Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough

Inoculation of sourdough allows the fermentation medium to be dominated by desired microorganisms, which enables determining the kinetics of the conversion of chemical compounds by individual microorganisms. This knowledge may allow the design of functional food products with health features dedicat...

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Hlavní autoři:	Ewa Pejcz, Sabina Lachowicz-Wiśniewska, Paulina Nowicka, Agata Wojciechowicz-Budzisz, Radosław Spychaj, Zygmunt Gil
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2021-07-01
Edice:	Molecules
Témata:	sourdough fermentation inoculation lactic acid bacteria FODMAP fructans antioxidant activity
On-line přístup:	https://www.mdpi.com/1420-3049/26/14/4193
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