Polyol-producing lactic acid bacteria isolated from sourdough and their application to reduce sugar in a quinoa-based milk substitute.

Jeske, Stephanie; Zannini, Emanuele; Lynch, Kieran M; Coffey, Aidan; Arendt, Elke K

Jeske, Stephanie; Zannini, Emanuele; Lynch, Kieran M; Coffey, Aidan; Arendt, Elke K.

Affiliation

Jeske S; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
Zannini E; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
Lynch KM; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
Coffey A; Department of Biological Sciences, Cork Institute of Technology, Rossa Avenue, Cork, Ireland.
Arendt EK; School of Food and Nutritional Sciences and APC Microbiome Institute, Ireland. Electronic address: e.arendt@ucc.ie.

Int J Food Microbiol ; 286: 31-36, 2018 Dec 02.

Article de En | MEDLINE | ID: mdl-30031986

Sujet(s)
Mots clés

Glycaemic index; Lactic acid bacteria; Mannitol; Milk substitute; Quinoa; Sugar reduction

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Polymères / Chenopodium quinoa / Substituts du lait / Levilactobacillus brevis / Sucres / Leuconostoc / Mannitol Langue: En Journal: Int J Food Microbiol Sujet du journal: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Année: 2018 Type de document: Article Pays d'affiliation: Irlande

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