Isoflavone aglycones enrichment in soybean sourdough bread fermented by lactic acid bacteria strains isolated from traditional Qu starters: Effects on in vitro gastrointestinal digestion, nutritional, and baking properties-Reference-Cited by-同舟云学术

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Isoflavone aglycones enrichment in soybean sourdough bread fermented by lactic acid bacteria strains isolated from traditional Qu starters: Effects on in vitro gastrointestinal digestion, nutritional, and baking properties

Published:2018-12-14 Issue: Volume: Page:
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Zhang Binle¹,Yang Zixuan¹,Huang Weining¹^ORCID,Omedi Jacob Ojobi¹,Wang Feng²,Zou Qibo²,Zheng Jianxin³

Affiliation:

1. State Key Laboratory of Food Science and Technology, the Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research Jiangnan University Wuxi China

2. MagiBake International Inc. Wuxi Jiangsu China

3. Institute of Food and Bioengineering South China University of Technology Guangzhou Guangdong China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10116

Reference56 articles.

1. Impact of sourdough on the texture of bread;Arendt E. K.;Food Microbiology,2007

2. Biodiversity of exopolysaccharides produced from sucrose by sourdough lactic acid bacteria;Bounaix M.‐S.;Journal of Agriculture and Food Chemistry,2009

3. Proteolysis by Sourdough lactic acid bacteria: Effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance;Cagno R. D.;Applied and Environmental Microbiology,2002

4. Impact of sourdough on sensory properties and consumers’ preference of gluten‐free breads enriched with teff flour;Campo E.;Journal of Cereal Science,2015

5. Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria;Chun J.;Journal of Food Science,2007

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