Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods
Author:
Affiliation:
1. Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via G. Amendola 122/O, 70126 Bari, Italy
2. Department of Environmental Biology, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
Abstract
Publisher
MDPI AG
Link
https://www.mdpi.com/2304-8158/13/1/155/pdf
Reference13 articles.
1. WHO World Health Organization (2023, October 30). Healthy Diet. Fact Sheet N°394. Available online: http://www.who.int/mediacentre/factsheets/fs394/en/.
2. Perri, G., Rizzello, C.G., Ampollini, M., Celano, G., Coda, R., Gobbetti, M., De Angelis, M., and Calasso, M. (2021). Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties. Foods, 10.
3. De Bellis, P., Ferrara, M., Bavaro, A.R., Linsalata, V., Di Biase, M., Musio, B., Gallo, V., Mulè, G., and Valerio, F. (2022). Characterization of Dextran Produced by the Food-Related Strain Weissella cibaria C43-11 and of the Relevant Dextransucrase Gene. Foods, 11.
4. Weissella cibaria short-fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation;Bavaro;Int. J. Food Sci. Technol.,2021
5. Supasil, R., Suttisansanee, U., Santivarangkna, C., Tangsuphoom, N., Khemthong, C., Chupeerach, C., and On-nom, N. (2022). Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of Lactiplantibacillus plantarum and Saccharomyces cerevisiae. Foods, 11.
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