Myo-inositol hexakisphosphate degradation by Bifidobacterium pseudocatenulatum ATCC 27919 improves mineral availability of high fibre rye-wheat sour bread

Food Chemistry

Volumn 178, Issue , 2015, Pages 267-275

  García Mantrana, Izaskun ^a   Monedero, Vicente ^a   Haros, Monika ^a  

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

Author keywords

Bifidobacterium; Dietary fibre; Dietary reference intake; Mineral availability; Phytase; Phytates; Sourdough; Whole rye flour

Indexed keywords

ALCOHOLS; ENZYMES; FOOD PRODUCTS; MINERALS; SUGARS;

BIFIDOBACTERIUM; DIETARY FIBRE; DIETARY REFERENCE INTAKES; MINERAL AVAILABILITY; PHYTASES; PHYTATES; SOURDOUGH; WHOLE RYE FLOUR;

POLYOLS;

ACETIC ACID; CALCIUM ION; IRON; LACTIC ACID; MINERAL; PHYTASE; PHYTATE; PHYTIC ACID; ZINC; INOSITOL PHOSPHATE;

ARTICLE; BIFIDOBACTERIUM; BIFIDOBACTERIUM PSEUDOCATENULATUM; BREAD; CONTROLLED STUDY; DIETARY FIBER; DIETARY REFERENCE INTAKE; DOUGH; FERMENTATION; FLOUR; FOOD PROCESSING; HYDROLYSIS; INTESTINE ABSORPTION; MICROBIAL DEGRADATION; NONHUMAN; NUTRIENT AVAILABILITY; NUTRITIONAL VALUE; REDUCTION; RYE; SOURDOUGH; WHEAT; ANALYSIS; BIOAVAILABILITY; CHEMISTRY; HUMAN; METABOLISM; MICROBIOLOGY;

BIFIDOBACTERIUM; BIFIDOBACTERIUM PSEUDOCATENULATUM; SECALE CEREALE; TRITICUM AESTIVUM;

BIFIDOBACTERIUM; BIOLOGICAL AVAILABILITY; BREAD; DIETARY FIBER; FERMENTATION; FLOUR; HUMANS; HYDROLYSIS; INOSITOL PHOSPHATES; MINERALS; PHYTIC ACID; SECALE CEREALE; TRITICUM;

EID: 84922220927     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.01.099     Document Type: Article

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