Maximizing the Concentrations of Wheat Grain Fructans in Bread by Exploring Strategies To Prevent Their Yeast (Saccharomyces cerevisiae)-Mediated Degradation-Reference-Cited by-同舟云学术

Maximizing the Concentrations of Wheat Grain Fructans in Bread by Exploring Strategies To Prevent Their Yeast (Saccharomyces cerevisiae)-Mediated Degradation

Published:2013-02-04 Issue:6 Volume:61 Page:1397-1404
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Verspreet Joran¹,Hemdane Sami¹,Dornez Emmie¹,Cuyvers Sven¹,Delcour Jan A.¹,Courtin Christophe M.¹

Affiliation:

1. Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven (KU Leuven), Kasteelpark Arenberg 20, Box 2463, 3001 Leuven, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf3050846

Reference36 articles.

1. Nomenclature and diagrammatic representation of oligomeric fructans — a paper for discussion

2. Determination of Total Dietary Fiber (CODEX Definition) by Enzymatic-Gravimetric Method and Liquid Chromatography: Collaborative Study

3. Prebiotic effects: metabolic and health benefits

4. Production, properties and applications of food-grade oligosaccharides

5. Influence of Prebiotic Additions on the Quality of Gluten-free Bread and on the Content of Inulin and Fructooligosaccharides

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