Suchergebnisse - "Bread"

Dietary intervention with sourdough and high-fiber breads enhances metabolic and microbial homeostasis in mice.

Autoren: Kim YT Kwak JE Kwon JG et al.

Quelle: Food research international (Ottawa, Ont.) [Food Res Int] 2025 Dec; Vol. 221 (Pt 3), pp. 117433. Date of Electronic Publication: 2025 Sep 01.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

MeSH-Schlagworte: Bread*/microbiology , Bread*/analysis , Gastrointestinal Microbiome*/physiology , Dietary Fiber*/administration & dosage , Homeostasis*, Animals ; Mice ; Fermentation ; Male ; Mice, Inbred C57BL ; Cytokines/metabolism ; Blood Glucose/metabolism ; Colon/metabolism ; Colon/microbiology

Fruity sourdough and yeast-leavened breads produced with Companilactobacillus crustorum and Wickerhamomyces anomalus.

Autoren: Pradal I De Vuyst L

Quelle: Food research international (Ottawa, Ont.) [Food Res Int] 2025 Dec; Vol. 221 (Pt 3), pp. 117407. Date of Electronic Publication: 2025 Aug 28.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

MeSH-Schlagworte: Bread*/microbiology , Bread*/analysis , Saccharomycetales*/metabolism , Food Microbiology*/methods, Fermentation ; Triticum/microbiology ; Taste ; Volatile Organic Compounds/analysis ; Lactic Acid/analysis ; Amino Acids/analysis

SCR Organism: Wickerhamomyces anomalus

Enhancement of wheat bread quality using xylanase cellulase from gamma radiated Trichoderma afroharzianum mutant.

Autoren: Askari H Soleimanian-Zad S Kadivar M et al.

Quelle: Scientific reports [Sci Rep] 2025 Dec 02; Vol. 15 (1), pp. 43001. Date of Electronic Publication: 2025 Dec 02.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Nature Publishing Group Country of Publication: England NLM ID: 101563288 Publication Model: Electronic Cited Medium: Internet ISSN: 2045-2322 (Electronic) Linking ISSN: 20452322 NLM ISO Abbreviation: Sci Rep Subsets: MEDLINE

MeSH-Schlagworte: Bread*/analysis , Bread*/microbiology , Triticum*/chemistry , Endo-1,4-beta Xylanases*/metabolism , Trichoderma*/enzymology , Trichoderma*/genetics , Trichoderma*/radiation effects , Cellulase*/metabolism, Gamma Rays ; Mutation ; Xylans/metabolism ; Fermentation ; Flour ; Hydrogen-Ion Concentration

Sucrose-induced structural modification of in situ exopolysaccharides: Effects on rheological and baking properties of gluten-free sourdough.

Autoren: Woo SH Sung JM Park J et al.

Quelle: Food research international (Ottawa, Ont.) [Food Res Int] 2025 Dec; Vol. 221 (Pt 4), pp. 117523. Date of Electronic Publication: 2025 Sep 16.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

MeSH-Schlagworte: Bread*/analysis , Bread*/microbiology , Sucrose*/chemistry , Sucrose*/metabolism , Polysaccharides, Bacterial*/chemistry , Cooking*, Rheology ; Fermentation ; Glutens ; Triticum ; Diet, Gluten-Free ; Viscosity ; Spectroscopy, Fourier Transform Infrared ; Food Microbiology ; Flour/analysis

Development of a novel NIR spectroscopy-based chemometric model for sourdough bread authentication.

Autoren: Lombardi G Conti FV Giustizieri C et al.

Quelle: Food chemistry [Food Chem] 2025 Nov 30; Vol. 493 (Pt 1), pp. 145758. Date of Electronic Publication: 2025 Jul 29.

Publikationsart: Journal Article; Evaluation Study

Info zur Zeitschrift: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

MeSH-Schlagworte: Bread*/analysis , Bread*/microbiology , Chemometrics*/methods , Food Contamination*/analysis, Spectroscopy, Near-Infrared/methods ; Fermentation ; Saccharomyces cerevisiae/metabolism ; Discriminant Analysis ; Triticum/microbiology ; Triticum/chemistry

Phosphate substitution degree-dependent modulation of stability and steamed bread quality in frozen dough: Insights from phosphorylated long-chain inulin.

Autoren: Yue C Peng H Zuo J et al.

Quelle: Food chemistry [Food Chem] 2025 Nov 30; Vol. 493 (Pt 2), pp. 145759. Date of Electronic Publication: 2025 Jul 31.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

MeSH-Schlagworte: Bread*/analysis , Bread*/microbiology , Inulin*/chemistry , Flour*/analysis , Flour*/microbiology, Freezing ; Phosphorylation ; Glutens/chemistry ; Triticum/chemistry ; Triticum/microbiology ; Fermentation ; Cooking ; Saccharomyces cerevisiae/metabolism ; Saccharomyces cerevisiae/growth & development

Food Reformulation in New Zealand: A Success Story of Reducing the Sodium Content in Bread from 2003 to 2023.

Autoren: Monro D Hu N McLean RM

Quelle: Nutrients [Nutrients] 2025 Nov 20; Vol. 17 (22). Date of Electronic Publication: 2025 Nov 20.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: MDPI Publishing Country of Publication: Switzerland NLM ID: 101521595 Publication Model: Electronic Cited Medium: Internet ISSN: 2072-6643 (Electronic) Linking ISSN: 20726643 NLM ISO Abbreviation: Nutrients Subsets: MEDLINE

MeSH-Schlagworte: Bread*/analysis , Bread*/economics , Sodium, Dietary*/analysis, New Zealand ; Humans

Effect of microbial succession on flavor perception during millet steamed bread dough fermentation: Insights from sight, taste and smell.

Autoren: Liu J Zhang S Zhao W et al.

Quelle: Food research international (Ottawa, Ont.) [Food Res Int] 2025 Nov; Vol. 220, pp. 117056. Date of Electronic Publication: 2025 Jul 28.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

MeSH-Schlagworte: Bread*/microbiology , Bread*/analysis , Fermentation* , Taste* , Food Microbiology* , Millets*/microbiology , Taste Perception*, Humans ; Volatile Organic Compounds/analysis ; Smell ; Odorants/analysis ; Adult ; Male ; Female ; Amino Acids/analysis ; Food Handling/methods ; Gas Chromatography-Mass Spectrometry

The thermotolerance of industrial yeast strains in a dough matrix determines their impact on the oven rise during bread baking.

Autoren: Vandenbosch S De Bondt Y Steensels J et al.

Quelle: Food chemistry [Food Chem] 2025 Nov 01; Vol. 491, pp. 145151. Date of Electronic Publication: 2025 Jun 16.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

MeSH-Schlagworte: Bread*/microbiology , Bread*/analysis , Saccharomyces cerevisiae*/metabolism , Saccharomyces cerevisiae*/chemistry , Saccharomyces cerevisiae*/growth & development , Thermotolerance*, Cooking ; Fermentation ; Hot Temperature

Microbiological and Mycotoxicological Quality of Stored Wheat, Wholemeal Flour and Bread: The Impact of Extreme Weather Events in Romania in the 2024 Summer.

Autoren: Gagiu V Cucu Chirtu EM Lazar Banuta EI et al.

Quelle: Toxins [Toxins (Basel)] 2025 Oct 11; Vol. 17 (10). Date of Electronic Publication: 2025 Oct 11.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: MDPI Country of Publication: Switzerland NLM ID: 101530765 Publication Model: Electronic Cited Medium: Internet ISSN: 2072-6651 (Electronic) Linking ISSN: 20726651 NLM ISO Abbreviation: Toxins (Basel) Subsets: MEDLINE

MeSH-Schlagworte: Triticum*/microbiology , Bread*/microbiology , Bread*/analysis , Flour*/microbiology , Flour*/analysis , Food Contamination*/analysis , Mycotoxins*/analysis , Food Microbiology* , Extreme Weather*, Romania ; Food Storage ; Seasons

Functionality of Intermediate Wheatgrass (Thinopyrum intermedium) in Spontaneous Sourdough Fermentation and Bread Quality.

Autoren: Iorga B Trinetta V Boyacioglu MH et al.

Quelle: Journal of food science [J Food Sci] 2025 Oct; Vol. 90 (10), pp. e70607.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE

MeSH-Schlagworte: Bread*/analysis , Bread*/microbiology , Fermentation* , Poaceae*/chemistry, Flour/analysis ; Triticum/chemistry ; Hydrogen-Ion Concentration ; Food Handling/methods ; Dietary Fiber/analysis ; Lactic Acid/analysis

Fermentative in situ synthesis of isomalto/malto-polysaccharides in sourdough.

Autoren: Brand N Stadler FM Hahn L et al.

Quelle: Food chemistry [Food Chem] 2025 Oct 01; Vol. 488, pp. 144846. Date of Electronic Publication: 2025 May 22.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

MeSH-Schlagworte: Bread*/analysis , Bread*/microbiology , Polysaccharides*/metabolism , Polysaccharides*/chemistry , Isomaltose*/metabolism , Isomaltose*/analysis , Limosilactobacillus reuteri*/metabolism , Triticum*/microbiology , Lactobacillales*/metabolism, Fermentation ; Prebiotics/analysis

Screening of Lactic Acid Bacteria Strains for Potential Sourdough and Bread Applications: Enzyme Expression and Exopolysaccharide Production.

Autoren: Dong Y Ronholm J Fliss I et al.

Quelle: Probiotics and antimicrobial proteins [Probiotics Antimicrob Proteins] 2025 Oct; Vol. 17 (5), pp. 3211-3233. Date of Electronic Publication: 2024 May 11.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Springer Country of Publication: United States NLM ID: 101484100 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1867-1314 (Electronic) Linking ISSN: 18671306 NLM ISO Abbreviation: Probiotics Antimicrob Proteins Subsets: MEDLINE

MeSH-Schlagworte: Bread*/microbiology , Bread*/analysis , Polysaccharides, Bacterial*/biosynthesis , Polysaccharides, Bacterial*/metabolism , Lactobacillales*/enzymology , Lactobacillales*/genetics , Lactobacillales*/metabolism , Lactobacillales*/classification , Lactobacillales*/isolation & purification , Bacterial Proteins*/genetics , Bacterial Proteins*/metabolism, Fermentation ; Flour/microbiology

Exploration of the main metabolite of ethanol in Chinese HuangMi JiuNiang to regulate the dough quality of steamed bread.

Autoren: Ji X Zhang R Kang Y et al.

Quelle: Food chemistry [Food Chem] 2025 Dec 30; Vol. 497, pp. 147057. Date of Electronic Publication: 2025 Nov 10.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

MeSH-Schlagworte: Bread*/analysis , Bread*/microbiology , Ethanol*/metabolism , Ethanol*/analysis , Saccharomyces cerevisiae*/metabolism, Fermentation ; Starch/chemistry ; Starch/metabolism ; Rheology ; Steam/analysis ; Flour/analysis

Dynamic variation of bioactive compounds and techno-functional components of dough fortified with wheatgrass powder during steaming process.

Autoren: Bilal M Trung H Chen C et al.

Quelle: Food chemistry [Food Chem] 2025 Dec 30; Vol. 497, pp. 146993. Date of Electronic Publication: 2025 Nov 05.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

MeSH-Schlagworte: Triticum*/chemistry , Bread*/analysis , Food Additives*/chemistry , Flour*/analysis, Powders/chemistry ; Glutens/chemistry ; Starch/chemistry ; Rheology ; Steam/analysis ; Hot Temperature ; Cooking

T10SLRE: A novel ensemble learning approach for rapid and non-destructive prediction of bread loaf volume in wheat using NIR spectroscopy.

Autoren: Li L Tian W Zhao Z et al.

Quelle: Food chemistry [Food Chem] 2025 Dec 25; Vol. 496 (Pt 2), pp. 146818. Date of Electronic Publication: 2025 Oct 25.

Publikationsart: Journal Article; Evaluation Study

Info zur Zeitschrift: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

MeSH-Schlagworte: Triticum*/chemistry , Bread*/analysis, Spectroscopy, Near-Infrared/methods ; Machine Learning ; Linear Models ; Ensemble Learning

Development and validation of a green UV-Vis spectrophotometric method for the determination of potassium bromate in bread using promethazine.

Autoren: Alshutairi AM Althaqfi FM Alansari MA

Quelle: Food chemistry [Food Chem] 2025 Dec 15; Vol. 495 (Pt 3), pp. 146577. Date of Electronic Publication: 2025 Sep 29.

Publikationsart: Journal Article; Validation Study; Evaluation Study

Info zur Zeitschrift: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

MeSH-Schlagworte: Bromates*/analysis , Bread*/analysis , Promethazine*/chemistry , Food Contamination*/analysis , Green Chemistry Technology*/methods, Spectrophotometry, Ultraviolet/methods ; Limit of Detection ; Spectrophotometry/methods

Oat flour identification and quantification for multigrain bread - The successful combination of hyperspectral imaging, information theory and chemometrics for conformity assessment.

Autoren: Roca-Nasser EA Medina-García M Martínez-Domingo MA et al.

Quelle: Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy [Spectrochim Acta A Mol Biomol Spectrosc] 2025 Dec 15; Vol. 343, pp. 126529. Date of Electronic Publication: 2025 Jun 07.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Elsevier Country of Publication: England NLM ID: 9602533 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-3557 (Electronic) Linking ISSN: 13861425 NLM ISO Abbreviation: Spectrochim Acta A Mol Biomol Spectrosc Subsets: MEDLINE

MeSH-Schlagworte: Flour*/analysis , Bread*/analysis , Avena*/chemistry , Hyperspectral Imaging*/methods , Chemometrics*/methods, Least-Squares Analysis ; Support Vector Machine ; Discriminant Analysis

Cryoprotective role of Lactiplantibacillus plantarum fermented buckwheat-adzuki sourdough in enhancing the freezing stability and quality of frozen dough.

Autoren: Wang J Yu Y Liang W et al.

Quelle: Food research international (Ottawa, Ont.) [Food Res Int] 2025 Dec; Vol. 222 (Pt 2), pp. 117794. Date of Electronic Publication: 2025 Oct 31.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

MeSH-Schlagworte: Fagopyrum*/microbiology , Fagopyrum*/chemistry , Fermentation* , Bread*/microbiology , Bread*/analysis , Freezing* , Lactobacillus plantarum*/metabolism , Flour*/analysis , Flour*/microbiology , Cryoprotective Agents*, Glutens/chemistry ; Food Storage ; Food Microbiology ; Food Quality ; Food Handling/methods

Multi-scale changes of starch in type I sourdough fermentation system induced by wheat bran dietary fiber: from thermal properties, crystal structure, and in vitro digestibility behavior.

Autoren: Wang Y Wang X Li M et al.

Quelle: Food research international (Ottawa, Ont.) [Food Res Int] 2025 Dec; Vol. 222 (Pt 2), pp. 117697. Date of Electronic Publication: 2025 Nov 05.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

MeSH-Schlagworte: Dietary Fiber*/metabolism , Dietary Fiber*/analysis , Fermentation* , Starch*/chemistry , Starch*/metabolism , Bread*/analysis , Bread*/microbiology , Digestion* , Triticum*, Viscosity ; X-Ray Diffraction ; Crystallization