In recent years, an unstoppable trend toward minimally processed foods has increased the
popularity of fermented foods as a beneficial nutritional and functional strategy. Within food …

Over the past decade, colorectal cancer has reported a higher incidence in younger adults
and a lower mortality rate. Recently, the influence of the intestinal flora in the initiation …

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

Bread as a staple food has been predominantly prepared from refined wheat flour. The
world's demand for food is rising with increased bread consumption in developing countries …

Background Food systems worldwide have become industrialized over the past century with
impacts on diets, nutrition and health. The trade-offs between affordability and higher-quality …

During the last decade, scientific interest in and consumer attention to sourdough
fermentation in bread making has increased. On the one hand, this technology may …

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 …

Brewers' spent grain or BSG is a fiber and protein rich food-grade side stream that has
remained underutilized due to its poor technological and sensory characteristics. In this …

Leavened bread can be made with different wheat varieties and leavening agents. Several
studies have now demonstrated that each of these factors can play a role in bread quality …

Asparagine (Asn) and enzymes that catalyze the metabolism of Asn have been linked to the
regulation and propagation of colorectal cancer (CRC). Increased Asn and asparagine …