Add to ORKGA pool of selected lactic acid bacteria was used for the sourdough fermentation of various cereal flours with the aim of synthesizing antioxidant peptides. The radical-scavenging activity of water/salt-soluble extracts (WSE) from sourdoughs was significantly (P<0.05) higher than that of chemically acidified doughs. The highest activity was found for whole wheat, spelt, rye, and kamut sourdoughs. Almost the same results were found for the inhibition of linoleic acid autoxidation. WSE were subjected to reversephase fast protein liquid chromatography. Thirty-seven fractions were collected and assayed in vitro. The most active fractions were resistant to further hydrolysis by digestive enzymes. Twenty-five peptides of 8 to 57 amino acid re...
This article aimed at investigating the synthesis of angiotensin I-converting enzyme (ACE)-inhibitor...
A pool of selectedlacticacidbacteria was used to ferment suspensions of ryeflour. Two-dimensional el...
A pool of selectedlacticacidbacteria was used to ferment suspensions of ryeflour. Two-dimensional el...
A pool of selected lactic acid bacteria was used for the sourdough fermentation of various cereal fl...
Abstract: Degradation of cereal proteins in peptides during sourdough fermentation may have importa...
Sourdough lactic acid bacteria were preliminarily screened for proteolytic activity by using a diges...
The aim of this study was to evaluate the dynamics of proteolysis during dough fermentation started ...
This study aimed at investigating the antifungalactivity of sourdoughfermented (Lactobacillus planta...
Lactic acid bacteria strains, previously isolated from the same matrix, were used to ferment quinoa ...
The antifungal activity of proteinaceous compounds from different food matrices was investigated. In...
Introduction Kamut is frequently recommended as an excellent dietary substitute for wheat f...
This work was aimed at showing the capacity of selected sourdough lactic acid bacteria to hydrolyze ...
Sourdough fermentation by lactic acid bacteria is commonly used in bread baking, affecting several a...
This article aimed at investigating the synthesis of angiotensin I-converting enzyme (ACE)-inhibitor...
A pool of selectedlacticacidbacteria was used to ferment suspensions of ryeflour. Two-dimensional el...
A pool of selectedlacticacidbacteria was used to ferment suspensions of ryeflour. Two-dimensional el...
A pool of selected lactic acid bacteria was used for the sourdough fermentation of various cereal fl...
Abstract: Degradation of cereal proteins in peptides during sourdough fermentation may have importa...
Sourdough lactic acid bacteria were preliminarily screened for proteolytic activity by using a diges...
The aim of this study was to evaluate the dynamics of proteolysis during dough fermentation started ...
This study aimed at investigating the antifungalactivity of sourdoughfermented (Lactobacillus planta...
Lactic acid bacteria strains, previously isolated from the same matrix, were used to ferment quinoa ...
The antifungal activity of proteinaceous compounds from different food matrices was investigated. In...
Introduction Kamut is frequently recommended as an excellent dietary substitute for wheat f...
This work was aimed at showing the capacity of selected sourdough lactic acid bacteria to hydrolyze ...
Sourdough fermentation by lactic acid bacteria is commonly used in bread baking, affecting several a...
This article aimed at investigating the synthesis of angiotensin I-converting enzyme (ACE)-inhibitor...
A pool of selectedlacticacidbacteria was used to ferment suspensions of ryeflour. Two-dimensional el...
A pool of selectedlacticacidbacteria was used to ferment suspensions of ryeflour. Two-dimensional el...