Postbiotics as the new frontier in food and pharmaceutical research

S Sabahi, A Homayouni Rad… - Critical reviews in …, 2023 - Taylor & Francis
Food is the essential need of human life and has nutrients that support growth and health.
Gastrointestinal tract microbiota involves valuable microorganisms that develop therapeutic …

Advances on the valorisation and functionalization of by-products and wastes from cereal-based processing industry

A Skendi, KG Zinoviadou, M Papageorgiou, JM Rocha - Foods, 2020 - mdpi.com
Cereals have been one of the major food resources for human diets and animal feed for
thousands of years, and a large quantity of by-products is generated throughout the entire …

Antimicrobial impacts of microbial metabolites on the preservation of fish and fishery products: A review with current knowledge

NB Rathod, NP Nirmal, A Pagarkar, F Özogul… - Microorganisms, 2022 - mdpi.com
Microbial metabolites have proven effects to inhibit food spoilage microbiota, without any
development of antimicrobial resistance. This review provides a recent literature update on …

How to deliver sourdough with appropriate characteristics for the bakery industry? The answer may be provided by microbiota

TTM Lima, B de Oliveira Hosken, JDD Lindner… - Food Bioscience, 2023 - Elsevier
Sourdough production and consumption have significantly increased in recent years due to
factors such as extended shelf life, nutritional benefits, particular flavour and the absence of …

[HTML][HTML] On the valorization of lactose and its derivatives from cheese whey as a dairy industry by-product: an overview

JM Rocha, A Guerra - European Food Research and Technology, 2020 - Springer
The resulting whey from cheese manufacture consists mainly of water and lactose, a sugar
with little sweetening and fermentable power and low commercial value. Aiming at valorizing …

Bioconversion of milk permeate with selected lactic acid bacteria strains and apple by-products into beverages with antimicrobial properties and enriched with …

E Zokaityte, D Cernauskas, D Klupsaite, V Lele… - Microorganisms, 2020 - mdpi.com
The present research study aims to prepare prototypes of beverages from milk permeate
(MP) using fermentation with 10 different strains of lactic acid bacteria (LAB) showing …

Lactic acid bacteria isolated from fermented doughs in Spain produce dextrans and riboflavin

MG Llamas-Arriba, AM Hernández-Alcántara… - Foods, 2021 - mdpi.com
Many lactic acid bacteria (LAB) produce metabolites with applications in the food industry,
such as dextran-type exopolysaccharides (EPS) and riboflavin (vitamin B2). Here, 72 …

Potential food applications and biological activities of fermented quinoa: a review

AM Abdelshafy, AK Rashwan, AI Osman - Trends in Food Science & …, 2024 - Elsevier
Background Fermented cereal or pseudocereal foods may be produced as a good
alternative to avoid the drawbacks of dairy products. Quinoa (Chenopodium quinoa) seeds …

Effects of teff-based sourdoughs on dough rheology and gluten-free bread quality

R Chochkov, D Savova-Stoyanova, M Papageorgiou… - Foods, 2022 - mdpi.com
Production of gluten-free bread (GFB) with good quality characteristics represents a
technological challenge. Our study aimed to obtain nongluten bread from cereals and …

Statistical approach to potentially enhance the postbiotication of gluten-free sourdough

B Păcularu-Burada, M Turturică, JM Rocha… - Applied Sciences, 2021 - mdpi.com
Featured Application This optimized gluten-free sourdough is suitable for utilization as a
functional ingredient in gluten-free bakery recipes. The sourdough's production following a …