Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Mohammad Naser Rezaei"'
Autor:
Kim De Paepe, Joran Verspreet, Mohammad Naser Rezaei, Silvia Hidalgo Martinez, Filip Meysman, Davy Van de Walle, Koen Dewettinck, Jeroen Raes, Christophe Courtin, Tom Van de Wiele
Publikováno v:
PeerJ, Vol 7, p e6293 (2019)
Undigestible, insoluble food particles, such as wheat bran, are important dietary constituents that serve as a fermentation substrate for the human gut microbiota. The first step in wheat bran fermentation involves the poorly studied solubilization o
Externí odkaz:
https://doaj.org/article/4a9754e4aed5480786893740520c35bc
Autor:
Elham Aslankoohi, Beatriz Herrera-Malaver, Mohammad Naser Rezaei, Jan Steensels, Christophe M Courtin, Kevin J Verstrepen
Publikováno v:
PLoS ONE, Vol 11, Iss 10, p e0165126 (2016)
Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several key traits, including fermentation efficiency and production of desirable flavors. However, the dominance of S. cerevisiae in industrial fermentations
Externí odkaz:
https://doaj.org/article/792d850c8f6b4cb788852a801d6dae15
Autor:
Elham Aslankoohi, Mohammad Naser Rezaei, Yannick Vervoort, Christophe M Courtin, Kevin J Verstrepen
Publikováno v:
PLoS ONE, Vol 10, Iss 3, p e0119364 (2015)
Glycerol is the main compatible solute in yeast Saccharomyces cerevisiae. When faced with osmotic stress, for example during semi-solid state bread dough fermentation, yeast cells produce and accumulate glycerol in order to prevent dehydration by bal
Externí odkaz:
https://doaj.org/article/cd94aa087bd44d039959a5829e11e3e4
Autor:
Eva Van der Maelen, Nore Struyf, Kevin J. Verstrepen, Paul Proost, Christophe M. Courtin, Mohammad Naser Rezaei
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:10423-10431
Plants often produce antifungal peptides and proteins in response to infection. Also wheat, which is the main ingredient of bread dough, contains such components. Here, we show that while some industrial strains of the baker’s yeast Saccharomyces c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::563b966a4fd107a4be831d2f8443f3de
https://doi.org/10.1021/acs.jafc.9b03432
https://doi.org/10.1021/acs.jafc.9b03432
Autor:
Cyril Moccand, Laurent Sagalowicz, Nore Struyf, Rachid Bel-Rhlid, Eline Van Wayenbergh, Christophe M. Courtin, Mohammad Naser Rezaei
Publikováno v:
Food chemistry. 331
Food supplementation with vitamin A is an efficient strategy to combat vitamin A deficiency. The stability of vitamin A during cooking and storage is, however, low. We here show that cereal bran protects retinyl palmitate (RP) during simmering and st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c3475e86aef7f1b49a67e89deb9e583
https://pubmed.ncbi.nlm.nih.gov/32559599
https://pubmed.ncbi.nlm.nih.gov/32559599
Autor:
Filip J. R. Meysman, Silvia Hidalgo Martinez, Kim De Paepe, Mohammad Naser Rezaei, Jeroen Raes, Tom Van de Wiele, Christophe M. Courtin, Davy Van de Walle, Koen Dewettinck, Joran Verspreet
Publikováno v:
PeerJ
PEERJ
PeerJ, 7(1)
PeerJ, Vol 7, p e6293 (2019)
PEERJ
PeerJ, 7(1)
PeerJ, Vol 7, p e6293 (2019)
Undigestible, insoluble food particles, such as wheat bran, are important dietary constituents that serve as a fermentation substrate for the human gut microbiota. The first step in wheat bran fermentation involves the poorly studied solubilization o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00493c21b0010db4cdc635414c4eb910
http://europepmc.org/articles/PMC6348960
http://europepmc.org/articles/PMC6348960
Autor:
Filip J. R. Meysman, Silvia Hidalgo Martinez, Joran Verspreet, Tom Van de Wiele, Koen Dewettinck, Mohammad Naser Rezaei, Kim De Paepe, Christophe M. Courtin, Davy Van de Walle
Publikováno v:
Food & Function
Dietary modulation can alter the gut microbiota composition and activity, in turn affecting health. Particularly, dietary fibre rich foods, such as wheat bran, are an important nutrient source for the gut microbiota. Several processing methods have b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::185185549fb607157507bf6ad8e0f619
https://lirias.kuleuven.be/handle/123456789/633895
https://lirias.kuleuven.be/handle/123456789/633895
Publikováno v:
Journal of the Science of Food and Agriculture. 96:3741-3748
BACKGROUND Most studies on dough properties are performed on yeastless dough to exclude the complicating, time-dependent effect of yeast. Baker's yeast, however, impacts dough matrix properties during fermentation, probably through the production of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f27773ade305c50aedd620539d398ade
https://doi.org/10.1002/jsfa.7562
https://doi.org/10.1002/jsfa.7562
Publikováno v:
Cereal Chemistry Journal. 92:588-597
During dough fermentation, yeast (Saccharomyces cerevisiae) changes the physical properties of the dough matrix. In this study, we investigate if different yeast strains have an impact on dough rheology and on the gas holding capacity of fermenting d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::693589a346c0eff5fe2c178f85841eb2
https://doi.org/10.1094/cchem-04-15-0061-r
https://doi.org/10.1094/cchem-04-15-0061-r
Publikováno v:
Food Chemistry. 168:183-189
Fermentation of bread dough leads to strengthening of the dough matrix. This effect has previously been ascribed to the action of hydrogen peroxide (H2O2) produced by yeast in dough. In this study, we re-evaluate the production of H2O2 by yeast in do
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26274c4f43ce3cac985360d0f4aea1b8
https://doi.org/10.1016/j.foodchem.2014.07.050
https://doi.org/10.1016/j.foodchem.2014.07.050