[HTML][HTML] Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods
Fungal spoilage is the main responsible for the short shelf-life of baked goods. Indeed, many
chemical preservatives (eg, calcium propionate and ethanol) are often included in their …
chemical preservatives (eg, calcium propionate and ethanol) are often included in their …
Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins
Celiac disease–a prevalent food intolerance–requires strict adherence to a lifelong gluten-
free (GF) diet as the only effective treatment. However, GF products often lack soluble fibre …
free (GF) diet as the only effective treatment. However, GF products often lack soluble fibre …
Use of vine-shoots stilbene extract to the reduction of SO2 in red and rosé Italian wine: Effect on phenolic, volatile, and sensory profiles
Sulfur dioxide (SO 2) is one of the most used additives in wine industry for its antioxidant and
antimicrobial activity. However, due to health concerns, consumers' demand of wines with …
antimicrobial activity. However, due to health concerns, consumers' demand of wines with …
[HTML][HTML] Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine
Ageing wine in barrels is an historical practice used to improve the aromatic complexity of
wine, but due to the high cost and the long ageing period, alternative approaches have been …
wine, but due to the high cost and the long ageing period, alternative approaches have been …
[HTML][HTML] Fermented Foods and Food Microorganisms: Antioxidant Benefits and Biotechnological Advancements
MJ Seo - Antioxidants, 2024 - mdpi.com
Fermented foods have been a part of human civilization since ancient times, offering
enhanced flavors, extended shelf-life, and improved nutritional value through the action of …
enhanced flavors, extended shelf-life, and improved nutritional value through the action of …
Revalorization of agave bagasse in the obtention of type II sourdough inoculated with Lactococcus lactis NRRL B-50307
PI Bautista-Espinoza, R Reynoso-Camacho… - Food Bioscience, 2024 - Elsevier
Sourdough is an ancient culture comprising flour and water, and fermented to allow
leavening capacity from wild yeasts, producing bread that is preferred by the consumers …
leavening capacity from wild yeasts, producing bread that is preferred by the consumers …
[HTML][HTML] Modelling the three-stage activation process of composite sourdough starters developed using pumpkin and mung bean flours
Sourdough greatly enhanced competitiveness and qualities of bakery products, particularly
their texture that is manipulated by leavening. The potential of non-cereal involvement to …
their texture that is manipulated by leavening. The potential of non-cereal involvement to …
Grape Pomace Valorisation: Nutritional Properties and Sustainable Applications in Agriculture and Food Technology
The wine industry generates a significant amount of waste, producing over 14 million tons of
by-products from wineries in Europe alone. The resulting waste has an acidic composition …
by-products from wineries in Europe alone. The resulting waste has an acidic composition …
Functional Plant Substrates in Sourdough Fermentation: Hops, Kombucha, and Grape Pomace
ML MAINO, A Romina, CC MUREȘAN - Hop and Medicinal Plants, 2024 - keyboardedn.ro
Sourdough fermentation represents a cornerstone of traditional and modern baking, offering
enhanced flavour, texture, and nutritional benefits. With the increasing demand for …
enhanced flavour, texture, and nutritional benefits. With the increasing demand for …