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。A comparative study on the structural and functional properties of water-soluble and alkali-soluble dietary fibres from rice bran after hot-water, ultrasound, hydrolysis by cellulase, and combined pre-treatments
Daiva Zadeike et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2022)
Boosting Whole-Grain Utilization in the Consumer Market: A Case Study of the Oldways Whole Grains Council's Stamped Product Database
Caroline Sluyter et al.
NUTRIENTS (2022)
Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges
Sen Ma et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)
Overview of nature, frequency and technological role of dietary fibre from cereals and pseudocereals from grain to bread
Aleksandra Torbica et al.
CARBOHYDRATE POLYMERS (2022)
Fiber-enriched biscuits prepared with enzyme-treated corncob powder: Nutritional composition, physical properties, and sensory acceptability
Nam-Hai Hoang et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)
Comparative study of nutritional and technological quality aspects of minor cereals
Aleksandra Torbica et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)
Changes in physicochemical, nutritional characteristics and ATR-FTIR molecular interactions of cereal grains during germination
Harpreet Kaur et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)
Effect of germination time on the compositional, functional and antioxidant properties of whole wheat malt and its end-use evaluation in cookie-making
Bin Yang et al.
FOOD CHEMISTRY (2021)
Systematic review on modification methods of dietary fiber
Jiapan Gan et al.
FOOD HYDROCOLLOIDS (2021)
Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing
Chris J. Seal et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)
Impact of xylanase-treated wheat milling by-products on the physical and chemical properties of cakes
Nursen Cakir et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)
FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction through Fermentation
Johannes Pitsch et al.
FOODS (2021)
Effects of ultrasound-assisted cellulase enzymatic treatment on the textural properties and in vitro starch digestibility of brown rice noodles
Dong-Hui Geng et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Impact of sprouting on physicochemical and nutritional properties of sorghum: a review
K. M. Saithalavi et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2021)
Comparative evaluation of physicochemical, nutritional and molecular interactions of flours from different cereals as affected by germination duration
Harpreet Kaur et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2020)
Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose
Alida Musatti et al.
FOODS (2020)
Mechanism by which β-glucanase improves the quality of fermented barley flour-based food products
Zhen Li et al.
FOOD CHEMISTRY (2020)
Optimisation of double-enzymatic extraction of arabinoxylan from fresh corn fibre
Fumin Ma et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)
Yeast-Free Doughs byZymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach
Lorenzo Nissen et al.
MICROORGANISMS (2020)
Effect of solid state fermentation by Enterococcus faecalis M2 on antioxidant and nutritional properties of wheat bran
Menglan Mao et al.
JOURNAL OF CEREAL SCIENCE (2020)
Physicochemical changes of starch during malting process of sorghum grain
Miguel E. Oseguera-Toledo et al.
JOURNAL OF CEREAL SCIENCE (2020)
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)
How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept
Marta Acin Albiac et al.
MICROBIAL CELL FACTORIES (2020)
The fingerprints of climate warming on cereal crops phenology and adaptation options
Zartash Fatima et al.
SCIENTIFIC REPORTS (2020)
Pasta from cellulase-treated wheat bran and durum semolina: Effects of vital gluten addition and/or transglutaminase treatment
Si Nhat Nguyen et al.
FOOD BIOSCIENCE (2020)
Rootlets, a Malting By-Product with Great Potential
Emma Neylon et al.
FERMENTATION-BASEL (2020)
Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties
Lauren Tebben et al.
JOURNAL OF FOOD SCIENCE (2020)
Enzyme activity during germination of different cereals: A review
Fabiola Araceli Guzman-Ortiz et al.
FOOD REVIEWS INTERNATIONAL (2019)
Lifestyles of sourdough lactobacilli - Do they matter for microbial ecology and bread quality?
Michael G. Ganzle et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
Mould starter selection for extended solid-state fermentation of quinoa
Anna Starzynska-Janiszewska et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Use of sourdough fermentation to reducing FODMAPs in breads
L. A. A. Menezes et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)
Germination in Optimal Conditions as Effective Strategy to Improve Nutritional and Nutraceutical Value of Underutilized Mexican Blue Maize Seeds
Christian Denisse Chavarin-Martinez et al.
PLANT FOODS FOR HUMAN NUTRITION (2019)
Novel breads of non-wheat flours
Aleksandra Torbica et al.
FOOD CHEMISTRY (2019)
Impact of lactic acid bacteria starter cultures and hydrolytic enzymes on the characteristics of wholegrain crackers
Markus Nikinmaa et al.
JOURNAL OF CEREAL SCIENCE (2019)
Effect of fermentation process, wheat bran size and replacement level on some characteristics of wheat bran, dough, and high-fiber Tafton bread
Somaie Rezaei et al.
JOURNAL OF CEREAL SCIENCE (2019)
Technological Methods for Reducing the Content of Fructan in Wheat Bread
Ewa Pejcz et al.
FOODS (2019)
Impact of Preharvest Sprouting on Endogenous Hydrolases and Technological Quality of Wheat and Bread: A Review
Heleen Olaerts et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)
A novel extremophilic xylanase produced on wheat bran from Aureobasidium pullulans NRRL Y-2311-1: Effects on dough rheology and bread quality
Sirma Yegin et al.
FOOD HYDROCOLLOIDS (2018)
Effects of pentosanase and glucose oxidase on the composition, rheology and microstructure of whole wheat dough
Liya Liu et al.
FOOD HYDROCOLLOIDS (2018)
Kluyveromyces marxianus yeast enables the production of low FODMAP whole wheat breads
Nore Struyf et al.
FOOD MICROBIOLOGY (2018)
Tartary buckwheat malt as ingredient of gluten-free cookies
Romina Molinari et al.
JOURNAL OF CEREAL SCIENCE (2018)
Effect of sourdough fermentation and baking process severity on bioactive fiber compounds in immature and ripe wheat flour bread
Danielle Taneyo Saa et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Uric acid levels are independent of anti-Saccharomyces cerevisiae antibodies (ASCA) in Crohn's disease: A reappraisal of the role of S-cerevisiae in this setting
B. Sendid et al.
VIRULENCE (2018)
Semi-solid state fermentation and enzymatic hydrolysis impeded the destroy of wheat bran on gluten polymerization
Huijuan Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Applicability of Yeast Fermentation to Reduce Fructans and Other FODMAPs
Vera Fraberger et al.
NUTRIENTS (2018)
Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran
Hui-Min Zhao et al.
FOOD CHEMISTRY (2017)
Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour
Michal Swieca et al.
FOOD CHEMISTRY (2017)
Using combined optimization, GC-MS and analytical technique to analyze the germination effect on phenolics, dietary fibers, minerals and GABA contents of Kodo millet (Paspalum scrobiculatum)
Seema Sharma et al.
FOOD CHEMISTRY (2017)
The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread
Ewa Pejcz et al.
JOURNAL OF CEREAL SCIENCE (2017)
Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments
Ya Wen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
A member of the gut mycobiota modulates host purine metabolism exacerbating colitis in mice
Tyson R. Chiaro et al.
SCIENCE TRANSLATIONAL MEDICINE (2017)
Effects of pre-fermented wheat bran on dough and bread characteristics
M. C. Messia et al.
JOURNAL OF CEREAL SCIENCE (2016)
Perspectives of cell-wall degrading enzymes in cereal polishing
Anshu Singh et al.
FOOD BIOSCIENCE (2016)
Viscosity based quantification of endogenous β-glucanase activity in flour
Anne Rieder et al.
CARBOHYDRATE POLYMERS (2015)
Effect of germination on the physicochemical and antioxidant characteristics of rice flour from three rice varieties from Nigeria
Chiemela Enyinnaya Chinma et al.
FOOD CHEMISTRY (2015)
Improvement of nutritional composition and antioxidant capacity of high-amylose wheat during germination
Pham Van Hung et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Comparison of Factors Involved in Starch Degradation in Barley Germination Under Laboratory and Malting Conditions
Marcus A. Vinje et al.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS (2015)
Minimizing molecular weight reduction of β-glucan during barley bread making
Anne Rieder et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Effect of yeast-fermented and sour-dough making processes on physicochemical characteristics of β-glucan in whole wheat/oat bread
Tamer H. Gamel et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour
Arti Chauhan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Enhancement of Attributes of Cereals by Germination and Fermentation: A Review
A. K. Singh et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients
Dipika Agrahar-Murugkar et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Dough Properties and Bread Quality of Wheat-Barley Composite Flour as Affected by β-Glucanase
Zhen Li et al.
CEREAL CHEMISTRY (2014)
Influence of Bioprocessed Wheat Bran on the Physical and Chemical Properties of Dough and on Wheat Bread Texture
Katri Hartikainen et al.
CEREAL CHEMISTRY (2014)
Changes in the content of fructans and arabinoxylans during baking processes of leavened and unleavened breads
Marija Knez et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2014)
Enzymatic and bacterial conversions during sourdough fermentation
Michael G. Gaenzle
FOOD MICROBIOLOGY (2014)
Dietary fibre enzymatic treatment: a way to improve the rheological properties of high-fibre-enriched dough
Alessandra Marti et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)
Enzymatic modification and particle size reduction of wheat bran improves the mechanical properties and structure of bran-enriched expanded extrudates
Outi Santala et al.
JOURNAL OF CEREAL SCIENCE (2014)
Effect of Aspergillus niger xylanase on dough characteristics and bread quality attributes
Zulfiqar Ahmad et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
Influence of malted finger millet and red kidney bean flour on quality characteristics of developed bread
Soumya Bhol et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Increasing the Antioxidant Activity, Total Phenolic and Flavonoid Contents by Optimizing the Germination Conditions of Amaranth Seeds
Janitzio X. K. Perales-Sanchez et al.
PLANT FOODS FOR HUMAN NUTRITION (2014)
Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex
Emilia Nordlund et al.
JOURNAL OF CEREAL SCIENCE (2013)
Effect of Xylanase on Quality Attributes of Whole-wheat bread
G. Ghoshal et al.
JOURNAL OF FOOD QUALITY (2013)
Family income and education were related with 30-year time trends in dietary and meal behaviors of American children and adolescents (vol 143, pg 690, 2013)
A. K. Kant et al.
JOURNAL OF NUTRITION (2013)
Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity
Fabio Minervini et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2012)
Use of endoxylanase treated cereal brans for development of dietary fiber enriched cakes
Dimitra M. Lebesi et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Enzymatic hydrolysis of arabinoxylans from spelt bran and hull
E. Escarnot et al.
JOURNAL OF CEREAL SCIENCE (2012)
Effects of germination on nutritional composition of waxy wheat
Pham Van Hung et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2012)
Nutritional evaluation of popped and malted indigenous millet of Assam
Manisha Choudhury et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2011)
Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By-Products
Mahesh Gupta et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2010)
The influence of germination conditions on beta-glucan, dietary fibre and phytate during the germination of oats and barley
Florian Huebner et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2010)
Optimization of Bread Preparation from Wheat Flour and Malted Rice Flour
Subajiny Veluppillai et al.
RICE SCIENCE (2010)
Fermentation of Jerusalem artichoke by Zymomonas and Saccharomyces
M. Bekers et al.
NUTRITION & FOOD SCIENCE (2008)
Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies
Hacer Uysal et al.
JOURNAL OF FOOD ENGINEERING (2007)
Indigenous microbial community of barley greatly influences grain germination and malt quality
Arja Laitila et al.
JOURNAL OF THE INSTITUTE OF BREWING (2007)
Bio-functional components in the processed pre-germinated brown rice by a twin-screw extruder
K Ohtsubo et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2005)
Study on crystal structures of enzyme-hydrolyzed cellulosic materials by X-ray diffraction
Y Cao et al.
ENZYME AND MICROBIAL TECHNOLOGY (2005)
The influence of lactic acid bacteria on the quality of malt
DP Lowe et al.
JOURNAL OF THE INSTITUTE OF BREWING (2005)
Anti-Saccharomyces cerevisiae antibodies (ASCA) in Crohn's disease are associated with disease severity but not NOD2/CARD15 mutations
LJ Walker et al.
CLINICAL AND EXPERIMENTAL IMMUNOLOGY (2004)
Effect of different carbohydrases on fresh bread texture and bread staling
M Haros et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2002)
Cereal grain structure and development: Some implications for quality
T Evers et al.
JOURNAL OF CEREAL SCIENCE (2002)
Development of a germination process for producing high β-glucan, whole grain food ingredients from oat
A Wilhelmson et al.
CEREAL CHEMISTRY (2001)
Synthesis, processing and export of cytoplasmic endo-β-1,4-xylanase from barley aleurone during germination
MPM Caspers et al.
PLANT JOURNAL (2001)