Results 71 to 80 of about 90,088 (180)

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

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, Salwa Karboune, Denis Groleau, Ismail Fliss   +3 more
wiley   +1 more source

Recent Advances in Lemongrass Essential Oil: Food Safety, Preservation, and Bioactivity in Food Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT Lemongrass essential oil (LGEO) has gained recognition as a natural preservative in food systems due to its distinctive phytochemical composition and multifunctional bioactivities. Dominated by citral and complemented by terpenes and phenolic compounds, LGEO demonstrates potent antibacterial, antifungal, antiviral, antibiofilm, and antioxidant
Ahmad Rabbani, Ayman Khaliq, Priti Mudgil, Sajid Maqsood, Akmal Nazir   +4 more
wiley   +1 more source

Cereal Arabinoxylans—Their Enzymatic Degradation and Relevance for Breadmaking and Human Health

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT As the most abundant nonstarch polysaccharides in cereals, arabinoxylans (AXs) contribute significantly to the global intake of dietary fiber. They play a crucial role in the breadmaking process with respect to dough rheology and texture, bread volume, and nutritional quality, especially when starting from wheat or rye flour.
Víctor González‐Alonso, Marko Verce, Luc De Vuyst, Frédéric Leroy   +3 more
wiley   +1 more source

Valorization of Acid Whey to Produce Sourdough Bread Starter

Journal of Food Process Engineering, Volume 49, Issue 1, January 2026.
This study demonstrates the novel use of acid whey, a dairy by‐product, as a sustainable sourdough starter in bread production. The approach improves bread volume, texture, and sensory attributes while reducing food industry waste, offering an innovative solution with positive environmental and consumer acceptance implications. ABSTRACT Acid whey, a by‐
Basmah Al‐Janabi, Sharareh Hekmat, Latifeh Ahmadi   +2 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

Machine Learning–Assisted Metabolic Characteristics for Revealing the Key Functionality of Wholemeal Sourdough Bread

International Journal of Food Science, Volume 2026, Issue 1, 2026.
This study employed metabolomic profiling, in vitro cell models, and transcriptomic analysis to investigate the protective effects and mechanisms of metabolites from lactic acid bacteria (LAB)–fermented wholemeal sourdough bread against lipopolysaccharide (LPS)‐induced hepatocyte injury.
Cheng Chen, Anqi Wang, Xinyu Guo, Bowen Diao, Haotian Wu, Ming Ning, Peng Yu, Weining Huang, Ning Li, Chris Blanchard, Bing Wang, Zhongkai Zhou, Seydi Yıkmış   +12 more
wiley   +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

Leveraging Natural Fermentation: A Tailored Poolish Dough Technique for Enhancing the Quality, Texture, and Shelf‐Life of Arabic Flatbread

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
In conventional practice, the Poolish preferment is typically equal weights (1:1) of flour and water fermented with commercial yeast for 24 h. However, this investigation employs the preparation of Poolish preferments subjected to four fermentation durations (24, 48, 72, and 96 h) using the backslopping technique and incorporating them into the Arabic ...
Ashraf M. Al-khamaiseh, Mohammad H. Shahein, Yanal Albawarshi, Ahmad Sundookah, Mahmoud S. Abu-Samak, Ghedeir Alshammari, Manal Al-khamaiseh, Poulami Jha   +7 more
wiley   +1 more source

Risks for human health related to the presence of plant lectins in food

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The European Commission asked the European Food Safety Authority (EFSA) to assess the risk related to the presence of plant lectins in food. Based on the available evidence, the CONTAM Panel considered only phytohaemagglutinin (PHA), a legume lectin from beans (Phaseolus sp.), for the risk characterisation.
EFSA Panel on Contaminants in the Food Chain (CONTAM), Helle Katrine Knutsen, Agneta Åkesson, Vasileios Bampidis, Margherita Bignami, Laurent Bodin, James Kevin Chipman, Gisela Degen, Antonio Hernández‐Jerez, Tim Hofer, Christer Hogstrand, Stefano Landi, Jean‐Charles Leblanc, Kyriaki Machera, Isabelle P. Oswald, Guido Rychen, Salomon Sand, Katharina Vejdovszky, Barbara Viviani, Hanne Frøkiær, Bettina Grasl‐Kraupp, Patrick Mulder, Pierre Rougé, Heather Wallace, Marios Georgiadis, José Ángel Gómez Ruiz, Eirini Kouloura, Olaf Mosbach‐Schulz, Lydia Alarcón Asensio, Eleni Gkimprixi, Evangelia Ntzani   +30 more
wiley   +1 more source

Monitoring the Dough Properties, Quality Characteristics and Volatile Compounds of Whole Wheat Bread Made by Different Sourdough Types during Frozen Storage

Foods
There is a need to increase the consumption of whole wheat bread (WWB) due to its health benefits by overcoming its poor technological quality and improving its sensory characteristics.
Gorkem Ozulku
doaj   +1 more source