Background Sourdough is one of the oldest examples of natural starters, mostly used for
making fermented baked goods as an alternative to baker's yeast and chemical leavening …

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 …

Brewers' spent grain (BSG) is the major by-product of the brewing industry which remain
largely unutilized despite its nutritional quality. In this study, the effects of fermentation on …

Toxic ingredients in food can lead to serious food-related diseases. Such compounds are
bacterial toxins (Shiga-toxin, listeriolysin, Botulinum toxin), mycotoxins (aflatoxin, ochratoxin …

Hemp is a valuable crop with a wide range of use, from applications in foods and textiles to
pharmaceuticals. Over recent years, the use of hemp as food and food ingredients has …

In recent years, recommendations on whole grains consumption have been added to the
overall dietary guidelines of many countries around the world. Despite the many benefits on …

Background Investigating the correlation between sourdough (SD) as an ancient
fermentation technology and high-throughput meta-omics strategies like foodOmics is …

The purpose of this study was to evaluate the potential use of Lactobacillus sanfranciscensis
for fermentation of chia, quinoa, and hemp flour for the production of gluten-free bread. The …

The nutritional quality of gluten-free (GF) products is usually improved by using flours
derived from alternative grains (eg, pseudocereals and legumes), additives and …

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 …