Harnessing microbes for sustainable development: Food fermentation as a tool for improving the nutritional quality of alternative protein sources
A Kårlund, C Gómez-Gallego, J Korhonen… - Nutrients, 2020 - mdpi.com
In order to support the multiple levels of sustainable development, the nutritional quality of
plant-based protein sources needs to be improved by food technological means. Microbial …
plant-based protein sources needs to be improved by food technological means. Microbial …
Sourdough technology as a tool for the development of healthier grain-based products: An update
There has been growing demand by consumers for grain-based products with well-
balanced nutritional profiles and health-promoting properties. The components of the flours …
balanced nutritional profiles and health-promoting properties. The components of the flours …
Apple pomace as a sustainable substrate in sourdough fermentation
Innovations range from food production, land use, and emissions all the way to improved
diets and waste management. Global apple production has amounted to over 87 million …
diets and waste management. Global apple production has amounted to over 87 million …
Sourdough fermented breads are more digestible than those started with baker's yeast alone: an in vivo challenge dissecting distinct gastrointestinal responses
As a staple food, bread digestibility deserves a marked nutritional interest. Combining wide-
spectrum characterization of breads, in vitro nutritional indices, and in vivo postprandial …
spectrum characterization of breads, in vitro nutritional indices, and in vivo postprandial …
Nutritional and functional advantages of the use of fermented black chickpea flour for semolina-pasta fortification
Pasta represents a dominant portion of the diet worldwide and its functionalization with high
nutritional value ingredients, such as legumes, is the most ideal solution to shape …
nutritional value ingredients, such as legumes, is the most ideal solution to shape …
Bioprocessed brewers' spent grain improves nutritional and antioxidant properties of pasta
Brewers' spent grain (BSG), the by-product of brewing, was subjected to a xylanase
treatment followed by fermentation with Lactiplantibacillus plantarum PU1. Bioprocessed …
treatment followed by fermentation with Lactiplantibacillus plantarum PU1. Bioprocessed …
Effect of legume addition on the physiochemical and sensorial attributes of sorghum-based sourdough bread
There is an increasing consumer's demand for functional gluten-free foods since products
derived from gluten are involved in celiac disease in genetically susceptible persons …
derived from gluten are involved in celiac disease in genetically susceptible persons …
Quinoa pasta fermented with lactic acid bacteria prevents nutritional deficiencies in mice
SL Carrizo, AM de LeBlanc, JG LeBlanc… - Food Research …, 2020 - Elsevier
In recent years, quinoa (Chenopodium quinoa Willd), an ancestral crop of the Andean
region of South America, has gained worldwide attention due to its high nutritional value …
region of South America, has gained worldwide attention due to its high nutritional value …
Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds
Lactobacillus plantarum ATCC 8014 was used to ferment quinoa flour, in order to evaluate
its influence on the nutritional and rheological characteristics of both the sourdough and …
its influence on the nutritional and rheological characteristics of both the sourdough and …
Phenolic compounds and bioaccessibility thereof in functional pasta
V Melini, F Melini, R Acquistucci - Antioxidants, 2020 - mdpi.com
Consumption of food products rich in phenolic compounds has been associated to reduced
risk of chronic disease onset. Daily consumed cereal-based products, such as bread and …
risk of chronic disease onset. Daily consumed cereal-based products, such as bread and …