Traditional and Next Generation Fermented Foods
More information on this will be added later as available.
Project output
- Unraveling the functional potential of microbial resources and pulse-based matrices for sourdough breadmaking
- Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibility
- Coculture fermentation processes in wheat sourdough simulation media with Companilactobacillus crustorum LMG 23699 and Wickerhamomyces anomalus IMDO 010110 reflect their competitiveness and desirable traits for sourdough and sourdough bread production
- Wheat Sourdough Breadmaking: A Scoping Review
- Rhizopus spp. and the Evolution of Tempeh from Tradition to Modern Uses Effect of soaking with Lactiplantibacillus plantarum LB-1 and heat treatment on the nutritional composition and microstructure of wholegrain oat (Avena sativa L.)
- Compositional and microstructural changes in faba bean (Vicia faba L.) during soaking and boiling
- Synergistic co-culture of Rhizopus oryzae and Rhodotorula babjevae transforms faba bean and oat into nutrient-rich tempeh-like foods
- Sensory and volatile compound profiles in tempeh-like products from faba bean and oats Optimizing Soaking and Boiling Time in the Development of Tempeh-like Products from Faba Bean (Vicia faba L.)