Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Juan Mario Sanz-Penella"'
Publikováno v:
Pseudocereals
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9d32a0d425a851a71030315738358bb
https://doi.org/10.1002/9781118938256.ch8
https://doi.org/10.1002/9781118938256.ch8
Publikováno v:
Cereal Chemistry Journal. 89:223-229
The aim of this investigation was to study the influence of different bran proportions and particle sizes, addition of fungal phytase, and α-amylase addition on bread quality and phytate levels, and how these treatments affect availability of iron t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e29c225d58633701aefee687d89a16b9
https://doi.org/10.1094/cchem-09-11-0109
https://doi.org/10.1094/cchem-09-11-0109
Publikováno v:
Plant Foods for Human Nutrition. 67:50-56
The objective of the present study was to evaluate the effect of the bread supplemented with whole amaranth flour (0, 20 and 40%) on iron bioavailability using Caco-2 cells model. The phytate and lower myo-inositol phosphates content in in vitro brea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e52a0296a554f621e5fcedf76bf0e7c
https://doi.org/10.1007/s11130-011-0269-6
https://doi.org/10.1007/s11130-011-0269-6
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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11 pages, 4 tables, 2 figures.-- Published online: 3 March 2011.-- The original publication is available at www.springerlink.com
This investigation is aimed at developing a new cereal-based product, with increased nutritional quality, by using B
This investigation is aimed at developing a new cereal-based product, with increased nutritional quality, by using B
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf6768440ee71380e3ce90fe2122dbbd
https://doi.org/10.1007/s11947-011-0547-1
https://doi.org/10.1007/s11947-011-0547-1
Autor:
Małgorzata Wronkowska, Concha Collar, Maria Soral-Śmietana, Juan Mario Sanz-Penella, Monika Haros
Publikováno v:
European Food Research and Technology. 231:499-508
The interest in the use of resistant starch (RS) for the development of new bakery products has significantly increased due to its ascribed physiological effects with proven health benefits. The objective of the present work was to analyse the effect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1019ece263e2c4deb554a60fd2a01e6b
https://doi.org/10.1007/s00217-010-1294-7
https://doi.org/10.1007/s00217-010-1294-7
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
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Bread fermented with the selected Bifidobacterium strains had similar technological and sensorial quality as the controls, resulting in breads with significantly lower (p < 0.05) levels of InsP6 with residual amounts of myo-inositol triphosphates (In
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5b52389882995b628baf96952d4bf26
https://doi.org/10.1021/jf9023678
https://doi.org/10.1021/jf9023678
Autor:
Vicente Monedero, Juan Antonio Tamayo-Ramos, Juan Mario Sanz-Penella, María J. Yebra, Monika Haros
Publikováno v:
Applied and Environmental Microbiology. 78:5013-5015
Two novel phytases have been characterized from Bifidobacterium pseudocatenulatum and Bifidobacterium longum subsp. infantis . The enzymes belong to a new subclass within the histidine acid phytases, are highly specific for the hydrolysis of phytate,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c84ab233e9f47e631dd6bdbd0d6d6a63
https://doi.org/10.1128/aem.00782-12
https://doi.org/10.1128/aem.00782-12
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Nowadays, the use of enzymes has become a common practice in the bakery industry, as they can improve dough quality and texture of final product. However, the use of α-amylases could have a negative effect in the glycaemic load of product, due to th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8b6643d14027ed61dd686f86387bfa6
https://pubmed.ncbi.nlm.nih.gov/25074672
https://pubmed.ncbi.nlm.nih.gov/25074672
Autor:
Anwaar Ahmed, Ahmed M. Amerah, Akira Andoh, Apostolis Angelis, Paula Rossini Augusti, Mookambika Ramya Bai, Trust Beta, Dieter Blancquaert, Erica C. Borresen, Francisco Burló, Alberto Caminero, Ángel A. Carbonell-Barrachina, Claudia Cascio, Javier Casqueiro, Concha Castaño-Iglesias, Un Jae Chang, Maria da Graça Kolinski Callegaro, Hans De Steur, Raffaella Di Cagno, Mary R. Dicklin, Silvina R. Drago, Tatiana Emanuelli, Clara Fares, Christopher M. Fellows, Lynnette R. Ferguson, Xavier Gellynck, Mamdooh Helal Ghoneum, Marco Gobbetti, Rolando J. González, Silvia Stanisçuaski Guterres, Maria Halabalaki, Gi Dong Han, Parvez I. Haris, Monika Haros, Philip J. Harris, Alexandra R. Herrán, Masashi Higuchi, Rhanissa Hirawan, Yang Hee Hong, Masatoshi Hori, Takamitsu Hosoya, Md. Shafiqul Islam, Muhammad Sameem Javed, Eun Young Jung, Osamu Kanauchi, Dongyeop Kim, Dariusz Kokoszyński, Willy Lambert, Muriel Larauche, Christelle Lemus, Helga Verena Leoni Maffei, Kevin C. Maki, Eric V. Marietta, Christian Matano, Naoki Matsuki, Tobias M. Meiswinkel, Valeria Menga, Bruna Gressler Milbradt, Keiichi Mitsuyama, Tetsuya Mizoue, Joseph Birundu Mogendi, Viswanathan Mohan, Sandra Munera-Picazo, Joseph A. Murray, Reiko Nagasaka, Ravi Naidu, Akiko Nanri, Vandana Nehra, Kristin M. Nieman, Katharina Nimptsch, Esther Nistal, Kazuyuki Ohara, Hiroshi Ozaki, Elena Pastor-Cavada, Jenifer Pérez-Andrés, Michelle Pietzak, Adriana Raffin Pohlmann, Mohammad Azizur Rahman, Mohammad Mahmudur Rahman, Tia M. Rains, Amanda Ramírez-Gandolfo, Muhammad Atif Randhawa, Velmurugu Ravindran, Lucas Almeida Rigo, Carlo Giuseppe Rizzello, Abdul Rohman, Nongluck Ruangwises, Suthep Ruangwises, José María Ruíz de Morales, Ruy Carlos Ruver Beck, Elizabeth P. Ryan, Piyawat Saipan, Shengmin Sang, Juan Mario Sanz-Penella, Zumin Shi, Antonio J. Signes-Pastor, Mike J. Sissons, Alexios Leandros Skaltsounis, Khongsak Srikaeo, Hyung Joo Suh, Birger Svihus, Katarzyna Szarlej-Wcislo, Yvette Taché, Anne W. Taylor, Hideki Ushio, Ruchi Vaidya, Dominique Van Der Straeten, Luis Vaquero, Sudha Vasudevan, Santiago Vivas, Muhammad Wasim Sajid, Gabriel Wcislo, Volker F. Wendisch, Gary A. Wittert, Yingdong Zhu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1bf18724800542ed99418708fe89e320
https://doi.org/10.1016/b978-0-12-401716-0.01002-3
https://doi.org/10.1016/b978-0-12-401716-0.01002-3
Autor:
Monika Haros, Juan Mario Sanz-Penella
Cereals form one of the four basic food groups and are at the base of the healthy eating pyramid. Ingestion of whole grains not only provides dietary fiber but also contributes to a healthy dietary profile because of their complex carbohydrates, mine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68264f9640701404121ab94d4b9e45c4
https://doi.org/10.1016/b978-0-12-401716-0.00002-7
https://doi.org/10.1016/b978-0-12-401716-0.00002-7