Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry

Autor: Michela Verni, Andrea Minisci, Sonia Convertino, Luana Nionelli, Carlo G. Rizzello

Publikováno v: Frontiers in Microbiology, Vol 11 (2020)

The amount of bread wasted daily worldwide, throughout its entire lifecycle, from production to distribution, is estimated to be hundreds of tons, therefore representing both economic and environmental issues. This work aimed at the valorization of w

Externí odkaz: https://doaj.org/article/7598fd1ab0b3414bbc23b6f50a6693e1

New Insights into the Oenological Significance of Candida zemplinina: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines

Autor: Pasquale Russo, Maria Tufariello, Raffaela Renna, Mariana Tristezza, Marco Taurino, Lorenzo Palombi, Vittorio Capozzi, Carlo G. Rizzello, Francesco Grieco

Publikováno v: Microorganisms, Vol 8, Iss 5, p 628 (2020)

In this investigation, we explored the oenological significance of Candida zemplinina (syn. Starmerella bacillaris) isolates from Apulian grape musts. Moreover, we provide the first evidence of the impact of different C. zemplinina strains on the win

Externí odkaz: https://doaj.org/article/c885953a21764c35ad78dd29be06fea6

Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads

Autor: Nesli Sozer, Leena Melama, Selim Silbir, Carlo G. Rizzello, Laura Flander, Kaisa Poutanen

Publikováno v: Foods, Vol 8, Iss 10, p 431 (2019)

Lactic acid fermentation could be used as a potential modification tool for faba bean flour to enable its incorporation in boosting the nutritional profile of gluten-free breads. Gluten-free breads made with fermented or unfermented faba bean flours

Externí odkaz: https://doaj.org/article/b70b3bd4fb0144d783ccc5201118364a

Legumes as food ingredient: characterization, processing, and applications

Autor: Clemente, Alfonso, Jiménez-López, José Carlos, Marín-Manzano, M.C., Hernandez-Hernandez, O., Díez-Municio, M., Delgado Andrade, Cristina, Moreno, F.J., Lima Cabello, Elena, Alché Ramírez, Juan de Dios, Matsuo, A., Matsushita, K., Fukuzumi, A., Tokumasu, N., Yano, E., Zaima, N., Moriyama, T., Khazaei, H., Subedi, M., Nickerson, M., Martínez-Villaluenga, C., Frias, J., Vandenberg, A., Shelat, K.J., Adiamo, O.Q., Olarte Mantilla, S.M., Smyth, H.E., Tinggi, U., Hickey, S., Rühmann, B., Sieber, V., Sultanbawa, Y., El Youssef, C., Bonnarme, P., Fraud, S., Peron, A.C, Helinckand, S., Landaud, S., Khrisanapant, P., Kebede, B., Leong, S.Y., Oey, I., Ye-Na Kim, Muttakin, S., Jung, Y.-M., Heo, T.-Y., Lee,D.-U., Nesli Sozer, Melama, L., Silbir, S., Carlo G. Rizzello, Poutanen, K., Flander

Publikováno v: Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
Digital.CSIC. Repositorio Institucional del CSIC
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Editores: Jiménez-López, José Carlos (CSIC); Clemente, Alfonso (CSIC)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::2f404f437cefed0db038d28a756d9052
https://doi.org/10.3390/books978-3-0365-0615-9

VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue

Autor: Maria, De Angelis, Carlo G, Rizzello, Alessio, Fasano, Maria G, Clemente, Claudio, De Simone, Marco, Silano, Massimo, De Vincenzi, Ilario, Losito, Marco, Gobbetti

Publikováno v: Biochimica et biophysica acta. 1762(1)

The native structure and distribution of gliadin epitopes responsible for Celiac Sprue (CS) may be influenced by cereal food processing. This work was aimed at showing the capacity of probiotic VSL#3 to decrease the toxicity of wheat flour during lon

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::f4710f8dfbf8a7558ae610aebe2a2d5f
https://pubmed.ncbi.nlm.nih.gov/16311022