Matches in SemOpenAlex for { <https://semopenalex.org/work/W2800690595> ?p ?o ?g. }
- W2800690595 endingPage "25" @default.
- W2800690595 startingPage "14" @default.
- W2800690595 abstract "Lactic acid bacteria were isolated from hemp (Cannabis sativa L.) flour, spontaneously fermented dough, and type I sourdough. Isolates were identified and further selected based on pro-technological, nutritional and functional properties. Lactobacillus plantarum/s5, Pediococcus acidilactici/s5, and Leuconostoc mesenteroides/s1 were used as mixed starter to produce hemp sourdough. Significant decreases of the concentration of phytic acid, condensed tannins, and total saponins were observed during fermentation. The in vitro protein digestibility increased up to 90%. Experimental wheat breads were made adding 5% to 15% (w/w) hemp sourdough to the formula, characterized, and compared to baker's yeast wheat bread manufactured without hemp sourdough. The use of hemp sourdough improved the textural features of wheat bread, without adversely affect the sensory profile. Proportionally to the fortification with hemp sourdough, protein digestibility of the breads increased, while the predicted glycemic index significantly decreased (87 vs 100%). This work demonstrated that the fermentation with selected starters improved nutritional functionality of hemp flour, allowing its large-scale use in different food applications, meeting the consumers and producers request for novel fermented baked goods with a well-balanced nutritional profile." @default.
- W2800690595 created "2018-05-17" @default.
- W2800690595 creator A5012116974 @default.
- W2800690595 creator A5013655821 @default.
- W2800690595 creator A5048585827 @default.
- W2800690595 creator A5054998535 @default.
- W2800690595 creator A5061804342 @default.
- W2800690595 creator A5090345141 @default.
- W2800690595 date "2018-08-01" @default.
- W2800690595 modified "2023-10-13" @default.
- W2800690595 title "Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp ( Cannabis sativa L.) sourdough fermentation and wheat bread fortification" @default.
- W2800690595 cites W1503425094 @default.
- W2800690595 cites W1543947210 @default.
- W2800690595 cites W1895192165 @default.
- W2800690595 cites W1895664173 @default.
- W2800690595 cites W1966782526 @default.
- W2800690595 cites W1971882685 @default.
- W2800690595 cites W1978620086 @default.
- W2800690595 cites W1983972839 @default.
- W2800690595 cites W1989827247 @default.
- W2800690595 cites W1990096876 @default.
- W2800690595 cites W1990690603 @default.
- W2800690595 cites W1991431804 @default.
- W2800690595 cites W1995790616 @default.
- W2800690595 cites W1996552445 @default.
- W2800690595 cites W2000234104 @default.
- W2800690595 cites W2007541634 @default.
- W2800690595 cites W2007607150 @default.
- W2800690595 cites W2008838705 @default.
- W2800690595 cites W2023240361 @default.
- W2800690595 cites W2023893762 @default.
- W2800690595 cites W2029658650 @default.
- W2800690595 cites W2034751185 @default.
- W2800690595 cites W2035963867 @default.
- W2800690595 cites W2039648260 @default.
- W2800690595 cites W2046986887 @default.
- W2800690595 cites W2053283648 @default.
- W2800690595 cites W2054178968 @default.
- W2800690595 cites W2057847443 @default.
- W2800690595 cites W2066052952 @default.
- W2800690595 cites W2070466443 @default.
- W2800690595 cites W2070752151 @default.
- W2800690595 cites W2071414753 @default.
- W2800690595 cites W2073138225 @default.
- W2800690595 cites W2080385639 @default.
- W2800690595 cites W2080686618 @default.
- W2800690595 cites W2085761937 @default.
- W2800690595 cites W2095528921 @default.
- W2800690595 cites W2106418531 @default.
- W2800690595 cites W2110883621 @default.
- W2800690595 cites W2113714246 @default.
- W2800690595 cites W2117592869 @default.
- W2800690595 cites W2117956932 @default.
- W2800690595 cites W2122785529 @default.
- W2800690595 cites W2139363394 @default.
- W2800690595 cites W2155492365 @default.
- W2800690595 cites W2165339408 @default.
- W2800690595 cites W2172661779 @default.
- W2800690595 cites W2327271768 @default.
- W2800690595 cites W2392794662 @default.
- W2800690595 cites W2406317566 @default.
- W2800690595 cites W2626699140 @default.
- W2800690595 cites W3021778478 @default.
- W2800690595 cites W4293247451 @default.
- W2800690595 doi "https://doi.org/10.1016/j.ijfoodmicro.2018.04.036" @default.
- W2800690595 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/29715603" @default.
- W2800690595 hasPublicationYear "2018" @default.
- W2800690595 type Work @default.
- W2800690595 sameAs 2800690595 @default.
- W2800690595 citedByCount "46" @default.
- W2800690595 countsByYear W28006905952018 @default.
- W2800690595 countsByYear W28006905952019 @default.
- W2800690595 countsByYear W28006905952020 @default.
- W2800690595 countsByYear W28006905952021 @default.
- W2800690595 countsByYear W28006905952022 @default.
- W2800690595 countsByYear W28006905952023 @default.
- W2800690595 crossrefType "journal-article" @default.
- W2800690595 hasAuthorship W2800690595A5012116974 @default.
- W2800690595 hasAuthorship W2800690595A5013655821 @default.
- W2800690595 hasAuthorship W2800690595A5048585827 @default.
- W2800690595 hasAuthorship W2800690595A5054998535 @default.
- W2800690595 hasAuthorship W2800690595A5061804342 @default.
- W2800690595 hasAuthorship W2800690595A5090345141 @default.
- W2800690595 hasConcept C100544194 @default.
- W2800690595 hasConcept C185592680 @default.
- W2800690595 hasConcept C2775920511 @default.
- W2800690595 hasConcept C2777176278 @default.
- W2800690595 hasConcept C2777957631 @default.
- W2800690595 hasConcept C2778822545 @default.
- W2800690595 hasConcept C2778985185 @default.
- W2800690595 hasConcept C2779044325 @default.
- W2800690595 hasConcept C2780563676 @default.
- W2800690595 hasConcept C3019985465 @default.
- W2800690595 hasConcept C31903555 @default.
- W2800690595 hasConcept C523546767 @default.
- W2800690595 hasConcept C54355233 @default.
- W2800690595 hasConcept C86803240 @default.
- W2800690595 hasConceptScore W2800690595C100544194 @default.