[HTML][HTML] Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry
Background The growing consumer demand for foods that do not contain artificial additives
and are “clean labeled” can be addressed in fermented products by using lactic acid …
and are “clean labeled” can be addressed in fermented products by using lactic acid …
Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients
L De Vuyst, A Comasio… - Critical reviews in food …, 2023 - Taylor & Francis
Sourdough production is an ancient method to ferment flour from cereals for the
manufacturing of baked goods. This review deals with the state-of-the-art of current …
manufacturing of baked goods. This review deals with the state-of-the-art of current …
The diversity and function of sourdough starter microbiomes
Humans have relied on sourdough starter microbial communities to make leavened bread
for thousands of years, but only a small fraction of global sourdough biodiversity has been …
for thousands of years, but only a small fraction of global sourdough biodiversity has been …
[HTML][HTML] Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms
G Caggianiello, M Kleerebezem, G Spano - Applied microbiology and …, 2016 - Springer
A wide range of lactic acid bacteria (LAB) is able to produce capsular or extracellular
polysaccharides, with various chemical compositions and properties. Polysaccharides …
polysaccharides, with various chemical compositions and properties. Polysaccharides …
[HTML][HTML] Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides
Exopolysaccharides (EPS)-producing lactic acid bacteria (LAB) are industrially important
microorganisms in the development of functional food products and are used as starter …
microorganisms in the development of functional food products and are used as starter …
Postbiotics and their health modulatory biomolecules
E Scott, K De Paepe, T Van de Wiele - Biomolecules, 2022 - mdpi.com
Postbiotics are a new category of biotics that have the potential to confer health benefits but,
unlike probiotics, do not require living cells to induce health effects and thus are not subject …
unlike probiotics, do not require living cells to induce health effects and thus are not subject …
Innovative approaches towards improved gluten-free bread properties
D Bender, R Schönlechner - Journal of Cereal Science, 2020 - Elsevier
Up to now, most of the research available to improve gluten-free (GF) bread is based on
substituting or imitating the gluten network. Slightly less attention is given to technological …
substituting or imitating the gluten network. Slightly less attention is given to technological …
[HTML][HTML] Bread affects clinical parameters and induces gut microbiome-associated personal glycemic responses
Bread is consumed daily by billions of people, yet evidence regarding its clinical effects is
contradicting. Here, we performed a randomized crossover trial of two 1-week-long dietary …
contradicting. Here, we performed a randomized crossover trial of two 1-week-long dietary …
Lactic acid bacteria exopolysaccharides in foods and beverages: Isolation, properties, characterization, and health benefits
Exopolysaccharides produced by lactic acid bacteria are a diverse group of polysaccharides
produced by many species. They vary widely in their molecular, compositional, and …
produced by many species. They vary widely in their molecular, compositional, and …
Wheat bread fortification by grape pomace powder: Nutritional, technological, antioxidant, and sensory properties
Grape pomace powder (GPP), a by-product from the winemaking process, was used to
substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological …
substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological …