Metabolic and Gut Microbiota Responses to Sourdough Pasta Consumption in Overweight and Obese Adults

Increasing consumer interest in fermented products has driven the emergence of a number of novel foods including shelf-stable sourdough pasta. This study comprehensively examined the impact of fermentation on the microbial composition of the culture, pasta, its subsequent effects on glycemic respons...

Descrizione completa

Salvato in:
Dettagli Bibliografici
Pubblicato in:Front Nutr
Autori principali: Shah, Shrushti, Brown, Paul D. S., Mayengbam, Shyamchand, Gänzle, Michael G., Wang, Weilan, Mu, Chunlong, Lettrari, Silvio, Bertagnolli, Craig, Shearer, Jane
Natura: Artigo
Lingua:Inglês
Pubblicazione: Frontiers Media S.A. 2020
Soggetti:
Nutrition
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC7785823/
https://ncbi.nlm.nih.gov/pubmed/33425978
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fnut.2020.615003
Tags: Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !

Documenti analoghi