Results 61 to 70 of about 17,439 (230)

A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdough [PDF]

, 2014
To develop a method for organic gluten-free (GF) sourdough bread production, a long-term and original wheat sourdough was refreshed with GF flours. The dynamics of the sourdough microbiota during five months of back-slopping were analyzed by classical ...
Bernard Onno, Emilie Lhomme, Hubert Chiron, Maren Bonnand Ducasse, Marie-Christine Champomier-Vergès, Monique Zagorec, Sandra Mezaize, Stéphane Chaillou, Xavier Dousset   +8 more
core   +1 more source

Exploring the Impact of Pilot‐Scale Transamidation for Manufacturing an Innovative Gluten‐Free Wheat Bread

Food Frontiers, Volume 7, Issue 3, May 2026.
ABSTRACT Coeliac disease is an immune‐mediated enteropathy triggered by dietary gluten in genetically predisposed individuals. Intestinal tissue transglutaminase (tTG) deamidates gluten peptides, enhancing their presentation by HLA‐DQ2/DQ8 heterodimers and promoting a T‐cell‐mediated inflammatory response.
Lucia Treppiccione, Vincenzo de Sena, Maria Fiorella Mazzeo, Mariasole Cervini, Francesco Maurano, Ionut Strungariu, Rosa Anna Siciliano, Gianluca Giuberti, Mauro Rossi   +8 more
wiley   +1 more source

Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread

Foods, 2020
Triticale has been suggested for human consumption due to its valuable nutritional composition. The aim of this study was to evaluate volatile compound dynamics in the technological processes of triticale bread and triticale bread with sourdough prepared
Ruta Galoburda, Evita Straumite, Martins Sabovics, Zanda Kruma   +3 more
doaj   +1 more source

Valorization of Spent Millet Flour in Composite Bread: Characterization, Predictive Modeling, and Multi‐Objective Optimization for Nutritional Enhancement

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This study presents the circular valorization pathway from spent millet flour (SMF) generation during traditional pito beverage processing to its incorporation into composite wheat bread. The workflow is presented in four sequential stages: (1) By‐product recovery: SMF is collected from pito residues, oven‐dried at 60°C, milled, and sieved to 250 μm ...
Afia Sakyiwaa Amponsah, Gladys Kyere, Kwadwo Boateng Prempeh, Kwadwo Adinkrah‐Appiah   +3 more
wiley   +1 more source

Gap Analysis of Metabolic Conversions of Off‐Flavors and Antinutrients in Plant‐Based Substrates

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT To drastically reduce the carbon footprint of the food production chain, a major shift towards alternatives to conventional meat and dairy products is required. The use of plant‐based proteins is a promising route, but it also comes with challenges: Plant‐based proteins often contain antinutritional factors and off‐flavors, which can ...
Robin I. Kuijpers, Isabel O. de Moya Clark, Tomás Cavaco, Vivian Nemanič, Beatrice Tagliabue, Ainhoa Valero‐Abad, Wiebe M. Wennekers, Mengqiu Zhang, Koen Van Zwet, Sanne Abeln, Sofia Moco, Caroline E. Paul, Halima Mouhib, Richard A. Notebaart, Eddy J. Smid, Bas Teusink, Herwig Bachmann   +16 more
wiley   +1 more source

Revegetation Research on Coal Mine Overburden Materials in Interior to Southcentral Alaska [PDF]

, 1987
This report was reprinted from Focus on Alaska's Coal '86: Proceedings of the Conference MIRL Report Number 72. The pagination in the original publication has been retained.
Mitchell, Wm. W.
core  

Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production [PDF]

, 2016
Four obligate heterofermentative lactic acid bacteria (LAB) strains (Weissella cibaria PON10030 and PON10032 and Leuconostoc citreum PON 10079 and PON10080) were tested as single strain starters, mono-species dual strain starters, and multiple strain ...
ALFONZO, Antonio, CORONA, Onofrio, FRANCESCA, Nicola, MARTORANA, Alessandra, MOSCHETTI, Giancarlo, Nasca, A, SETTANNI, Luca, Ventimiglia, G   +7 more
core   +1 more source

Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by ...
Banlambhabok Khongthaw, Mthokozisi Dladla, Pankaj Kumar Chauhan, Kanika Dulta, Vinod Kumar, Helen Oneyaka, Soumya Ghosh   +6 more
wiley   +1 more source

Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential

Foods
Sourdough fermentation is one of the oldest traditional methods in food technology and occurs as a result of fermentation of flour prepared from grains.
Zuhal Alkay, Fereshteh Falah, Hasan Cankurt, Enes Dertli   +3 more
doaj   +1 more source

Sprouting of oats: a new approach to quantify compositional changes [PDF]

, 2019
Background and objectives: The aim of this research was to gain a deeper insight into the effect caused by the addition of sprouted oat to food products.
Brühan, Juliane, Flöter, Eckhard, Kandzia, Franziska, Krapf, Julia, Walther, Goeran   +4 more
core   +1 more source