Results 91 to 100 of about 17,439 (230)

Murphy et al. Reply to the Comment by Kopeikin on "Gravitomagnetic Influence on Gyroscopes and on the Lunar Orbit"

, 2007
Lunar laser ranging analysis, as regularly performed in the solar system barycentric frame, requires the presence of the gravitomagnetic term in the equation of motion at the strength predicted by general relativity.
E. M. Standish, K. Nordtvedt, S. G. Turyshev, S. M. Kopeikin, T. W. Murphy   +4 more
core   +1 more source

Sourdough bread as nutritional intervention tool for improvement of cognitive dysfunction in diabetic rats

BMC Nutrition
Background The current research targeted to study the impact of nutritional intervention by two sourdough breads in improvement of cognitive dysfunction in diabetic rats. Methods Type-2 diabetes was induced in rats by Streptozotocin-Nicotinamide (STZ-NC).
Doha A. Mohamed, Karem Fouda, Hoda B. Mabrok, Marwa E. El-Shamarka, Ibrahim M. Hamed   +4 more
doaj   +1 more source

Sourdough

, 2016
Pòster
Corominas Cucalón, Daniel, Universitat Autònoma de Barcelona. Facultat de Veterinària   +1 more
openaire   +1 more source

Sourdough Fermentation and Gluten Reduction: A Biotechnological Approach for Gluten-Related Disorders

Microbiology Research
Sourdough fermentation has emerged as a promising biotechnological approach to reducing gluten content and modifying gluten proteins in wheat-based products.
Ricardo H. Hernández-Figueroa, Aurelio López-Malo, Emma Mani-López   +2 more
doaj   +1 more source

An integrated approach project for the revaluation of a traditional sourdough bread production chain [PDF]

, 2008
The influence of organic and conventional farming systems on the performance of a panel of old and modern Italian bread wheat varieties has been evaluated, with the aim to individuate an agronomic protocol suitable for the production of a sourdough bread
Corbellini, M., Gianinetti, A., Giudici, P., Morcia, C., Piazza, C., Terzi, V.   +5 more
core  

Effect of black bean supplemented with wheat bran sourdough fermentation by Pediococcus acidilactici or Pediococcus pentosaceus on baking quality and staling characteristics of wheat composite bread

Applied Food Research
The effects of black bean supplemented with wheat bran sourdough fermented by phytase and β-glucosidase producing Pediococcus acidilactici (L19) and Pediococcus pentosaceus (J28), respectively, on baking quality and staling characteristics of wheat ...
Jing Huang, Jacob Ojobi Omedi, Chengye Huang, Cheng Chen, Li Liang, Jianxian Zheng, Yongqing Zeng, Yan Xu, Weining Huang   +8 more
doaj   +1 more source

Structural analysis of the α-D-glucan produced by the sourdough isolate Lactobacillus brevis E25 [PDF]

, 2018
Cereal-associated Lactic Acid Bacteria (LAB) are well known for homopolymeric exopolysaccharide (EPS) production. Herein, the structure of an EPS isolated from sourdough isolate Lactobacillus brevis E25 was determined.
Colquhoun, Ian J, Côté, Gregory L, Dertli, Enes, Le Gall, Gwénaëlle, Narbad, Arjan   +4 more
core   +1 more source

Monitoring the purity of industrial starter cultures using MALDI-TOF MS [PDF]

, 2013
C
Coorevits, An, Spitaels, Freek, Van Landschoot, Anita, Vandamme, Peter, Wieme, Anneleen   +4 more
core   +1 more source

Combined approach for the investigation of dominant fermenting microbiota in two traditional sourdoughs produced in sicily [PDF]

, 2017
In order to explore the community of lactic acid bacteria (LAB) and yeasts present in two major typical Sicilian sourdoughs, seven mature sourdoughs for "Pane Nero di Castelvetrano" (CV1 - CV3 samples) and "Pane di Monreale" (MR1 - MR4 samples) were ...
Alfonzo, Antonio, Francesca, Nicola, Gaglio, Raimondo   +2 more
core  

Phylogenomic analysis of lactobacillus curvatus reveals two lineages distinguished by genes for fermenting plant-derived carbohydrates [PDF]

, 2018
Lactobacillus curvatus is a lactic acid bacterium encountered in many different types of fermented food (meat, seafood, vegetables, and cereals). Although this species plays an important role in the preservation of these foods, few attempts have been ...
Chaillou, Stéphane, Champomier-Vergès, Marie-Christine, Coeuret, Gwendoline, Raya, Raul Ricardo, Teran, Lucrecia Cecilia, Zagorec, Monique   +5 more
core   +3 more sources