[HTML][HTML] The dietary intake of wheat and other cereal grains and their role in inflammation
K De Punder, L Pruimboom - Nutrients, 2013 - mdpi.com
Wheat is one of the most consumed cereal grains worldwide and makes up a substantial
part of the human diet. Although government-supported dietary guidelines in Europe and the …
part of the human diet. Although government-supported dietary guidelines in Europe and the …
A compendium of wheat germ: Separation, stabilization and food applications
F Boukid, S Folloni, R Ranieri, E Vittadini - Trends in Food Science & …, 2018 - Elsevier
Background Wheat germ is a precious by-product deriving from the milling industry, as it is a
natural concentrated source of essential amino and fatty acids, minerals, vitamins …
natural concentrated source of essential amino and fatty acids, minerals, vitamins …
Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ
Lactic acid bacteria strains were identified from wheat germ by 16S rRNA partial
sequencing, subjected to RAPD-PCR ty** and screened. Lactobacillus plantarum LB1 …
sequencing, subjected to RAPD-PCR ty** and screened. Lactobacillus plantarum LB1 …
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making
This study aimed at investigating the antifungal activity of sourdough fermented
(Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5) wheat germ (SFWG) …
(Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5) wheat germ (SFWG) …
Anti-nutritional factors and bioavailability: Approaches, challenges, and opportunities
Antinutritional factors are deleterious compounds present in the grain which interfere with
the absorption of biomolecules and hamper their bioavailability to the human beings and …
the absorption of biomolecules and hamper their bioavailability to the human beings and …
Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread
Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5, isolated from wheat germ and
selected based on the kinetics of acidification, were used as starters for the manufacture of …
selected based on the kinetics of acidification, were used as starters for the manufacture of …
A novel oriented antibody immobilization based voltammetric immunosensor for allergenic activity detection of lectin in kidney bean by using AuNPs-PEI-MWCNTs …
As a well-known allergenic indicator in kidney beans, lectins have always been the serious
threats for human health. Herein, we introduced a new label-free voltammetric …
threats for human health. Herein, we introduced a new label-free voltammetric …
[HTML][HTML] Wheat germ stabilization by heat-treatment or sourdough fermentation: Effects on dough rheology and bread properties
The aim of this work was to evaluate the effects of wheat germ–stabilized by toasting or by
sourdough fermentation–on dough and bread properties. Doughs were produced by adding …
sourdough fermentation–on dough and bread properties. Doughs were produced by adding …
Health effects of wheat lectins: A review
Lectins are carbohydrate-binding proteins present in most plants. They play a role in
protecting plants against external pathogens, like fungi, and other organisms. Some …
protecting plants against external pathogens, like fungi, and other organisms. Some …
Wheat germ agglutinin—From toxicity to biomedical applications
G Balčiūnaitė-Murzienė, M Dzikaras - Applied sciences, 2021 - mdpi.com
Featured Application Wheat germ agglutinin has the potential for enabling and improving
targeted drug delivery systems, anticancer drugs, and antibacterial and antifungal …
targeted drug delivery systems, anticancer drugs, and antibacterial and antifungal …