Perspectives - Sourdough Biotechnology - page 281

24. Di Cagno R, Barbato M, Di Camillo C, Rizzello CG, De Angelis M, Giuliani G, De Vincenzi
M, Gobbetti M, Cucchiara S (2010) Gluten-free sourdough wheat baked goods appear safe for
young celiac patients: a pilot study. J Ped Gastroent Nutr 51:777-783
25. Greco L, Gobbetti M, Auricchio R, Di Mase R, Landolfo F, Paparo F, Di Cagno R, De Angelis
M, Rizzello CG, Cassone A, Terrone G, Timpone L, D'Aniello M, Maglio M, Troncone R,
Auricchio S (2011) Safety for patients with celiac disease of baked goods made of wheat flour
hydrolyzed during food processing. Clin Gastroenterol Pathol 9:24-29
26. De Angelis M, Cassone A, Rizzello CG, Gagliardi F, Minervini F, Calasso M, Di Cagno R,
Francavilla R, Gobbetti M (2010) Gluten-free pasta made of Triticum turgidum L. var. durum :
mechanisms of epitopes hydrolysis by peptidases of sourdough lactobacilli. Appl Environ
Microbiol 75:508-518
27. Coda R, Rizzello CG, Pinto D, Gobbetti M (2012) Selected lactic acid bacteria synthesize
antioxidant peptides during sourdough fermentation of cereal flours M. Appl Environ Microbiol
4:1087-1096
28. Böcker G (2006) Grundsätze von Anlagen für Sauerteig. In: Brandt MJ, Gänzle MG (eds)
Handbuch Sauerteig, 6th edn. Behr's Verlag, Hamburg, pp 329-352
29. Brandt MJ (2007) Sourdough products for convenient use in baking. Food Microbiol
24:161-164
30. Sanz-Penella JM, Laparra JM, Sanz Y, Haros M (2012) Assessment of iron bioavailability in
whole wheat bread by addition of phytase-producing bifidobacteria. J Agric Food Chem
60:3190-3195
31. Kariluoto S, Edelmann M, Herranen M, Lampi AM, Shmelev A, Salovaara H, Korhola M,
Piironen V (2010) Production of folate by bacteria isolated from oat bran. Int J Food Microbiol
143:41-47
32. Haruta S, Ueno S, Egawa I, Hashiguchi K, Fujii A, Nagano M, Ishii M, Igarashi Y (2006)
Succession of bacterial and fungal communities during a traditional pot fermentation of rice
vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis. Int J Food
Microbiol 109:79-87