From ancient times to the present day, fermentation has been utilized not only for food
preservation but also for enhancing the nutritional and functional properties of foods. This …

Polyphenols are organic chemical compounds naturally present in plants, renowned for their
anti-inflammatory, antioxidant, immunomodulatory, anticancer, and cardiovascular protective …

Type II sourdough is the most popular application method in the industry, but it still has
quality problems in bread production. This study evaluated the effect of replacing type II …

This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and
khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic …

“Avanzi 3-Grano 23”(G23) is an old variety of Triticum aestivum from the mountain areas of
Lunigiana (north Tuscany, Italy), where traditional farming communities have contributed to …

New types of sourdough breads are proposed, made with freeze-dried sourdough adjuncts
based on:(i) Lactiplantibacillus plantarum subsp. plantarum ATCC 14917, a potential …

F ermentable o ligo-, d i-and m onosaccharides and p olyols (FODMAP) comprise several
previously unrelated carbohydrates, such as fructans, fructo-oligosaccharides, galacto …

The aim of this study has been to evaluate the impact of the fermentation process of the spelt
from Garfagnana on its chemical composition and short-chain carbohydrates (SCCs) levels …

FODMAPs are fermentable oligo-, di-, monosaccharides, and polyols. The application of
homofermentative lactic acid bacteria (LAB) has been investigated as a promising approach …

Bread is one of the most widely consumed foods worldwide, and extending its shelf-life is a
key concern for reducing waste, especially in light of the expected increase in the world …