The 7th International Symposium on Sourdough – “Sourdough for health”
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Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation Nionelli L; Pontonio E; Gobbetti M; Rizzello CG (2018)Aiming at meeting the consumers’ demand in terms of bio-preservation, the potential of the combination of the lactic acid bacteria fermentation and the addition of hop extract as natural preservative in breadmaking, was ...
Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ Rizzello CG; Mueller T; Coda R; Reipsch F; Nionelli L; Curiel JA; Gobbetti M (2013)Background: In the last decade, several studies described the promising cytotoxic activity of fermented wheat germ towards cancer cell lines and during in vivo clinical trials. Recent data suggested that the antiproliferative, ...
Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads Pontonio E; Di Cagno R; Mahony J; Lanera A; De Angelis M; van Sinderen D; Gobbetti M (2017)No national legislation anywhere in the world regulates and protects traditional/typical sourdough breads. Sourdough fermentation is firmly associated with a century-old tradition, and with sensory and nutritional quality ...