Fermented foods: definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease
E Dimidi, SR Cox, M Rossi, K Whelan - Nutrients, 2019 - mdpi.com
Fermented foods are defined as foods or beverages produced through controlled microbial
growth, and the conversion of food components through enzymatic action. In recent years …
growth, and the conversion of food components through enzymatic action. In recent years …
Grains–a major source of sustainable protein for health
Cereal grains are the main dietary source of energy, carbohydrates, and plant proteins world-
wide. Currently, only 41% of grains are used for human consumption, and up to 35% are …
wide. Currently, only 41% of grains are used for human consumption, and up to 35% are …
Fermented foods and gastrointestinal health: underlying mechanisms
Although fermentation probably originally developed as a means of preserving food
substrates, many fermented foods (FFs), and components therein, are thought to have a …
substrates, many fermented foods (FFs), and components therein, are thought to have a …
Probiotics in the sourdough bread fermentation: current status
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 …
quality, bringing nutritional and health benefits. The fermented dough has a complex …
Sourdough fermentation as a tool to improve the nutritional and health-promoting properties of its derived-products
C Graça, A Lima, A Raymundo, I Sousa - Fermentation, 2021 - mdpi.com
Cereal products are staple foods highly appreciated and consumed worldwide.
Nonetheless, due to the presence of gluten proteins, and other co-existing compounds such …
Nonetheless, due to the presence of gluten proteins, and other co-existing compounds such …
Comparison of small gut and whole gut microbiota of first-degree relatives with adult celiac disease patients and controls
Recent studies on celiac disease (CeD) have reported alterations in the gut microbiome.
Whether this alteration in the microbial community is the cause or effect of the disease is not …
Whether this alteration in the microbial community is the cause or effect of the disease is not …
“Eat as if you could save the planet and win!” Sustainability integration into nutrition for exercise and sport
N Meyer, A Reguant-Closa - Nutrients, 2017 - mdpi.com
Today's industrial food production contributes significantly to environmental degradation.
Meat production accounts for the largest impact, including greenhouse gas emissions, land …
Meat production accounts for the largest impact, including greenhouse gas emissions, land …
Sourdough-based biotechnologies for the production of gluten-free foods
L Nionelli, CG Rizzello - Foods, 2016 - mdpi.com
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was
almost completely replaced by the use of baker's yeast and chemical leavening agents in …
almost completely replaced by the use of baker's yeast and chemical leavening agents in …
Gluten-free and low-FODMAP sourdoughs for patients with coeliac disease and irritable bowel syndrome: A clinical perspective
Wheat-and gluten-containing products are often blamed for triggering a wide range of
gastrointestinal symptoms, and this has fueled demand for gluten-free products worldwide …
gastrointestinal symptoms, and this has fueled demand for gluten-free products worldwide …
Detection and quantitation of gluten in fermented-hydrolyzed foods by antibody-based methods: Challenges, progress, and a potential path forward
R Panda, EAE Garber - Frontiers in Nutrition, 2019 - frontiersin.org
Celiac disease (CD) affects~ 1 in 141 individuals in the United States, requiring adherence
to a strict gluten-free diet. The Codex Standard and the European Commission states that …
to a strict gluten-free diet. The Codex Standard and the European Commission states that …