Metabolic and Gut Microbiota Responses to Sourdough Pasta Consumption in Overweight and Obese Adults

Increasing consumer interest in fermented products has driven the emergence of a number of novel foods including shelf-stable sourdough pasta. This study comprehensively examined the impact of fermentation on the microbial composition of the culture, pasta, its subsequent effects on glycemic respons...

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Detalles Bibliográficos
Autores principales: Shah, Shrushti, Brown, Paul D. S., Mayengbam, Shyamchand, Gänzle, Michael G., Wang, Weilan, Mu, Chunlong, Lettrari, Silvio, Bertagnolli, Craig, Shearer, Jane
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7785823/
https://www.ncbi.nlm.nih.gov/pubmed/33425978
http://dx.doi.org/10.3389/fnut.2020.615003

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7785823/
https://www.ncbi.nlm.nih.gov/pubmed/33425978
http://dx.doi.org/10.3389/fnut.2020.615003

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