Plant-based food products are generating a growing interest as part of the ongoing transition
to a primarily plant-based diet, which makes demands to the quality, functionality, and health …

Weissella strains have been the subject of much research over the last 5 years because of
the genus' technological and probiotic potential. Certain strains have attracted the attention …

A sustainable dry processing method to obtain nutritional and functional chickpea products
was developed, yielding protein concentrates suited to prepare products without additives …

The nutritional quality of gluten-free (GF) products is usually improved by using flours
derived from alternative grains (eg, pseudocereals and legumes), additives and …

Lactic acid bacteria (LAB) are vital probiotics in the food processing industry, which are
widely spread in food additives and products, such as meat, milk, and vegetables …

Highlights•Sourdough-associated LAB originate from flour, other ingredients, or production
environment.•The LAB diversity of sourdough has the potential for geographical …

Sourdough fermentation is an ancient technique to ferment cereal flour that improves bread
quality, bringing nutritional and health benefits. The fermented dough has a complex …

The search for plant-based superfoods has shown that many regional populations already
have these foods in their diet, with significant potential for production and marketing. This …

Aiming at meeting recent consumers requirements in terms of high nutritional value and
functional foods, the cereal food industry has proposed the use of legumes as wheat …

Legume seeds are a potential protein source from plants. It has been reported that regular
consumption of legumes in diet can ameliorate many serious cardiovascular diseases. Its …