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Safety for celiac patients of baked goods made of wheat flour hydrolyzed during food processing
(2011)Background & Aims Celiac disease (CD) is characterized by an inflammatory response to wheat gluten, rye, and barley proteins. Fermentation of wheat flour with sourdough lactobacilli and fungal proteases decreases the ... -
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies.
(2011)Weissella cibaria, Lactobacillus plantarum, Lactobacillus sp. and Lactobacillus pentosus were variously identified from blackberries, prunes, kiwifruits, papaya and fennels by partial 16S rRNA gene sequence. Representative ... -
Scouting the application of sourdough to frozen dough bread technology
(2011)The use of sourdough, even in combination with cryoprotectant (skim milk, sucrose and trehalose), conventional additives (guar gum, diacetyl tartaric acid esters of monoglycerides, ascorbic acid), honey or fructose and ... -
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization
(2011)Background: Epidemiology of celiac disease (CD) is increasing. CD mainly presents in early childhood with small intestinal villous atrophy and signs of malabsorption. Compared to healthy individuals, CD patients seemed ... -
Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli
(2011)Selected Lactobacillus paracasei FC2-5, Lactobacillus casei LC01 and Lactobacillus curvatus 2770 were used for cheese making as adjunct cultures (AC) or attenuated adjunct cultures (AAC). AAC were obtained by sonication ... -
Proteomics of the bacterial cross-talk by quorum sensing
(2011)Words such as language and behavior are frequently used to depict “quorum sensing” (QS) in the literature. Simplifying the concept, language and cross-talk between bacteria, and between bacteria and animal or plants hosts ...
