Legumes and cereals contain high amounts of macronutrients and micronutrients but also
anti-nutritional factors. Major anti-nutritional factors, which are found in edible crops include …

Background Bioactive phenolic compounds have recently received great attention in the
food and clinical sectors due to their antioxidant potential. Extensive studies have been …

Fermented foods represent an important segment of current food markets, especially
traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together …

This study was performed to highlight the relationship between single dietary risk factors and
cardiovascular diseases (CVDs) in the WHO European Region. We used the comparative …

Together with acidifying lactic acid bacteria, yeasts play a key role in the production process
of sourdough, where they are either naturally present or added as a starter culture …

Phytate is the primary storage form of both phosphate and inositol in plant seeds. It forms
complexes with dietary minerals, especially iron and zinc, and causes mineral-related …

Sourdough fermentation is one of the oldest food biotechnologies, which has been studied
and recently rediscovered for its effect on the sensory, structural, nutritional and shelf life …

Background Wholegrain foods are known to be health-beneficial but their sensory
characteristics may be a limiting factor for consumption. The scientific literature of factors …

Use of sourdough is of expanding interest for improvement of flavour, structure and stability
of baked goods. Cereal fermentations also show significant potential in improvement and …

From a microbiological perspective, sourdough is to be considered as a specific and
stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the …