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Now showing items 11-20 of 22
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Assessment of comparative methods for storing type-I wheat sourdough
(2014)This study assessed the influence of refrigerated, frozen and dried storage on technological performances and bacterial diversity of three type-I sourdoughs periodically reactivated. Overall, the tested methods did not ... -
Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation
(2014)Cereal-based foods represent a very important source cif biological as well as of cultural diversity, as testified by the wide range of derived fermented products. A trend that is increasingly attracting bakery industries ... -
Salivary Microbiota and Metabolome Associated with Celiac Disease
(2014)This study aimed to investigate the salivary microbiota and metabolome of 13 children with celiac disease (CD) under a glutenfree diet (treated celiac disease [T-CD]). The same number of healthy children (HC) was used as ... -
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread
(2014)This study aimed at investigating the addition of legume (chickpea, lentil and bean) flours to wheat flour bread. Type I sourdough containing legumes or wheat-legume flours were prepared and propagated (back slopped) in ... -
Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria
(2014)Wheat flour, which was rendered gluten-free by sourdough lactic acid bacteria fermentation and fungal proteases, was used for manufacturing experimental gluten-free pasta (E-GFp), according to a traditional process with ... -
Quorum-Sensing Regulation of Constitutive Plantaricin by Lactobacillus plantarum Strains under a Model System for Vegetables and Fruits
(2014)This study aimed at investigating the regulatory system of bacteriocin synthesis by Lactobacillus plantarum strains in vegetables and fruits in a model system. Sterile and neutralized cell-free supernatant (CFS) from L. ... -
Lactobacillus rossiae, a Vitamin B-12 Producer, Represents a Metabolically Versatile Species within the Genus Lactobacillus
(2014)Lactobacillus rossiae is an obligately hetero-fermentative lactic acid bacterium, which can be isolated from a broad range of environments including sourdoughs, vegetables, fermented meat and flour, as well as the ... -
What Would You Like to Eat, Mr CKD Microbiota? A Mediterranean Diet, please!
(2014)In this review we elucidate the role of gut microbiota as the plausible missing link between food and health, focusing on chronic kidney disease (CKD). Microbiota, the microbial community harboured in the large intestine, ... -
Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten
(2014)This study was aimed at combining the highest degradation of gluten during wheat flour fermentation with good structural and sensory features of the related bread. As estimated by R5-ELISA, the degree of degradation of ... -
Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese
(2014)Low-fat Caciotta-type cheeses were manufactured with partially skim milk (fat content of similar to 0.3%) alone (LFC); with the supplementation of 0.5% (wt/vol) microparticulated whey protein concentrate (MWPC) (LFC-MWPC); ...
