Papers mentioning rye bread or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
BACKGROUND: Current clinical guidelines for chronic constipation offer limited dietary recommendations. The aim of this project was to develop the first comprehensive evidence-base... Read full abstract on PubMed →
This review comprehensively examines the current evidence on the dietary management of chronic constipation, and the dietary recommendations presented in clinical guidelines for ch... Read full abstract on PubMed →
This study aimed to evaluate the effect of partial rye flour (RF) replacement with white bean malt (WBM) and red bean malt (RBM) on the baking and the nutritional quality of bread.... Read full abstract on PubMed →
The replacement of synthetic preservatives with natural alternatives is increasingly important in bakery production. This study examined the antifungal activity of thyme essential... Read full abstract on PubMed →
This study investigates the effect of extended rye scald fermentation times (12-48 h) on its biochemical properties and rye bread's nutritional and sensory qualities. Traditional r... Read full abstract on PubMed →
Fermentable oligo-, di-, and monosaccharides as well as polyols (FODMAPs) came into focus following recent clinical studies confirming that they worsen the symptoms of several gast... Read full abstract on PubMed →
This study aimed to evaluate the use of oyster mushroom (<i>Pleurotus ostreatus</i>) powder (OMP) for producing rye bread. The raw materials were low-extract rye flour and OMP, whi... Read full abstract on PubMed →
Kvass is a popular low-alcohol beverage produced by the natural fermentation of dark rye bread or malt with complex microbial flora. However, few pieces of research focus on the mi... Read full abstract on PubMed →
Yeast plays a key role in the production of fermented foods and beverages, such as bread, wine, and other alcoholic beverages. They are able to produce and release from the ferment... Read full abstract on PubMed →
Mastication initiates digestion, disintegrating food structure and mixing it with saliva. This study aimed to provide understanding about the first step of bread digestion by explo... Read full abstract on PubMed →
Sourdough fermentation by lactic acid bacteria is commonly used in bread baking, affecting several attributes of the final product. We analyzed whole-grain wheat and rye breads and... Read full abstract on PubMed →
PURPOSE: Benzoxazinoids (BXs) are a group of wholegrain phytochemicals with potential pharmacological properties; however, limited information exists on their absorption, metabolis... Read full abstract on PubMed →
Different extraction, purification and digestion methods were used to investigate the molecular properties of carbohydrates in arabinoxylan and β-glucan concentrates, dietary fiber... Read full abstract on PubMed →
Currently, due to the abandonment of traditional agricultural practices and the decline of rye production in Portugal, there is a need to assess the genetic diversity of rye in ord... Read full abstract on PubMed →
Fructans are non-digestible carbohydrates with various nutritional properties including effects on microbial metabolism, mineral absorption and satiety. They are present in a range... Read full abstract on PubMed →
OBJECTIVE: The aim of the study was to investigate the effects of fibre-rich rye bread and yoghurt containing Lactobacillus GG (LGG) on intestinal transit time and bowel function,... Read full abstract on PubMed →
Synthetic pesticides pose a risk to the environment and human health by contaminating soil, water, and food chains. Natural plant-based alternatives offer a safer and more sustaina... Read full abstract on PubMed →
The purpose of this study was to determine the antioxidant properties and the composition of phenolic compounds, trace elements, vitamins, and fatty acids in the edible mushrooms <... Read full abstract on PubMed →
Fragrances are volatile organic compounds widely used in our daily life. Unfortunately, the high volatility required to reach human receptors reduces their persistency in the air.... Read full abstract on PubMed →
BACKGROUND: Food grains' ability to promote health is widely recognized as a result of their rich nutritional profile and presence of antioxidants. AIM: The present study aimed to... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.