Results 61 to 70 of about 91,625 (204)

Folate‐Containing Fermented Foods of Plant and Animal Origin: The Value of Traditional Foods to Tackle Folate Deficiency

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Traditional fermented foods consumed around the world are natural sources of folate. Certain microbes, particularly Lactiplantibacillus plantarum, enhance folate production during the fermentation process, making fermented foods a promising dietary approach to improve folate status and help prevent folate deficiency.
Rida Khan, Sanaullah Iqbal, L. Suzanne Suggs, Pedro Marques‐Vidal   +3 more
wiley   +1 more source

Increasing the Acceptability of Insect‐Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Edible insects are increasingly recognized for their high nutritional value and favorable environmental profile, yet their acceptance (defined as the continuum from willingness to try and purchase to repeated consumption) in Western and globalized food systems remains limited by cultural, sensory, regulatory, and economic barriers.
Jose Miguel Alvarez Suarez, Andrea M. Liceaga   +1 more
wiley   +1 more source

Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread

, 2018
Fungal spoilage of bread remains an unsolved issue in bread making. This work aims to identify alternative strategies to conventional preservatives in order to prevent or delay fungal spoilage of bread.
Liang, Nuanyi, Curtis, Jonathan M., Fortina, Maria Grazia, Gänzle, Michael G., Quattrini, Mattia, Xiang, Sheng   +5 more
core   +1 more source

Effect of Dough Yield, Flour Type and Fermentation Time on Sourdough Near‐Infrared Spectral Data With ANOVA–Simultaneous Component Analysis

Journal of Chemometrics, Volume 40, Issue 6, June 2026.
ABSTRACT Near‐infrared (NIR) spectroscopy combined with ANOVA–simultaneous component analysis (ASCA) provides a powerful approach for investigating sourdough fermentation. Two complementary longitudinal experiments (repeated four times) were conducted to evaluate the influence of key design factors on sourdough development over a 28‐day refreshment ...
Mari van Wyk, Federico Marini, Marena Manley   +2 more
wiley   +1 more source

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, Volume 3, Issue 2, Page 378-393, June 2026.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
wiley   +1 more source

Effects of Mulberry Sourdough on Volatile Flavor Compounds in Focaccia Bread

Liang you shipin ke-ji
To compare the effects of mulberry sourdough and commercial yeast on the volatile flavor compounds of bread, this study investigated focaccia bread prepared using five different fermentation methods: red mulberry sourdough, white mulberry sourdough ...
LI Ya-xin, LI Yu-tong, DONG Ping, LI Yao, GUO Meng-jie, ZHU Zhen-hua, JIA Hong-feng, WANG Fu   +7 more
doaj   +1 more source

The Effects of Fermentable Oligo‐, Di‐, and Monosaccharides and Polyols on Dyspeptic Symptoms: A Systematic Review and Meta‐Analysis of Clinical Trials

Health Science Reports, Volume 9, Issue 6, June 2026.
ABSTRACT Background and Aims Conflicting evidence is available regarding the effects of fermentable oligo‐, di‐, and monosaccharides and polyols (FODMAP) on dyspeptic symptoms. Therefore, this systematic review and meta‐analysis was performed to assess the effects of FODMAPs on dyspeptic symptoms.
Seyedeh‐Zeynab Hosseinian, Fahimeh Haghighatdoost, Parisa Hajihashemi, Peyman Adibi   +3 more
wiley   +1 more source

Study on sourdough bread

, 2016
The sourdough and its main microorganism, together with the preparation technology, properties and research status of this kind of bread both domestic and overseas, were introduced in the paper, hoping to provide a new clue for its development and ...
Hui, ZHANG, Yafang, YU, Xiguang, QI, Haifeng, QIAN, Li, WANG   +4 more
core   +1 more source

Response surface methodology for investigating the effects of sourdough fermentation conditions on Iranian cup bread properties

Heliyon, 2019
In this study, the dominant lactic acid bacteria present in whole wheat sourdough was isolated and identified as Lactobacillus plantarum by molecular methods, before being utilized as the starter culture in the processing of sourdough cup breads ...
Abbas Abedfar, Alireza Sadeghi
doaj   +1 more source

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4576-4586, June 2026.
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li, Bai Nishran Usman Candao, Fan Zhu   +2 more
wiley   +1 more source