Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Emma Mani-López"'
Publikováno v:
Foods, Vol 13, Iss 15, p 2318 (2024)
The organic acids produced by lactic acid bacteria (LAB) during the fermentation of sourdoughs have the ability to reduce the growth of different molds. However, this ability depends on the LAB used. For this reason, in this study, the proportions of
Externí odkaz:
https://doaj.org/article/0acab358ba144f22a5fa4a5ae1adf8e5
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100330- (2023)
Probiotic foods are widely consumed due to their health benefits. Foods with high daily intake, such as cereal-based products, are good vehicles to supplement probiotics. Probiotic addition is challenging for cereal-based baked foods (CBBF) due to th
Externí odkaz:
https://doaj.org/article/6aa219298e85422cbe2f1418e5660989
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100319- (2023)
This study aims to evaluate the antifungal capacity and chemical properties of the aqueous extracts (AE) obtained from the fermentation with Lactobacillus acidophilus NRRL B-4495 or L. casei 21/1 of wheat flour (poolish-type sourdough). The antifunga
Externí odkaz:
https://doaj.org/article/3f2b5d1e10d74063a7e4a60c3b6f1e22
Publikováno v:
Fermentation, Vol 10, Iss 1, p 7 (2023)
Sourdough is a key component in traditional and artisanal bread making. It imparts unique flavors and textures to bread, which are highly sought after by consumers. The use of sourdoughs to prepare bakery products has been researched for more than 30
Externí odkaz:
https://doaj.org/article/e31add8e81594bf4a4bad6e03fe998a0
Autor:
Victor E. Vera-Santander, Ricardo H. Hernández-Figueroa, María T. Jiménez-Munguía, Emma Mani-López, Aurelio López-Malo
Publikováno v:
Molecules, Vol 28, Iss 3, p 1230 (2023)
Over the years, probiotics have been extensively studied within the medical, pharmaceutical, and food fields, as it has been revealed that these microorganisms can provide health benefits from their consumption. Bacterial probiotics comprise species
Externí odkaz:
https://doaj.org/article/d6eaafb4436c4a5b805425c08dd9cf9e
Publikováno v:
Antibiotics, Vol 11, Iss 12, p 1813 (2022)
This study aimed to evaluate the antifungal capacity of the aqueous extracts (AE) of poolish-type sourdoughs fermented with Lactiplantibacillus plantarum NRRL B-4496 on broth, agar, and bread. The aqueous extracts were obtained by centrifugation and
Externí odkaz:
https://doaj.org/article/3e058d29809a48bc9dbc469b9170d6dc
Publikováno v:
Journal of Functional Foods, Vol 38, Iss , Pp 447-453 (2017)
The aim of this work was to formulate flavoured alginate beads focussed on maximum viability of Lactobacillus fermentum and evaluate its viability in flavoured beads when added to a mango gelatine dessert during 28 days of storage at 5 °C. Flavoured
Externí odkaz:
https://doaj.org/article/2a83dfa963c148ec879fe0a0db9edcbf
Autor:
Oscar Antonio-Gutiérrez, Andrea Selene López-Díaz, Emma Mani-López, Enrique Palou, Aurelio López-Malo, Nelly Ramírez-Corona
Publikováno v:
J Food Sci Technol
This study evaluated the effectiveness of spraying juices, during shortwave ultraviolet irradiation (UVC) treatments as an alternative to promote more contact area, by means of ultrasonic atomization (UA) and pneumatic atomization (PA). Four juices w
Publikováno v:
Antibiotics; Volume 11; Issue 12; Pages: 1813
This study aimed to evaluate the antifungal capacity of the aqueous extracts (AE) of poolish-type sourdoughs fermented with Lactiplantibacillus plantarum NRRL B-4496 on broth, agar, and bread. The aqueous extracts were obtained by centrifugation and
Autor:
Ana Cecilia Lorenzo-Leal, Fatima Reyes-Jurado, Emma Mani-López, N. Soto-Reyes, M. Dávila-Rodríguez, María Teresa Jiménez-Munguía, Aurelio López-Malo
Publikováno v:
Food Reviews International. 39:2320-2351
For many years, cow’s milk has been considered as an essential food because of its nutritional value. However, the demand for plant-based milk alternatives (PBMAs) increased over recent years due t...