Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats (Q44462359)

3 December 2017

Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats (English)

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3 December 2017

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Charles Coudray

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author name string

Hubert W Lopez

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3 December 2017

Virgile Duclos

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3 December 2017

Virginie Krespine

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3 December 2017

Christine Feillet-Coudray

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3 December 2017

Arnaud Messager

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3 December 2017

Christian Demigné

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3 December 2017

Christian Rémésy

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3 December 2017

1 June 2003

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3 December 2017

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19

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3 December 2017

524-530

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3 December 2017

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Reduction of the phytate content of bran by leavening in bread and its effect on zinc absorption in man.

3 December 2017

1 reference

https://api.crossref.org/works/10.1016%2FS0899-9007%2802%2901079-1

7 January 2021

Iron Absorption from Bread in Humans: Inhibiting Effects of Cereal Fiber, Phytate and Inositol Phosphates with Different Numbers of Phosphate Groups

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https://api.crossref.org/works/10.1016%2FS0899-9007%2802%2901079-1

7 January 2021

Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium

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https://api.crossref.org/works/10.1016%2FS0899-9007%2802%2901079-1

7 January 2021

Cereals, legumes, and chronic disease risk reduction: evidence from epidemiologic studies

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https://api.crossref.org/works/10.1016%2FS0899-9007%2802%2901079-1

7 January 2021

Ability of some strains of lactic acid bacteria to degrade phytic acid

1 reference

https://api.crossref.org/works/10.1016%2FS0899-9007%2802%2901079-1

7 January 2021

Lactic Fermentation of Non-Tannin and High-Tannin Cereals: Effects on In Vitro Estimation of Iron Availability and Phytate Hydrolysis

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https://api.crossref.org/works/10.1016%2FS0899-9007%2802%2901079-1

7 January 2021

Strains of lactic acid bacteria isolated from sour doughs degrade phytic acid and improve calcium and magnesium solubility from whole wheat flour

1 reference

https://api.crossref.org/works/10.1016%2FS0899-9007%2802%2901079-1

7 January 2021

Reduction in the Levels of Phytate During Wholemeal Bread Making; Effect of Yeast and Wheat Phytases

1 reference

https://api.crossref.org/works/10.1016%2FS0899-9007%2802%2901079-1

7 January 2021

Decreased Absorption of Calcium, Magnesium, Zinc and Phosphorus by Humans due to Increased Fiber and Phosphorus Consumption as Wheat Bread

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https://api.crossref.org/works/10.1016%2FS0899-9007%2802%2901079-1

7 January 2021

Wholewheat flour ensures higher mineral absorption and bioavailability than white wheat flour in rats

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https://api.crossref.org/works/10.1016%2FS0899-9007%2802%2901079-1

7 January 2021

A model to produce pure zinc deficiency in rats and its use to demonstrate that dietary phytate increases the excretion of endogenous zinc

1 reference

https://api.crossref.org/works/10.1016%2FS0899-9007%2802%2901079-1

7 January 2021

Phytate Hydrolysis by Phytase in Cereals; Effects on In Vitro Estimation of Iron Availability

1 reference

https://api.crossref.org/works/10.1016%2FS0899-9007%2802%2901079-1

7 January 2021

Phytate reduction in bread containing oat flour, oat bran or rye bran

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https://api.crossref.org/works/10.1016%2FS0899-9007%2802%2901079-1

7 January 2021

Phytate degradation during breadmaking: Effect of phytase addition

1 reference

https://api.crossref.org/works/10.1016%2FS0899-9007%2802%2901079-1

7 January 2021

10.1016/S0899-9007(02)01079-1

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3 December 2017

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