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[HTML][HTML] Thirty years of knowledge on sourdough fermentation: A systematic review
Background Sourdough is one of the oldest examples of natural starters, mostly used for
making fermented baked goods as an alternative to baker's yeast and chemical leavening …
making fermented baked goods as an alternative to baker's yeast and chemical leavening …
[HTML][HTML] Extracellular microbial proteases with specificity for plant proteins in food fermentation
Plant-based food products are generating a growing interest as part of the ongoing transition
to a primarily plant-based diet, which makes demands to the quality, functionality, and health …
to a primarily plant-based diet, which makes demands to the quality, functionality, and health …
Gluten-free baking: Combating the challenges-A review
Background Gluten-free products are finding an increased demand since the incidence of
celiac disease or other gluten-associated allergies. The replacement of gluten becomes a …
celiac disease or other gluten-associated allergies. The replacement of gluten becomes a …
Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory …
Lactic acid bacteria were isolated and identified from quinoa flour, spontaneously fermented
quinoa dough, and type I quinoa sourdough. Strains were further selected based on …
quinoa dough, and type I quinoa sourdough. Strains were further selected based on …
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features
Pasta was prepared by replacing 20% of semolina with native and fermented quinoa flour
and the effects of substitution on the technological and nutritional characteristics were …
and the effects of substitution on the technological and nutritional characteristics were …
Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours
Aiming at meeting recent consumers requirements in terms of high nutritional value and
functional foods, the cereal food industry has proposed the use of legumes as wheat …
functional foods, the cereal food industry has proposed the use of legumes as wheat …
[HTML][HTML] Use of selected lactic acid bacteria and quinoa flour for manufacturing novel yogurt-like beverages
This study aimed at investigating the suitability of quinoa for making yogurt-like beverages.
After the selection of the adequate technological parameters, the fermentation was carried …
After the selection of the adequate technological parameters, the fermentation was carried …
[HTML][HTML] Sourdough fermented breads are more digestible than those started with baker's yeast alone: An in vivo challenge dissecting distinct gastrointestinal …
As a staple food, bread digestibility deserves a marked nutritional interest. Combining wide-
spectrum characterization of breads, in vitro nutritional indices, and in vivo postprandial …
spectrum characterization of breads, in vitro nutritional indices, and in vivo postprandial …
Does sourdough bread provide clinically relevant health benefits?
During the last decade, scientific interest in and consumer attention to sourdough
fermentation in bread making has increased. On the one hand, this technology may …
fermentation in bread making has increased. On the one hand, this technology may …
A review of gluten detoxification in wheat for food applications: approaches, mechanisms, and implications
With the improved knowledge of gluten-related disorders, especially celiac disease (CD),
the market of gluten-free food is growing. However, the current gluten-free diet still presents …
the market of gluten-free food is growing. However, the current gluten-free diet still presents …