Potential Health Benefits of Yeast-Leavened Bread Containing LAB Pediococcus pentosaceus Fermented Pitaya (Hylocereus undatus): Both In Vitro and In Vivo Aspects

This study aimed to investigate the effect of the incorporation of 0–25% pitaya (Hylocereus undatus) fermented by Pediococcus pentosaceus on physicochemical and bioactive properties of yeast-leavened wheat-mung bean bread. The results revealed that β-glucosidase activity increased during dough proof...

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Detalles Bibliográficos
Autores principales: Omedi, Jacob Ojobi, Li, Ning, Chen, Cheng, Cheng, Xin, Huang, Jing, Zhang, Binle, Gao, Tiecheng, Liang, Li, Zhou, Zhongkai, Huang, Weining
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9653669/
https://www.ncbi.nlm.nih.gov/pubmed/36360031
http://dx.doi.org/10.3390/foods11213416

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9653669/
https://www.ncbi.nlm.nih.gov/pubmed/36360031
http://dx.doi.org/10.3390/foods11213416

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