1,721,114 research outputs found
Presumptive safety for coeliac patients of wheat-baked goods rendered gluten-free during sourdough fermentation
No full textEditorial: Ad-Hoc Selection of Lactic Acid Bacteria for Non-conventional Food Matrices Fermentations: Agri-Food Perspectives
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Milk alternatives and non-dairy fermented products. Trends and challenges
Full text linkThe growing prevalence of allergenicity towards cow’s milk, lactose intolerance, and hypercholesterolemia, as well as the trend of plant-based diets (vegetarian and vegan), is pushing the food industry and the global market towards the design, supply and production of novel plant-based milk alternatives. Today, milk alternatives are commercially obtained from a variety of plant-derived ingredients, such as cereals, legumes, pseudo-cereals, nuts, and fruits. In particular, plant-based beverages and yogurt-like products obtained with oat, rice, quinoa, soy, almond, coconut, hazelnut, sesame, and hemp, are the most commonly consumed.
Depending on the raw materials and technology employed in the production processes, large nutritional composition variability, and significant differences from milk counterparts in terms of technological and sensory features have been reported
Editorial: microbial fermentation for improved sensory properties and functionality of sustainable foods
Full text linkGrowing awareness of the health and climate crises has led consumers to reduce meat and alcohol consumption, and government organizations to act on it, driving academic and industry research toward plant-based foods. One of the major challenges in transitioning from animal- to plant-based diets is to replicate the unique sensory characteristics of animal-based foods. Therefore, there is a need for innovation in flavor, texture, and trigeminal sensations to meet the expectations of the growing consumer groups. In this framework, the main objective of this Research Topic was to explore our current understanding of flavor and functionally active microbes in the production of novel foods, with a focus on microbial secondary metabolites
Pane gluten-free da semola di grano duro: caratterizzazione integrata e confronto con pani senza glutine commerciali - Parte II, risultati e conclusioni
No full textFungal inhibitory activity of vegetable matrices and selected starters during storage of wheat breads
No full textThe use of faba bean flour to improve the nutritional and functional features of cereal-based foods: perspectives and future strategies
No full textFaba beans play an important role in the agriculture and diet of many developing countries and are a major source of protein, dietary fiber (DF), and other compounds beneficial for health. However, its role in the human diet is limited by the presence of antinutritional factors (ANFs) that interfere with nutrient absorption and sometimes cause pathologic conditions. Several processes, such as dehulling, boiling, autoclaving, enzymatic treatment, germination and fermentation, have been studied to determine their role in reducing these compounds. Faba beans, raw or processed, were used in the formulation of cereal-based foods to produce bread, pasta, and gluten-free (GF) products. In combination with other cereals, faba beans have brought about an increase in the quantity and quality of proteins, improving the nutritional and technological features of fortified food. Increased consumer awareness of the potential health benefits deriving from faba bean-enriched foods could promote their use as a replacement for animal protein in the diet
Design of a “clean-label” gluten-free bread to meet consumers demand
Full text linkThe market of gluten-free (GF) products has been steadily increasing in last few years. Due to the technological importance of gluten, the GF food production is still a challenge for the industry. Indeed, large quantities of fat, sugars, structuring agents, and flavor enhancers are added to GF formulations to make textural and sensorial characteristics comparable to conventional products, leading to nutritional and caloric intake imbalances. The formulation of the novel “clean-label” GF bread included a commonly used mixture of maize and rice flour (ratio 1:1) fortified with selected protein-rich flours. Naturally hydrocolloids-containing flours (psyllium, flaxseed, chia) were included in the bread formulation as structuring agents. A type-II sourdough was obtained by using a selected Weissella cibaria P9 and a GF sucrose-containing flour as substrate for fermentation to promote the exo-polysaccharides synthesis by the starter lactic acid bacterium. A two-step protocol for breadmaking was set-up: first, the GF sourdough was fermented (24 h at 30 °C); then, it was mixed with the other ingredients (30% of the final dough) and leavened with baker’s yeast before baking. Overall, the novel GF bread was characterized by good textural properties, high protein content (8.9% of dry matter) and in vitro protein digestibility (76.9%), low sugar (1.0% of dry matter) and fat (3.1% of dry matter) content, and an in vitro predicted glycemic index of 85
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