Results 91 to 100 of about 11,000 (218)
Biopolymers from lactic acid bacteria. Novel applications in foods and beverages [PDF]
, 2015 Lactic acid bacteria (LAB) are microorganisms widely used in the fermented food industry worldwide. Certain LAB are able to produce exopolysaccharides (EPS) either attached to the cell wall (capsular EPS) or released to the extracellular environment (EPS)
Font, Graciela Maria +2 more
core +2 more sources
Food Frontiers, Volume 7, Issue 1, January 2026.ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi +3 more
wiley +1 more source
FoodsThis study aimed to develop a novel gluten-free bread using a rice/chickpea flour-based sourdough, fermented by a commercial starter culture, to improve the quality characteristics and shelf life of this product.
Sevasti Keramari +4 more
doaj +1 more source
Scientific ReportsThis study focused on enhancing the quality of gluten-free rice flour bread by incorporating sourdough fermented with two specific bacterial strains, Lactobacillus fermentum and Lactobacillus plantarum.
Sedigheh Seyedahmadi +3 more
doaj +1 more source
Food Technology and Biotechnology, 2016 This study assessed the selected properties of bread with reduced amount of sodium chloride. The bread was made from white and wholemeal wheat flour and rye flour.
Marta Ambrosewicz-Walacik +3 more
doaj +1 more source
Structural analysis of the α-D-glucan produced by the sourdough isolate Lactobacillus brevis E25 [PDF]
, 2018 Cereal-associated Lactic Acid Bacteria (LAB) are well known for homopolymeric exopolysaccharide (EPS) production. Herein, the structure of an EPS isolated from sourdough isolate Lactobacillus brevis E25 was determined.
Colquhoun, Ian J +4 more
core +1 more source
PROBIOTIC MICROORGANISMS IN BREAD SOURDOUGHS
Food Science and TechnologyThe review allows for characterization and evaluation of the typical microbiota and probiotic properties of individual species isolated from various bread sourdoughs. It has been observed that an interest in using sourdoughs for bread making and studying their microbiota has been steadily increasing in recent years. However, an analysis of contemporary
A. Korzhenivska +4 more
openaire +2 more sources
Yeasts, the man’s best friend [PDF]
, 2011 1. Introduction In most cultures, bread making depends on a fermentation step. The flour leavening ability was, at first, most probably dependent on spontaneous fermentation.
Almeida, M. J. +7 more
core
Application of Co-bioprocessing Techniques (Enzymatic Hydrolysis and Fermantation) for Improving the Nutritional Value of Wheat Bran as Food Functional Ingrediens [PDF]
, 2019 Last time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients with
Buzhylov, M. (Mykola) +2 more
core +3 more sources
Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential
FoodsSourdough 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 +3 more
doaj +1 more source