How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept
Abstract Background FODMAPs (Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) intake is associated with the onset of irritable bowel syndrome symptoms. FODMAPs in wheat-derived baked goods may be reduced via bioprocessing by endogenous enzymes and/or microbial fermentation....
Gespeichert in:
| Hauptverfasser: | , , , , |
|---|---|
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
BMC
2020-09-01
|
| Schriftenreihe: | Microbial Cell Factories |
| Schlagworte: | |
| Online-Zugang: | http://link.springer.com/article/10.1186/s12934-020-01438-6 |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|