Bread is a food that is commonly recognized as a very convenient type of food, but it is also
easily prone to microbial attack. As a result of bread spoilage, a significant economic loss …

This review intends to highlight the fact that bread sourdough is a very promising source of
technological, antimicrobial, toxin-degrading, immune system-, and faecal microbiota …

This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria
(LAB) isolates from a spontaneous rye sourdough manufactured following traditional …

Innovations range from food production, land use, and emissions all the way to improved
diets and waste management. Global apple production has amounted to over 87 million …

In this work, three lactic acid bacteria (LAB) strains, specifically, Lactiplantibacillus plantarum
UMCC 2996, Furfurilactobacillus rossiae UMCC 3002, and Pediococcus pentosaceus …

Bakery products are nutritious, but they are susceptible to fungal contamination, which leads
to a decline in quality and safety. Chemical preservatives are often used to extend the shelf …

This work is aimed to obtain nanocomplexes based on egg white protein nanoparticles
(EWPn) and bioactive compounds (BC), carvacrol (CAR), thymol (THY) and trans …

This study aimed to develop marinade formulas based on by-products from the dairy, berry,
and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and …

The aim of this study was to evaluate the influence of scalded (Sc) and scalded-fermented
(FSc)(with Lactiplantibacillus paracasei No. 244 strain) rye wholemeal flour on the quality …

Abstract Background and Objective: Aside from ability of lactic acid bacteria to conduct
fermentation process, by transforming the raw materials into the final food products, they …