Results 41 to 50 of about 8,437 (214)

Effects of Sourdough Addition on the Quality and Shelf Life of Chinese Steamed Bread

Grain & Oil Science and Technology, 2018
The effect of adding sourdough with lactic acid bacteria (Lactobacillus plantarum M616) on dough quality and the sensory scores, specific volume, crumb firmness, and spread ratio of resultant Chinese steamed bread were studied.
CHEN Di, WANG Jinshui, JIA Feng, ZHANG Changfu   +3 more
doaj   +1 more source

How Cultural Taste Shapes Recognition and Redistribution Struggles: Far‐Right Politics, Touristification and the Political Economy of Taste

The British Journal of Sociology, EarlyView.
ABSTRACT This article connects cultural taste to capitalist mechanisms of redistribution through the concept of political economy of taste. Building on Bourdieusian scholarship on recognition struggles and drawing on Mike Savage and Nancy Fraser, it examines how public performances of taste reshape representations of working‐class culture and how these
Simone Varriale
wiley   +1 more source

Plant‐Derived Probiotics From Fermented Foods: Current Evidence on Antiviral Mechanisms and Gut–Lung Axis Modulation

Food Frontiers, Volume 7, Issue 6, November 2026.
Plant‐derived probiotics from fermented foods exert anti‐respiratory virus effects via immune regulation, antiviral metabolites, and gut–lung axis, highlighting their advantages, key technologies, and application prospects. ABSTRACT Respiratory viral infections represent a major global public health threat, causing widespread morbidity, mortality, and ...
Yinghao Xing, Yaoyuan Hu, Yingying Ma, Peng Yao, Jingjing Jiang, Jiao Guo, Shuangmei Liu   +6 more
wiley   +1 more source

Use of artichoke by-products and sourdough biotechnology to design a functional gluten free bread

, 2022
During industrial processing, many parts of the artichoke plant (Cynara cardunculus L.) are discarded despite these by-products are still characterized by a conspicuous presence of dietary fibers, phenolic acids, and other healthy micronutrients.
Fabio Minervini, Maria De Angelis, Mirco Vacca, Nadia Serale, Ilaria Iacobellis   +4 more
core  

Effects of spray-dried sourdough on flour characteristics and rheological properties of dough

Czech Journal of Food Sciences, 2013
The effect of incorporating different levels of spray-dried sourdough (3, 6, 9, and 15% w/w) on flour characteristics and dough properties of two wheat flours was studied.
Abolfazl GOLSHAN TAFTI, Seyed Hadi PEIGHAMBARDOUST, Flora BEHNAM, Akbar BAHRAMI, Roya AGHAGHOLIZADEH, Mahdieh GHAMARI, Seyed ABBAS RAFAT   +6 more
doaj   +1 more source

Effect of Staphylococcus aureus Contamination on the Microbial Diversity and Metabolites in Wholewheat Sourdough

Foods, 2022
Wholewheat sourdough products are becoming increasingly more popular, and Staphylococcus aureus is a common opportunistic pathogen in dough products. The effects of S.
Weidan Guo, Zhengwen Li, Xiangjin Fu, Wenhua Zhou, Jiali Ren, Yue Wu   +5 more
doaj   +1 more source

KOMBREAD, Kombucha as a Functional Starter for Sourdough Bread: Physicochemical Properties, Microbiological Characterization, and Quality Evaluation

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
Kombucha can be used as a microbial starter to accelerate sourdough fermentation, reducing maturation time from 10–14 days to about 5 days. The resulting bread maintains comparable texture, structure, and sensory qualities to traditional sourdough while offering enhanced functional benefits, including higher phenolic content and antioxidant capacity ...
Manuel Chinello, Ragy Nader Ragheb Tawfik, Elisa Canazza, Chiara Nadai, Frederico Augusto Ribeiro de Barros, Giovanna Lomolino, Anna Lante, Viviana Corich, Alessio Giacomini   +8 more
wiley   +1 more source

Multi omics approach to unravel the potential of lactic acid bacteria nitrogen metabolism in shaping the sourdough aromatic profile.

, 2023
Sourdough is a complex and dynamic ecosystem of interacting microbial players, whose metabolic pathways and functions are influenced by continuous environmental changes.
Maria De Angelis, Arianna Ressa, Marco Gobbetti, Maria Calasso, Giuseppe Celano, Francesco Maria Calabrese   +5 more
core  

Screening of LAB strains and their co-culture fermentation with Bacillus subtilis of Cili fruit substrate: impact on γ-aminobutyric acid enrichment, key enzyme activities, bioactive and functional properties

Frontiers in Nutrition
In this study, 20 lactic acid bacteria (LAB) strains were screened for glutamic acid decarboxylase activity (GAD); and used as co-culture starters with Bacillus subtilis to enrich the γ-Aminobutyric acid (GABA) content in Cili fruit.
Angelo Uriho, Jacob Ojobi Omedi, Cheng Chen, Kaiwen Chen, Shuning Zhang, Li Liang, Yan Xu, Ning Li, Weining Huang   +8 more
doaj   +1 more source

‘It's a Mission and a Profession’. The Typology of Rural Entrepreneurs and Their Role in the Social Construction of Landscapes

Sociologia Ruralis, Volume 66, Issue 4, October 2026.
ABSTRACT Landscapes are collectively constructed entities, with many actors involved in the process, one of the most important being rural entrepreneurs. We examine the relationship between rural entrepreneurs and the landscape from both sides, as a two‐way entrepreneurial process, to shed light on entrepreneurs’ use of environmental resources and the ...
Márta Kiss, Bernadett Csurgó, Kyra Tomay   +2 more
wiley   +1 more source