Results 111 to 120 of about 3,411 (163)

Carob Pulp Flour as a Sustainable and Functional Ingredient in the Bakery: Effects of Leavening Typologies on Dough and Bread Properties. [PDF]

Life (Basel)
Rosati S, Gaeta I, Maiuro L, Trivisonno MC, Messia MC, Sorrentino E.   +5 more
europepmc   +1 more source

Bridging Tradition and Innovation: A Systematic Review and Bibliometric Analysis of Turkish Fermented Foods. [PDF]

Foods
Kahraman Ilıkkan Ö, Bağdat EŞ, Yılmaz R, Çetin B, Çon AH, Erten H, Göksungur MY, Şimşek Ö.   +7 more
europepmc   +1 more source

Use of Agave Bagasse and <i>Lactococcus lactis</i> in Sourdough Production: Drying Effects on Bioactive Compounds. [PDF]

Foods
Bautista-Espinoza PI, Falciano A, Reynoso-Camacho R, Mares-Mares E, Amaya-Llamo SL, Regalado-González C, Di Pierro P.   +6 more
europepmc   +1 more source

The Effects of Sourdough Fermentation on the Biochemical Properties, Aroma Profile and Leavening Capacity of Carob Flour. [PDF]

Foods
Sanmartín G, Prieto JA, Morard M, Estruch F, Blasco-García J, Randez-Gil F.   +5 more
europepmc   +1 more source

Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta. [PDF]

Curr Res Food Sci
Stringari A, Tlais AZA, Polo A, Ameur H, De Micheli T, Aquaro N, Zannini E, Gobbetti M, Di Cagno R.   +8 more
europepmc   +1 more source

Processing-Dependent Releasing of Iron from Plant Ferritin in Cereal-Based Foods Designed for Iron Delivery in Inflammatory Bowel Disease. [PDF]

Molecules
Zielińska-Dawidziak M, Makowska A, Czlapka-Matyasik M, Proch A, Niedzielski P.   +4 more
europepmc   +1 more source

Wild Hops in Breadmaking Among Bulgarians: From History to Modern Perspectives and Future Potentials. [PDF]

Foods
Nedelcheva A, Zocchi DM, Sulaiman N, Sõukand R, Pieroni A, Pasqualone A.   +5 more
europepmc   +1 more source

Rye (<i>Secale cereale</i> L.) revisited-nutritional composition, functional benefits, and role in sustainable diets. [PDF]

Front Nutr
Zadeike D, Copperstone C, Aleksandrova O, Ünal DÖ, Šavikin K, Živković J, Güzel M, Kalkan Yildirim H, Künili IE, Ivanova T, Özmen Ö, Bantis F, Milešević J, Balázs B, Negrão S, Knez M.   +15 more
europepmc   +1 more source

The FODMAP-Reducing Potential of Sourdough-Derived <i>Lactobacillus</i> Strains From the Marmara Region of Turkey. [PDF]

Food Sci Nutr
Sokmen O, Dundar AN, Bagci U, Togay SÖ, Sahin OI, Saricaoglu FT.   +5 more
europepmc   +1 more source

Unlocking the Anti-Inflammatory Potential of Sourdough: Phytochemical Profile, Functional Investigation, and Molecular Docking Insights into Key Bioactive Compounds. [PDF]

Plant Foods Hum Nutr
Cherbal A, Abboud Y, Lakroun R, Nafa D, Aytar EC, Khaldi S.   +5 more
europepmc   +1 more source