Results 71 to 80 of about 91,625 (204)

Predicted Functional Potentials of Bacterial Communities in Fermented Maize Products From Ghana, Nigeria, and Benin via 16S rRNA Amplicon Sequencing and PICRUSt2

MicrobiologyOpen, Volume 15, Issue 3, June 2026.
Publicly available 16S rRNA data from West African fermented maize products were analyzed in QIIME2, profiled with SILVA 138, and functionally predicted using PICRUSt2, revealing Lactobacillus‐dominated microbiomes driving key metabolic pathways in carbohydrate utilization, amino acid metabolism, DNA replication, and cell wall biosynthesis.
Humphrey P. K. Addy, David Amedorme, Priscilla Osei‐Poku, Alexander Kwarteng   +3 more
wiley   +1 more source

Sourdough bread

, 2020
Loaf of sourdough bread fresh out of ...
Wittmann, Rachel Jane
core  

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

Development of symbiotic starters of lactic acid bacteria, propionic acid bacteria and yeast for sourdough for bread and bakery products and their probation in industrial conditions [PDF]

BIO Web of Conferences
Sourdough starter development includes examination of potential strains of lactic acid bacteria (LAB), propionic acid bacteria and yeasts, selection of suitable strains, development of combinations and examination of the relationships between the strains
Prasev Ivan, Denkova-Kostova Rositsa, Goranov Bogdan, Denkova Zapryana, Gaytanska Yordanka, Koleva Anna, Kostov Georgi   +6 more
doaj   +1 more source

Towards an anthropology of acquisition: ‘How did you get that?’ Vers une anthropologie de l'acquisition : « Où as‐tu trouvé ça ? »

Journal of the Royal Anthropological Institute, Volume 32, Issue 2, Page 620-637, June 2026.
The production‐distribution‐consumption triad has structured how anthropologists understand exchange for roughly a century. This article argues for expanding this triad to include an explicit focus on acquisition – the systems, processes, and practices of acquiring.
Hanna Garth
wiley   +1 more source

Eating Experiences of Patients With Cancer in the Hospital – A Qualitative Study

Journal of Human Nutrition and Dietetics, Volume 39, Issue 3, June 2026.
ABSTRACT Background and Aims Enjoying food is related to the taste, smell and texture of food, ambience during meals, presentation of the meals, and freedom to choose meals. A decrease in food enjoyment can lead to decreased food intake, undesired weight loss, and reduced quality of life. Cancer and cancer treatment can induce symptoms that affect food
Jip M. van Elst, Kris Beukers, Sandra Beijer, Maryska Janssen‐Heijnen, Anna K. L. Reyners, Harriët Jager‐Wittenaar, Jacco J. de Haan   +6 more
wiley   +1 more source

Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread [PDF]

, 2018
The effect of mixed strain culture of lactic acid bacteria (LAB) and Yeast, and yeast or L. brevis, L. plantarum, or L. sanfranciscencison the physicochemical properties (pH, TTA, organic acid, ethanol, and sugar content) of rice bran sourdough was ...
Lasekan, Olusegun O., Muhammad, Kharidah, Mat Gani, Hanis Syazwani, Bolarinwa, Islamiyat Folashade   +3 more
core   +1 more source

Antifungal Activity of Sourdough Microbial Consortia and the Impact of Volatile Organic Compounds

Applied Microbiology
Bread is a global dietary staple, but its susceptibility to fungal spoilage causes substantial food waste, economic losses, and greenhouse gas emissions.
Alma Amangeldi, Yelena Oleinikova, Jerome Mounier, Mereke Alimzhanova, Kazhybek Ashimuly, Zhanerke Yermekbay, Saule Daugaliyeva, Amankeldi Sadanov   +7 more
doaj   +1 more source

Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques

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, Małgorzata Tańska, Daniela Rotkiewicz, Andrzej Piętak   +3 more
doaj   +1 more source

Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread

Sourdough technology has been known for its role in the improvement of texture, flavor, and quality of mainly wheat and rye-based breads for decades.
Rizzello, Carlo Giuseppe, Sim, Finlay, Manngård, Jessica, Tuccillo, Fabio, Katina, Kati, Knaapila, Antti, Niklander, Katariina, Verni, Michela, Coda, Rossana, Cera, Silvia   +9 more
core   +1 more source