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- 1Amylase-trypsin inhibitor
- 1Cross-Sectional Survey
- 1FODMAP
- 1Food fermentations
- 1Fructans
- 1Azad, Meghan B.
- 1Bridgman, Sarah L.
- 1Field, Catherine J.
- 1Gänzle, Michael G.
- 1Johnston, David W.
- 1Kaplan, Bonnie J.
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Food fermentations for improved digestibility of plant foods - an essential ex situ digestion step in agricultural societies?
Download2021-01-05
The fermentation of plant foods detoxifies and eliminates compounds that are inherently present in grains and legumes and have antinutritive properties, including cyanogenic glycosides, vicine and convicine, phytate, phenolic compounds, immune-reactive proteins and fermentable oligosaccharides,...
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2014
Bridgman, Sarah L., Letourneau, Nicole, Field, Catherine J., Azad, Meghan B., Johnston, David W., Kozyrskyj, Anita L., Kaplan, Bonnie J.
Background Probiotic products that may modify the intestinal microbiota are becoming increasingly available and known to consumers due to their potential to prevent or treat many pediatric health conditions. As scientific knowledge of the health benefits of probiotics increases, it is important...