[HTML][HTML] Thirty years of knowledge on sourdough fermentation: A systematic review
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 …
making fermented baked goods as an alternative to baker's yeast and chemical leavening …
Health-promoting components in fermented foods: An up-to-date systematic review
Fermented foods have long been produced according to knowledge passed down from
generation to generation and with no understanding of the potential role of the …
generation to generation and with no understanding of the potential role of the …
Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients
L De Vuyst, A Comasio… - Critical reviews in food …, 2023 - Taylor & Francis
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 …
manufacturing of baked goods. This review deals with the state-of-the-art of current …
Plant-based alternatives to yogurt: State-of-the-art and perspectives of new biotechnological challenges
Due to the increasing demand for milk alternatives, related to both health and ethical needs,
plant-based yogurt-like products have been widely explored in recent years. With the main …
plant-based yogurt-like products have been widely explored in recent years. With the main …
Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review
S Ma, Z Wang, X Guo, F Wang, J Huang, B Sun… - Food Chemistry, 2021 - Elsevier
Increasing the intake of whole-wheat flour (WWF) products is one of the methods to promote
health. Sourdough fermentation is increasingly being used in improving the quality of WWF …
health. Sourdough fermentation is increasingly being used in improving the quality of WWF …
African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling
Traditional fermented foods are of major importance with respect to the socio-economic
growth, food security, nutrition, and health of African consumers. In several African countries …
growth, food security, nutrition, and health of African consumers. In several African countries …
Effect of lactic acid fermentation on legume protein properties, a review
Legume proteins have a promising future in the food industry due to their nutritional,
environmental, and economic benefits. However, their application is still limited due to the …
environmental, and economic benefits. However, their application is still limited due to the …
Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products
The existing health concerns for chemical additives entail natural preservation methods of
food. The diversity of lactic acid bacteria (LAB) which can release a large panel of …
food. The diversity of lactic acid bacteria (LAB) which can release a large panel of …
Understanding whole‐wheat flour and its effect in breads: A review
M Gómez, LC Gutkoski… - … Reviews in Food …, 2020 - Wiley Online Library
Although the consumption of whole grains, including bread made with whole‐wheat flour, is
promoted for health benefits and reduced risk for disease and mortality, consumer …
promoted for health benefits and reduced risk for disease and mortality, consumer …
Protein sources alternative to meat: state of the art and involvement of fermentation
Meat represents an important protein source, even in developing countries, but its
production is scarcely sustainable, and its excessive consumption poses health issues. An …
production is scarcely sustainable, and its excessive consumption poses health issues. An …