Sourdough production and consumption have significantly increased in recent years due to
factors such as extended shelf life, nutritional benefits, particular flavour and the absence of …

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 …

Consumption of high FODMAP (Fermentable Oligo-, Di-, and Monosaccharides and Polyols)
diet is the leading cause of alteration in the human gut microbiome, thereby, causing irritable …

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 …

The milk and water kefir grains are often used for fermented beverages' production with
technological and functional effects. These complex natural consortia of microorganisms can …

Refined rice flour and wholegrain quinoa and buckwheat flours were used to prepare gluten-
free sourdoughs. Two autochthonous LAB strains were isolated, one from quinoa …

In this study, the effect of mixed-strain fermentation using Kluyveromyces marxianus with
either Lactobacillus plantarum or Pediococcus pentosaceus on the physiochemical and …

Vitex negundo has strong antioxidant activity, but its primary antioxidant components are not
clear. In this study, the antioxidant components were screened by offline two-dimensional …

The present study aimed to improve the nutritional quality of gluten‐free bread with the
addition of acorn flour and to determine the characteristics of the final product. Formulations …

Soy (Glycine max) is used in a wide range of products and plays a major role in replacing
animal-based products. Since the cultivation of soy is limited by cold climates, this review …