Matches in SemOpenAlex for { <https://semopenalex.org/work/W2940247841> ?p ?o ?g. }
- W2940247841 endingPage "216" @default.
- W2940247841 startingPage "211" @default.
- W2940247841 abstract "Amongst the processing technologies able to improve the functional features of cereal-based foods, sourdough fermentation using Lactic Acid Bacteria (LAB) has been recently rediscovered for its beneficial effects. Wheat (Triticum aestivum L.) bread doughs were prepared using LAB strains belonging to different Lactobacillus species and changes in phenolic acid, carotenoid content and antioxidant capacity were evaluated. Two L. plantarum strains out of six were able to significantly increase carotenoid content in the dough, suggesting that a higher mobilization/solubilisation of these antioxidant compounds occurs. Within different fractions (free, soluble-conjugated, insoluble-bound), the relative distribution of ferulic acid and antioxidant activity changes depending on the specific strain. Overall, results indicate that some LAB strains cause in situ changes, significantly increasing the content of functional compounds in doughs during fermentation. This, in turn, could improve the functional features of bakery foods characterised by a high content in carotenoids and other bioactive compounds." @default.
- W2940247841 created "2019-04-25" @default.
- W2940247841 creator A5020382951 @default.
- W2940247841 creator A5034281156 @default.
- W2940247841 creator A5050020750 @default.
- W2940247841 creator A5055850873 @default.
- W2940247841 creator A5066313953 @default.
- W2940247841 date "2019-09-01" @default.
- W2940247841 modified "2023-10-17" @default.
- W2940247841 title "Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains" @default.
- W2940247841 cites W1962132267 @default.
- W2940247841 cites W1965655838 @default.
- W2940247841 cites W1968378234 @default.
- W2940247841 cites W1969615277 @default.
- W2940247841 cites W1979512864 @default.
- W2940247841 cites W1981681240 @default.
- W2940247841 cites W1992890608 @default.
- W2940247841 cites W2009781785 @default.
- W2940247841 cites W2014446124 @default.
- W2940247841 cites W2014859042 @default.
- W2940247841 cites W2018274688 @default.
- W2940247841 cites W2025116322 @default.
- W2940247841 cites W2026742971 @default.
- W2940247841 cites W2030630297 @default.
- W2940247841 cites W2032540350 @default.
- W2940247841 cites W2033149093 @default.
- W2940247841 cites W2041205513 @default.
- W2940247841 cites W2042116860 @default.
- W2940247841 cites W2042856747 @default.
- W2940247841 cites W2042932165 @default.
- W2940247841 cites W2062696065 @default.
- W2940247841 cites W2065596627 @default.
- W2940247841 cites W2067275109 @default.
- W2940247841 cites W2077069585 @default.
- W2940247841 cites W2079682711 @default.
- W2940247841 cites W2092259858 @default.
- W2940247841 cites W2094139685 @default.
- W2940247841 cites W2098720053 @default.
- W2940247841 cites W2099856775 @default.
- W2940247841 cites W2109348253 @default.
- W2940247841 cites W2128318044 @default.
- W2940247841 cites W2137094219 @default.
- W2940247841 cites W2139938652 @default.
- W2940247841 cites W2140005724 @default.
- W2940247841 cites W2148278365 @default.
- W2940247841 cites W2157027607 @default.
- W2940247841 cites W2164322299 @default.
- W2940247841 cites W2168742687 @default.
- W2940247841 cites W2201911623 @default.
- W2940247841 cites W2509231892 @default.
- W2940247841 cites W2766145274 @default.
- W2940247841 cites W2767700559 @default.
- W2940247841 cites W2797450647 @default.
- W2940247841 cites W2890310894 @default.
- W2940247841 doi "https://doi.org/10.1016/j.foodchem.2019.04.061" @default.
- W2940247841 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/31054667" @default.
- W2940247841 hasPublicationYear "2019" @default.
- W2940247841 type Work @default.
- W2940247841 sameAs 2940247841 @default.
- W2940247841 citedByCount "61" @default.
- W2940247841 countsByYear W29402478412019 @default.
- W2940247841 countsByYear W29402478412020 @default.
- W2940247841 countsByYear W29402478412021 @default.
- W2940247841 countsByYear W29402478412022 @default.
- W2940247841 countsByYear W29402478412023 @default.
- W2940247841 crossrefType "journal-article" @default.
- W2940247841 hasAuthorship W2940247841A5020382951 @default.
- W2940247841 hasAuthorship W2940247841A5034281156 @default.
- W2940247841 hasAuthorship W2940247841A5050020750 @default.
- W2940247841 hasAuthorship W2940247841A5055850873 @default.
- W2940247841 hasAuthorship W2940247841A5066313953 @default.
- W2940247841 hasBestOaLocation W29402478412 @default.
- W2940247841 hasConcept C100544194 @default.
- W2940247841 hasConcept C185592680 @default.
- W2940247841 hasConcept C2775920511 @default.
- W2940247841 hasConcept C2778004101 @default.
- W2940247841 hasConcept C2778985185 @default.
- W2940247841 hasConcept C2780132029 @default.
- W2940247841 hasConcept C2780206646 @default.
- W2940247841 hasConcept C2780213334 @default.
- W2940247841 hasConcept C28781525 @default.
- W2940247841 hasConcept C31903555 @default.
- W2940247841 hasConcept C523546767 @default.
- W2940247841 hasConcept C54355233 @default.
- W2940247841 hasConcept C55493867 @default.
- W2940247841 hasConcept C86803240 @default.
- W2940247841 hasConceptScore W2940247841C100544194 @default.
- W2940247841 hasConceptScore W2940247841C185592680 @default.
- W2940247841 hasConceptScore W2940247841C2775920511 @default.
- W2940247841 hasConceptScore W2940247841C2778004101 @default.
- W2940247841 hasConceptScore W2940247841C2778985185 @default.
- W2940247841 hasConceptScore W2940247841C2780132029 @default.
- W2940247841 hasConceptScore W2940247841C2780206646 @default.
- W2940247841 hasConceptScore W2940247841C2780213334 @default.
- W2940247841 hasConceptScore W2940247841C28781525 @default.
- W2940247841 hasConceptScore W2940247841C31903555 @default.
- W2940247841 hasConceptScore W2940247841C523546767 @default.
- W2940247841 hasConceptScore W2940247841C54355233 @default.