Bioaccessibility of vitamin B12 synthesized by Propionibacterium freudenreichii and from products made with fermented wheat bran extract

The bioaccessibility of vitamin B12 (B12) in plant-based products fortified using wheat bran extract fermented with B12-producing food-grade Propionibacterium freudenreichii was studied by applying a standard static in vitro model. At first, a culture of P. freudenreichii, fresh or heat-treated, was...

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Autors principals:	Bhawani Chamlagain, Liisa Peltonen, Minnamari Edelmann, Jose Martin Ramos-Diaz, Asmo Kemppinen, Kirsi Jouppila, Pekka Varmanen, Vieno Piironen
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2021-01-01
Col·lecció:	Current Research in Food Science
Matèries:	Bioaccessibility Vitamin B12 Fermentation Wheat bran Baking
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S2665927121000526
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