Search Results - "Genot, Bernard"

Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications by Pontonio, Erica, Arora, Kashika, Dingeo, Cinzia, Carafa, Ilaria, Celano, Giuseppe, Scarpino, Valentina, Genot, Bernard, Gobbetti, Marco, Di Cagno, Raffaella

“…Organic farming is gaining a broad recognition as sustainable system, and consumer demand for organic products has increased dramatically in the recent past…”
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Sourdough Fermented Breads are More Digestible than Those Started with Baker's Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses by Rizzello, Carlo Giuseppe, Portincasa, Piero, Montemurro, Marco, Di Palo, Domenica Maria, Lorusso, Michele Pio, De Angelis, Maria, Bonfrate, Leonilde, Genot, Bernard, Gobbetti, Marco

“…As a staple food, bread digestibility deserves a marked nutritional interest. Combining wide-spectrum characterization of breads, in vitro nutritional indices,…”
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How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread by Costantini, Alice, Da Ros, Alessio, Nikoloudaki, Olga, Montemurro, Marco, Di Cagno, Raffaella, Genot, Bernard, Gobbetti, Marco, Giuseppe Rizzello, Carlo

“…[Display omitted] •Multifaceted approach to investigate the in vitro protein digestibility of sourdough.•Optimized sourdough fermentation proacts the…”
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Use of glycoside hydrolase family 8 xylanases in baking by Collins, Tony, Hoyoux, Anne, Dutron, Agnès, Georis, Jacques, Genot, Bernard, Dauvrin, Thierry, Arnaut, Filip, Gerday, Charles, Feller, Georges

“…Xylanases have long been used in the baking industry for improving dough stability and flexibility and for increasing bread volume and crumb structure. Only…”
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