Plant-based food products are generating a growing interest as part of the ongoing transition
to a primarily plant-based diet, which makes demands to the quality, functionality, and health …

The current production levels of the major staple food crops are not sufficient to fulfill the
projected global food requirements, with more than 75% of total grain production being …

In the era of fighting wastes and paying close attention to sustainability and new protein
sources, legumes, pseudo-cereals and milling by-products deserve all the efforts for …

Sourdough fermentation is an ancient technique to ferment cereal flour that improves bread
quality, bringing nutritional and health benefits. The fermented dough has a complex …

Gluten-free (GF) breads often lack proteins, minerals and fibres and have an imbalanced
energy value, as they are primarily based on flour or starch. To nutritionally fortify GF bread …

Gluten-free (GF) bread based on starch has low sensory quality and stales faster than
conventional wheat bread. At the same time, it is characterized by low nutritional value …

In this study, tartary buckwheat combined with compound strains was fermented to make
sourdough and applied to improve frozen dough. The results showed that the compound …

The principal aim of this research was to use Yarrowia lipolytica RO25 to obtain a cricket
powder-based hydrolysate to produce sourdough for bread production. RO25 hydrolysed …

In clementine, failure of fertilization can result in parthenocarpic fruit development, which has
several advantages, such as seedless fruit, longer shelf-life, and greater consumer appeal …

The purpose of this research was to evaluate the potential of a sourdough containing cricket
powder hydrolysate by the RO25 Yarrowia lipolytica strain to produce an innovative bakery …