Effects of sourdough on FODMAPs in bread and potential outcomes on irritable bowel syndrome patients and healthy subjects

Frontiers in Microbiology

Volumn 9, Issue AUG, 2018, Pages

  Menezes, Leidiane A A ^a   Minervini, Fabio ^b   Filannino, Pasquale ^b   Sardaro, Maria L S ^c   Gatti, Monica ^d   Lindner, Juliano De Dea ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b UNIVERSITY OF BARI   (Italy)

^c VITA SALUTE SAN RAFFAELE UNIVERSITY   (Italy)

^d UNIVERSITY OF PARMA   (Italy)

Author keywords

Bread; Disaccharides; Fermentable oligosaccharides; Irritable bowel syndrome; Lactic acid bacteria; Monosaccharides and polyols; Sourdough; Yeasts

Indexed keywords

DISACCHARIDE; MONOSACCHARIDE; OLIGOSACCHARIDE; POLYOL;

BREAD; DIET; DOUGH; HUMAN; IRRITABLE COLON; REVIEW;

EID: 85051853425     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2018.01972     Document Type: Review

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