4.7 Article

Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Gastroenterology & Hepatology

Dietary fibre in gastrointestinal health and disease

Samantha K. Gill et al.

Summary: Dietary fiber has been shown to benefit gastrointestinal health through consumption of unrefined whole foods. Studies have demonstrated that dietary fiber can regulate gut and microbial effects, with important implications for gastrointestinal disorders.

NATURE REVIEWS GASTROENTEROLOGY & HEPATOLOGY (2021)

Review Food Science & Technology

Thirty years of knowledge on sourdough fermentation: A systematic review

Kashika Arora et al.

Summary: This study systematically reviewed and summarized the global research on sourdough, highlighting its potential in microbiology, biochemistry, technology, and nutrition. Recent literature has shown that sourdough fermentation can enhance mineral bioavailability, enable fortification with dietary fibers, lower glycemic index, improve protein digestibility.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Review Biochemistry & Molecular Biology

Production of Gamma-Aminobutyric Acid from Lactic Acid Bacteria: A Systematic Review

Yanhua Cui et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2020)

Article Food Science & Technology

Diversity of content and composition of cell wall-derived dietary fibre in polished rice

Ondrej Kosik et al.

JOURNAL OF CEREAL SCIENCE (2020)

Article Food Science & Technology

Influence of wheat variety and dough preparation on FODMAP content in yeast-leavened wheat breads

C. F. H. Longin et al.

JOURNAL OF CEREAL SCIENCE (2020)

Review Biochemistry & Molecular Biology

An Updated Review on Pharmaceutical Properties of Gamma-Aminobutyric Acid

Dai-Hung Ngo et al.

MOLECULES (2019)

Review Food Science & Technology

Do ancient types of wheat have health benefits compared with modern bread wheat?

Peter R. Shewry

JOURNAL OF CEREAL SCIENCE (2018)

Article Food Science & Technology

Defining genetic and chemical diversity in wheat grain by 1H-NMR spectroscopy of polar metabolites

Peter R. Shewry et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2017)

Review Agronomy

Reducing the acrylamide-forming potential of wheat

Tanya Y. Curtis et al.

FOOD AND ENERGY SECURITY (2016)

Review Food Science & Technology

Do ancient wheat species differ from modern bread wheat in their contents of bioactive components?

Peter R. Shewry et al.

JOURNAL OF CEREAL SCIENCE (2015)

Article Food Science & Technology

Quantification and visualization of dietary fibre components in spelt and wheat kernels

Emmanuelle Escarnot et al.

JOURNAL OF CEREAL SCIENCE (2015)

Article Nutrition & Dietetics

CODEX-aligned dietary fiber definitions help to bridge the 'fiber gap'

Julie Miller Jones

NUTRITION JOURNAL (2014)

Article Agriculture, Multidisciplinary

Analysis of Storage and Structural Carbohydrates in Developing Wheat (Triticum aestivum L.) Grains Using Quantitative Analysis and Microscopy

Joran Verspreet et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Review Gastroenterology & Hepatology

Fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) and nonallergic food intolerance: FODMAPs or food chemicals?

Jacqueline S. Barrett et al.

THERAPEUTIC ADVANCES IN GASTROENTEROLOGY (2012)

Article Biochemistry & Molecular Biology

Carbohydrate structural analysis of wheat flour arabinogalactan protein

Theodora Tryfona et al.

CARBOHYDRATE RESEARCH (2010)

Article Food Science & Technology

Genotypic variation in wheat grain fructan content revealed by a simplified HPLC method

Bao-Lam Huynh et al.

JOURNAL OF CEREAL SCIENCE (2008)

Article Endocrinology & Metabolism

Proposed minimum reporting standards for chemical analysis

Lloyd W. Sumner et al.

METABOLOMICS (2007)

Article Biochemical Research Methods

Gas chromatography mass spectrometry-based metabolite profiling in plants

Jan Lisec et al.

NATURE PROTOCOLS (2006)

Article Multidisciplinary Sciences

Acrylamide is formed in the Maillard reaction

DS Mottram et al.

NATURE (2002)

Review Food Science & Technology

Arabinoxylans and endoxylanases in wheat flour bread-making

CM Courtin et al.

JOURNAL OF CEREAL SCIENCE (2002)