In situ β-glucan fortification of cereal-based matrices by pediococcus parvulus 2.6: Technological aspects and prebiotic potential

International Journal of Molecular Sciences

Volumn 18, Issue 7, 2017, Pages

  Pérez Ramos, Adrián ^a   Mohedano, María Luz ^a   López, Paloma ^a   Spano, Giuseppe ^b   Fiocco, Daniela ^b   Russo, Pasquale ^b,c   Capozzi, Vittorio ^b  

^a CENTRO DE INVESTIGACIONES BIOLÓGICAS   (Spain)

^b UNIVERSITY OF FOGGIA   (Italy)

^c Promis Biotech Srl   (Italy)

Author keywords

Bio fortification; Exopolysaccharides; Functional foods; Pediococcus parvulus; glucans

Indexed keywords

BETA 1,3 GLUCAN; BETA GLUCAN; EXOPOLYSACCHARIDE; PREBIOTIC AGENT; PROBIOTIC AGENT;

ARTICLE; BACTERIAL SURVIVAL; BARLEY FLOUR; BIOFORTIFICATION; CELL VIABILITY; CEREAL; COLONY FORMING UNIT; CONTROLLED STUDY; ENZYME INHIBITION; ENZYME LINKED IMMUNOSORBENT ASSAY; FERMENTATION; FOOD INDUSTRY; FUNCTIONAL FOOD; GASTROINTESTINAL TRANSIT; LACTOBACILLUS PLANTARUM; OAT; PEDIOCOCCUS; PEDIOCOCCUS PARVULUS; RICE; VISCOSITY; AVENA; DRUG EFFECTS; FOOD CONTROL; FOOD GRAIN; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; ORYZA;

AVENA; BETA-GLUCANS; EDIBLE GRAIN; FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLUS PLANTARUM; ORYZA; PEDIOCOCCUS; PREBIOTICS; PROBIOTICS;

EID: 85025826435     PISSN: 16616596     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms18071588     Document Type: Article

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