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Saccharomyces cerevisiae and Kluyveromyces marxianus Cocultures Allow Reduction of Fermentable Oligo-, Di-, and Monosaccharides and Polyols Levels in Whole Wheat Bread.
Struyf, Nore; Laurent, Jitka; Verspreet, Joran; Verstrepen, Kevin J; Courtin, Christophe M.
Afiliação
  • Struyf N; Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
  • Laurent J; VIB Laboratory for Systems Biology & CMPG Laboratory for Genetics and Genomics, KU Leuven, Bio-Incubator , Gaston Geenslaan 1, B-3001 Leuven, Belgium.
  • Verspreet J; Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
  • Verstrepen KJ; Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
  • Courtin CM; VIB Laboratory for Systems Biology & CMPG Laboratory for Genetics and Genomics, KU Leuven, Bio-Incubator , Gaston Geenslaan 1, B-3001 Leuven, Belgium.
J Agric Food Chem ; 65(39): 8704-8713, 2017 Oct 04.
Article em En | MEDLINE | ID: mdl-28869377
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Saccharomyces cerevisiae / Triticum / Kluyveromyces / Pão / Açúcares / Fermentação Idioma: En Revista: J Agric Food Chem Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Bélgica
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Saccharomyces cerevisiae / Triticum / Kluyveromyces / Pão / Açúcares / Fermentação Idioma: En Revista: J Agric Food Chem Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Bélgica