Results 121 to 130 of about 11,000 (218)

Biotecnologie applicate alla valorizzazione della \u201cPagnotta di Piana degli Albanesi\u201d [PDF]

, 2019
Il presente articolo riassume il progetto di valorizzazione della Pagnotta di Piana degli Albanesi attraverso lo sviluppo di un impasto acido ottenuto da batteri lattici selezionati dalle materie prime, al fine di legare la produzione al territorio e ...
Cirlincione, F., Gaglio, R., Settanni, L.   +2 more
core  

The Politics of the Pantry: Stories, Food, and Social Change by Michael Mikulak [PDF]

, 2015
Review of Michael Mikulak\u27s Politics of the Pantry: Stories, Food, and Social ...
Isabel, Mariève
core   +1 more source

Mouse feeding study and microbiome analysis of sourdough bread for evaluation of its health effects. [PDF]

Front Microbiol, 2022
Kwon JG, Park SH, Kwak JE, Cho JH, Kim G, Lee D, Kim DH, Kim HB, Lee JH.   +8 more
europepmc   +1 more source

Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread-Case Study on PDO Tuscan Bread. [PDF]

Foods, 2022
Bianchi A, Taglieri I, Zinnai A, Macaluso M, Sanmartin C, Venturi F.   +5 more
europepmc   +1 more source

Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling. [PDF]

Front Microbiol, 2022
Ameur H, Cantatore V, Filannino P, Cavoski I, Nikoloudaki O, Gobbetti M, Di Cagno R.   +6 more
europepmc   +1 more source

Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level. [PDF]

Microbiol Spectr, 2021
Da Ros A, Polo A, Rizzello CG, Acin-Albiac M, Montemurro M, Di Cagno R, Gobbetti M.   +6 more
europepmc   +1 more source

Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity. [PDF]

Molecules, 2021
Chen HY, Hsieh CW, Chen PC, Lin SP, Lin YF, Cheng KC.   +5 more
europepmc   +1 more source

Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread. [PDF]

Foods, 2021
González-Montemayor AM, Solanilla-Duque JF, Flores-Gallegos AC, López-Badillo CM, Ascacio-Valdés JA, Rodríguez-Herrera R.   +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

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