FoodOmics as a promising strategy to study the effects of sourdough on human health and nutrition, as well as product quality and safety; back to the future
A Sadeghi, M Ebrahimi, F Hajinia, MS Kharazmi… - Trends in Food Science …, 2023 - Elsevier
Background Investigating the correlation between sourdough (SD) as an ancient
fermentation technology and high-throughput meta-omics strategies like foodOmics is …
fermentation technology and high-throughput meta-omics strategies like foodOmics is …
Active packaging coatings based on pectin modified with phenolic acids and its application in seabass fillet preservation
P Wang, P Fei - Food Packaging and Shelf Life, 2024 - Elsevier
In this study, three variants of phenolic acids, namely p-hydroxybenzoic acid (PHBA), p-
hydroxyphenylacetic acid (PHAA), and p-hydroxyphenylpropionic acid (PHPA), were …
hydroxyphenylacetic acid (PHAA), and p-hydroxyphenylpropionic acid (PHPA), were …
[HTML][HTML] Development and characterisation of functional bakery products
RPF Guiné, SG Florença - Physchem, 2024 - mdpi.com
This review focuses on a set of studies about functional bakery products. The literature
search was performed on scientific databases ScienceDirect, PubMed, MDPI, BOn, and …
search was performed on scientific databases ScienceDirect, PubMed, MDPI, BOn, and …
[HTML][HTML] Evaluation of antifungal activity of lactic acid bacteria against fungi in simulated cheese matrix
LV Souza, RR da Silva, A Falqueto, A Fusieger… - LWT, 2023 - Elsevier
This study aimed to investigate the antagonist activity of lactic acid bacteria (LAB) isolated
from Brazilian artisanal cheese and dairy environments against filamentous fungi commonly …
from Brazilian artisanal cheese and dairy environments against filamentous fungi commonly …
Type III sourdough: Evaluation of biopreservative potential in bakery products with enhanced antifungal activity
The potential biopreservative role of a Type III sourdough (tIII-SD), produced by starter
cultures of Fructilactobacillus sanfranciscensis and Lactiplantibacillus plantarum ATCC …
cultures of Fructilactobacillus sanfranciscensis and Lactiplantibacillus plantarum ATCC …
[HTML][HTML] Wine lees as functional ingredient to produce biscuits fortified with polyphenols and dietary fibre
Wine lees, a by-product of winemaking process, still contains bioactive molecules
(especially fibres and polyphenols) with potential functional properties. Considering the high …
(especially fibres and polyphenols) with potential functional properties. Considering the high …
Postbiotics in the Bakery Products: Applications and Nutritional Values
A Asqardokht-Aliabadi, V Sarabi-Aghdam… - Probiotics and …, 2024 - Springer
In recent years, the consumption of postbiotics has gained significant attention due to their
potential health benefits. However, their application in the bakery industry remains …
potential health benefits. However, their application in the bakery industry remains …
Exploring the Effects of Freeze-Dried Sourdoughs with Lactiplantibacillus pentosus 129 and Limosilactobacillus fermentum 139 on the Quality of Long-Fermentation …
JG Santos, EL de Souza, MV de Souza Couto… - Microorganisms, 2024 - mdpi.com
Sourdough production is a complex fermentation process. Natural sourdough fermentation
without standardization causes great variability in microbial communities and derived …
without standardization causes great variability in microbial communities and derived …
Sourdough powder: physicochemical, microbiological properties and shelf-life stability in different package type
S Hajar-Azhari, BH Mohd Roby, SN Jemain… - Journal of Food Science …, 2024 - Springer
This study aims to optimize the culture condition of semi-liquid sourdough using Kombucha
as a starter culture and to evaluate the physicochemical properties, microbial viability and …
as a starter culture and to evaluate the physicochemical properties, microbial viability and …
How to Prepare, Propagate, and Use the Sourdough
Sourdough fermentation is a traditional method used in breadmaking that enhances flavor,
texture, and shelf life and greatly improves several nutritional attributes of leavened baked …
texture, and shelf life and greatly improves several nutritional attributes of leavened baked …