Format
Sort by
Items per page

Send to

Choose Destination

Links from PubMed

Items: 1 to 20 of 170

1.

Use of fungal phytase to improve breadmaking performance of whole wheat bread.

Haros M, Rosell CM, Benedito C.

J Agric Food Chem. 2001 Nov;49(11):5450-4.

PMID:
11714342
2.

Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity.

Leenhardt F, Levrat-Verny MA, Chanliaud E, Rémésy C.

J Agric Food Chem. 2005 Jan 12;53(1):98-102.

PMID:
15631515
3.

The application of fungal endoxylanase in bread-making.

Romanowska I, Polak J, Janowska K, Bielecki S.

Commun Agric Appl Biol Sci. 2003;68(2 Pt A):317-20.

PMID:
15296186
4.

Supplementation of alkaline phytase (Ds11) in whole-wheat bread reduces phytate content and improves mineral solubility.

Park YJ, Park J, Park KH, Oh BC, Auh JH.

J Food Sci. 2011 Aug;76(6):C791-4. doi: 10.1111/j.1750-3841.2011.02206.x. Epub 2011 May 27.

PMID:
21623782
5.

Improvement of the quality of whole wheat bread by supplementation of xylanase from Aspergillus foetidus.

Shah AR, Shah RK, Madamwar D.

Bioresour Technol. 2006 Nov;97(16):2047-53. Epub 2005 Nov 22.

PMID:
16307877
6.

Assessment of iron bioavailability in whole wheat bread by addition of phytase-producing bifidobacteria.

Sanz-Penella JM, Laparra JM, Sanz Y, Haros M.

J Agric Food Chem. 2012 Mar 28;60(12):3190-5. doi: 10.1021/jf205048r. Epub 2012 Mar 16.

PMID:
22369315
7.

Hydrolysis of the phytate of wheat flour during breadmaking.

Daniels DG, Fisher N.

Br J Nutr. 1981 Jul;46(1):1-6.

PMID:
6266449
8.

Selection of phytate-degrading human bifidobacteria and application in whole wheat dough fermentation.

Palacios MC, Haros M, Rosell CM, Sanz Y.

Food Microbiol. 2008 Feb;25(1):169-76. Epub 2007 Jul 5.

PMID:
17993391
9.

Rheofermentometer fermentation and breadmaking characteristics of dough containing xylo-oligosaccharide hydrolyzate from wheat bran.

Zhu H, Wang F, Huang W, Zheng J, Rayas-Duarte P.

J Agric Food Chem. 2010 Feb 10;58(3):1878-83. doi: 10.1021/jf902131r.

PMID:
20055409
10.

The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation.

Reale A, Konietzny U, Coppola R, Sorrentino E, Greiner R.

J Agric Food Chem. 2007 Apr 18;55(8):2993-7. Epub 2007 Mar 21.

PMID:
17373819
11.

Phytate reduction in bran-enriched bread by phytase-producing bifidobacteria.

Sanz-Penella JM, Tamayo-Ramos JA, Sanz Y, Haros M.

J Agric Food Chem. 2009 Nov 11;57(21):10239-44. doi: 10.1021/jf9023678.

PMID:
19817458
12.

Effect of cyclodextrin glycosyl transferase [corrected] on dough rheology and bread quality from rice flour.

Gujral HS, Guardiola I, Carbonell JV, Rosell CM.

J Agric Food Chem. 2003 Jun 18;51(13):3814-8. Erratum in: J Agric Food Chem. 2003 Jul 30;51(16):4846.

PMID:
12797748
13.

Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study.

Reale A, Mannina L, Tremonte P, Sobolev AP, Succi M, Sorrentino E, Coppola R.

J Agric Food Chem. 2004 Oct 6;52(20):6300-5.

PMID:
15453704
14.

Experimental approach to optimize the use of alpha-Amylases in breadmaking.

Rosell CM, Haros M, Escrivá C, Benedito De Barber C.

J Agric Food Chem. 2001 Jun;49(6):2973-7.

PMID:
11409995
15.
16.

Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1.

De Angelis M, Gallo G, Corbo MR, McSweeney PL, Faccia M, Giovine M, Gobbetti M.

Int J Food Microbiol. 2003 Nov 1;87(3):259-70.

PMID:
14527798
17.

Dephosphorylation of phytate by using the Aspergillus niger phytase with a high affinity for phytate.

Nagashima T, Tange T, Anazawa H.

Appl Environ Microbiol. 1999 Oct;65(10):4682-4.

18.

Salt effect on the pH profile and kinetic parameters of microbial phytases.

Ullah AH, Sethumadhavan K, Mullaney EJ.

J Agric Food Chem. 2008 May 14;56(9):3398-402. doi: 10.1021/jf073137i. Epub 2008 Apr 10.

PMID:
18399637
19.

Phytase production by Sporotrichum thermophile in a cost-effective cane molasses medium in submerged fermentation and its application in bread.

Singh B, Satyanarayana T.

J Appl Microbiol. 2008 Dec;105(6):1858-65. doi: 10.1111/j.1365-2672.2008.03929.x.

20.

Selection and use of phytate-degrading LAB to improve cereal-based products by mineral solubilization during dough fermentation.

Anastasio M, Pepe O, Cirillo T, Palomba S, Blaiotta G, Villani F.

J Food Sci. 2010 Jan-Feb;75(1):M28-35. doi: 10.1111/j.1750-3841.2009.01402.x.

PMID:
20492182

Supplemental Content

Support Center