Consumption of Sourdough Breads Improves Postprandial Glucose Response and Produces Sourdough-Specific Effects on Biochemical and Inflammatory Parameters and Mineral Absorption-Reference-Cited by-同舟云学术

Consumption of Sourdough Breads Improves Postprandial Glucose Response and Produces Sourdough-Specific Effects on Biochemical and Inflammatory Parameters and Mineral Absorption

Published:2021-03-03 Issue:10 Volume:69 Page:3044-3059
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gil-Cardoso Katherine¹^ORCID,Saldaña Guillermo²,Luengo Elisa²,Pastor Jorge²,Virto Raquel³,Alcaide-Hidalgo Juan Maria¹,del Bas Josep M.¹,Arola Lluís¹⁴,Caimari Antoni⁵

Affiliation:

1. Eurecat, Centre Tecnològic de Catalunya, Technological Unit of Nutrition and Health, Reus 43204, Spain

2. NOVAPAN S.L, Research & Development Department, Zaragoza 50014, Spain

3. CNTA, National Centre for Food Technology and Safety, San Adrián 31570, Navarra, Spain

4. Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, Nutrigenomics Research Group, Campus Sescelades, Tarragona 43001, Spain

5. Eurecat, Centre Tecnològic de Catalunya, Biotechnology Area, Avinguda Universitat, Reus 43204, Spain

Funder

Agency for Business Competitiveness of the Government of Catalonia (ACCIÓ)

Centre for the Development of Industrial Technology (CDTI)

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c07200

Reference102 articles.

1. Ecological parameters influencing microbial diversity and stability of traditional sourdough