1,721,119 research outputs found
Le sfide tecnologiche e le strategie per sviluppare alimenti da cereali low-protein/protein free per dietoterapie specifiche
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Potential of sourdough lactobacilli to produce hydroxy fatty acid with antifungal activity
No full textLactic acid bacteria producing anti-fungal compounds: from plant protection to cereal product
No full textFungal food spoilage plays a pivotal role in the deterioration of food and feed systems
and some of them are also able to produce toxic compounds for humans and animals.
The mycotoxins produced by fungi can cause serious health hazards, including
cancerogenic, immunotoxic, teratogenic, neurotoxic, nephrotoxic and hepatotoxic effects
and Kashin-Beck disease. In addition to this, fungal spoilage/pathogens are causing
losses of marketable quality and hygiene of foodstuffs, resulting in major economic
problem throughout the world. Nowadays, food spoilage can be prevented using
physical and chemical methods, but no efficient strategy has been proposed so far to
reduce the microbial growth ensuring public health. Therefore, lactic acid bacteria (LAB)
can play an important role as natural preservatives. The protection of food products
using LAB is mainly due to the production of antifungal compounds such as carboxylic
acids, fatty acids, ethanol, carbon dioxide, hydrogen peroxide and bacteriocins. In
addition to this, LAB can also positively contribute to the flavour, texture and nutritional
value of food products. This presentation focuses on the use of LAB for food
preservation given their extensive industrial application in a wide range of foods and
feeds
The use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread
No full textThe incidences of celiac disease (CD) or other allergic reactions / intolerances to gluten
are increasing largely due to improved diagnostic procedures and changes in eating
habits. CD is a permanent autoimmune enteropathy, triggered in genetically susceptible
individuals by ingesting gluten from wheat, rye, barley, and other closely related cereal
grains. Currently, the estimated prevalence of CD is around 1 % of the population in the
western world and medical nutritional therapy (MNT) is the only accepted treatment for
CD. To date, the replacement of gluten in bread presents a significant technological
challenge for the cereal scientist due to the low baking performance of gluten free
products (GF).
The increasing demand by the consumer for high quality GF bread, clean labels and
natural products is rising. Microbial fermentation by means of lactic acid bacteria and
yeast is one of the most ecological/economical methods of producing and preserving
food. Sourdough has been used since ancient times for the production of rye and wheat
bread, its universal usage can be attributed to the improved quality, nutritional properties
and shelf life of sourdough based breads.Consequently, the exploitation of sourdough
for the production of GF breads appears tempting. This presentation will highlight how
sourdough lactic acid bacteria can be an efficient cell factory for delivering functional
biomolecules and food ingredients to enhance the quality of GF brea
Cereal grains for the food and beverage industries
No full texta comprehensive overview of all of the important cereal and pseudo-cereal species
- chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth
- reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains
- an invaluable reference for ingredient manufacturers, food technologists and nutritionalists in the food and beverage industry working with cereal products
Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.
The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.
Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals
Lactic acid bacteria producing anti-fungal compounds: from plant protection to cereal products
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Mold spoilage of bread and its biopreservation. A review of current strategies for bread shelf life extension
No full textMicrobial spoilage of bread and the consequent waste problem causes large economic losses for both the bakery industry and the consumer. Furthermore the presence of mycotoxins due to fungal contamination in cereals and cereal products remains a significant issue. The use of conventional chemical preservatives has several drawbacks, necessitating the development of clean-label alternatives.In this review, we describe current research aiming to extend the shelf life of bread through the use of more consumer friendly and ecologically sustainable preservation techniques as alternatives to chemical additives. Studies on the in situ-production/-expression of antifungal compounds are presented, with special attention given to recent developments over the past decade. Sourdough fermented with antifungal strains of lactic acid bacteria (LAB) is an area of increasing focus and serves as a high-potential biological ingredient to produce gluten-containing and gluten-free breads with improved nutritional value, quality and safety due to shelf-life extension, and is in-line with consumer's demands for more products containing less additives. Other alternative biopreservation techniques include the utilization of antifungal peptides, ethanol and plant extracts. These can be added to bread formulations or incorporated in antimicrobial films for active packaging (AP) of bread. This review outlines recent progress that has been made in the area of bread biopreservation and future perspectives in this important area
Sourdough fermentation for gluten-free bread production. Egmond aan Zee, The Netherlands
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