Results 131 to 140 of about 17,439 (230)

The role of fermented foods in managing food allergies in children and adults: a systematic review. [PDF]

Front Nutr
Hyseni B, Papadimitriou K, Issa A, Tonay AN, Ergün BG, Gonzalez-Domenech CM, Arranz E, Pula EL, Erem E, Garcia-Gutierrez E, Bouchaud G, Szajewska H, Yıldırım HK, Künili İE, Markiewicz L, Caruana Grech Perry M, Kilic-Akyilmaz M, El Jalil MH, Merabti R, Mojsova S, Karagül Yüceer Y, Gulsunoglu-Konuskan Z, Akpınar A, Karakaş-Budak B, Chassard C, Pracer S, Vergères G, Bavaro SL.   +27 more
europepmc   +1 more source

A Machine Learning Model to Reframe the Concept of Shelf-Life in Bakery Products: PDO Sourdough as a Technological Preservation Model. [PDF]

Foods
Marianelli A, Offei CA, Macaluso M, Mercanti N, Casu B, Zinnai A.   +5 more
europepmc   +1 more source

Development of Organic Sourdough Bread with Paste from Germinated Seeds. [PDF]

Foods
Akiki A, Muhammed YMR, Minervini F, Cavoski I.   +3 more
europepmc   +1 more source

Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibility. [PDF]

Curr Res Food Sci
Verdonck C, Lambrechts E, Pradal I, De Vuyst L, Verté F, Hellemans T, Delannoy F, Duijsens D, Verkempinck S, Grauwet T, De Bondt Y, Courtin CM.   +11 more
europepmc   +1 more source

Technological Strategies to Enhance the Shelf Life of PDO Tuscan Bread in a Compostable Bag-in-Bag System. [PDF]

Foods
Offei CA, Marianelli A, Macaluso M, Mercanti N, Pereira De Sousa BAC, Rondanini MA, Borsani S, Zinnai A.   +7 more
europepmc   +1 more source

Separating Myths From Facts About Bread and Health. [PDF]

Nutr Bull
Shewry PR, Lovegrove A, Joy EJM, Segovia de la Revilla L, Frost G, Brouns F.   +5 more
europepmc   +1 more source

EFSA NDA Panel (EFSA Panel on Dietetic Products, Nutrition and Allergies), 2014. Scientific Opinion on the substantiation of a health claim related to high-fibre sourdough rye bread and reduction of post-prandial glycaemic responses pursuant to Article 13(5) of Regulation (EC) No 1924/2006 [PDF]

, 2014

core   +1 more source

Nutritional Profile and Sensory Acceptance of Sourdough Breads Enriched With Ora-pro-nóbis Leaf Powder. [PDF]

J Food Sci
Silva DLG, Andrich F, Porciuncula BDA, Batista MA, Terhaag MM, Barros BCB.   +5 more
europepmc   +1 more source

WHAT IS SOURDOUGH?

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 1970
Constanţa Modoran, Iulia Ştefan, D. Modoran, Adela Frigioiu Modoran, Ancuţa Rotar, G. Şteţca   +5 more
openaire   +2 more sources

Assessing the diversity and functional profile of the "microbial proteome" in fermented foods.

Food Funct
Winkler L, Awan A, Rideout NM, Kleiner M.   +3 more
europepmc   +1 more source