Results 141 to 150 of about 11,000 (218)

Novel Formulations of Sourdough Bread Based on Supplements Containing Chokeberry Juice Fermented by Potentially Probiotic L. paracasei SP5. [PDF]

Foods
Mantzourani I, Daoutidou M, Terpou A, Plessas S.   +3 more
europepmc   +1 more source

Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria. [PDF]

Microorganisms, 2020
Fraberger V, Ammer C, Domig KJ.
europepmc   +1 more source

Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse. [PDF]

Antioxidants (Basel)
Chulibert ME, Roppolo P, Buzzanca C, Alfonzo A, Viola E, Sciurba L, Tinebra I, D'Amico A, Farina V, Piazzese D, Di Stefano V, Barbera M, Gaglio R, Settanni L.   +13 more
europepmc   +1 more source

Sourdough Bread with Different Fermentation Times: A Randomized Clinical Trial in Subjects with Metabolic Syndrome. [PDF]

Nutrients
Pérez-Vega KA, Sanllorente A, Zomeño MD, Quindós A, Muñoz-Martínez J, Malcampo M, Aldea-Perona A, Hernáez Á, Lluansí A, Llirós M, Elias I, Elias-Masiques N, Aldeguer X, Muñoz D, Gaixas S, Blanchart G, Schröder H, Hernando-Redondo J, Carrón N, González-Torres P, Konstantinidou V, Fitó M, Castañer O.   +22 more
europepmc   +1 more source

The Inhibition of Amylase and ACE Enzyme and the Reduction of Immunoreactivity of Sourdough Bread. [PDF]

Foods, 2020
Diowksz A, Malik A, Jaśniewska A, Leszczyńska J.   +3 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

Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter. [PDF]

Foods, 2020
Limbad M, Gutierrez Maddox N, Hamid N, Kantono K.   +3 more
europepmc   +1 more source

Evaluation of Sourdough Bread and Its Potential Use in Support of the Treatment of Chronic Non-Communicable Diseases. [PDF]

Nutrients
Bartos A, Malik A, Diowksz A, Podolska G, Leszczyńska J.   +4 more
europepmc   +1 more source

Development and Optimization of Djulis Sourdough Bread Using Taguchi Grey Relational Analysis. [PDF]

Foods, 2020
Chung PL, Liaw ET, Gavahian M, Chen HH.
europepmc   +1 more source

Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making. [PDF]

Foods, 2020
Plessas S, Mantzourani I, Bekatorou A.
europepmc   +1 more source