France)

^c UNIVERSITÉ DES ANTILLES ET DE LA GUYANE   (France)

Author keywords

Digestibility; Lactobacillus fermentum; Lactobacillus plantarum; Resistant starch; Starch

Indexed keywords

AMYLOSE; DISACCHARIDE; MALTODEXTRIN; MONOSACCHARIDE; POLYSACCHARIDE; STARCH;

ARTICLE; ARTOCARPUS; FERMENTATION; FOOD CONTROL; FOOD HANDLING; FRUIT; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; METABOLISM; METHODOLOGY; MICROBIOLOGY; PLANTAGO; SWEET POTATO; VEGETABLE; VISCOSITY;

AMYLOSE; ARTOCARPUS; DISACCHARIDES; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FRUIT; IPOMOEA BATATAS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; MONOSACCHARIDES; PLANTAGO; POLYSACCHARIDES; STARCH; VEGETABLES; VISCOSITY;

ARTOCARPUS ALTILIS; IPOMOEA BATATAS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; MUSA X PARADISIACA;

EID: 84864601887     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02811.x     Document Type: Article

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