Results 151 to 160 of about 17,439 (230)

Fermentation of House Crickets (<i>Acheta domesticus</i>): Boosting Quality and Functionality in Cricket-Based Food Ingredients. [PDF]

Foods
Haghayeghi SMH, Osimani A, Aquilanti L.
europepmc   +1 more source

Valorizing <i>Carasau</i> Bread Residue Through Sourdough Fermentation: From Bread Waste to Bread Taste. [PDF]

Microorganisms
Fois S, Tolu V, Sanna V, Loddo A, Sanna M, Piu PP, Piras D, Roggio T, Catzeddu P.   +8 more
europepmc   +1 more source

Enhancing the Antioxidant and Nutritional Profile of Gluten-Free Sourdough Bread Using Hemp Press Cake Meal. [PDF]

Foods
Nakov G, Jukić M, Soler F, Syleimanova S, Lukinac J, Estivi L, Brandolini A, Hidalgo A.   +7 more
europepmc   +1 more source

Sourdough Microbiota for Improving Bread Preservation and Safety: Main Directions and New Strategies. [PDF]

Foods
Oleinikova Y, Amangeldi A, Zhaksylyk A, Saubenova M, Sadanov A.   +4 more
europepmc   +1 more source

Sourdough Breads Made with Selected Lactobacillus Strains and Spelt Flour Contain Peptides That Positively Impact Intestinal Barrier. [PDF]

Foods
Cicchi C, Leri M, Bucciantini M, Galli V, Guerrini S, Jiménez-Ortas Á, Ceacero-Heras D, Martínez-Augustín O, Pazzagli L, Luti S.   +9 more
europepmc   +1 more source

Coculture fermentation processes in wheat sourdough simulation media with <i>Companilactobacillus crustorum</i> LMG 23699 and <i>Wickerhamomyces anomalus</i> IMDO 010110 reflect their competitiveness and desirable traits for sourdough and sourdough bread production. [PDF]

Appl Environ Microbiol
Pradal I, Kaesemans J, Gettemans T, González-Alonso V, De Vuyst L.   +4 more
europepmc   +1 more source

Quality and chemical safety of wheat bread enriched with untreated, milled, and <i>Lactiplantibacillus plantarum</i> fermented red lentils (<i>Lens culinaris</i> L.). [PDF]

Food Chem X
Starkute V, Bartkiene E, Mockus E, Radvila E, Matuzeviciute D, Balynaite K, Bredikis A, Ilgunaite G, Juskaite A, Cho V, Rocha JM, Cernauskas D, Ruibys R, Mozuriene E, Akin M, Curtis T, Klupsaite D.   +16 more
europepmc   +1 more source

From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems. [PDF]

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

For Jack, Lover of Art and Advocate with a Heart [PDF]

, 2010
Brauer, Richard H.W.
core   +2 more sources