Recent advances in probiotic breads; a market trend in the functional bakery products
Published 2023 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Recent advances in probiotic breads; a market trend in the functional bakery products
Authors
Keywords
-
Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages 1-12
Publisher
Informa UK Limited
Online
2023-10-27
DOI
10.1080/10408398.2023.2261056
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effect of Spray- and Freeze-Dried Microcapsules Containing Probiotics and γ-Aminobutyric Acid on Nutritional, Physicochemical, Textural, Pasting, Rheological, and Microstructural Characteristics of Composite Dough
- (2023) Sourav Misra et al. Food and Bioprocess Technology
- Effects of microbial-derived biotics (meta/pharma/post-biotics) on the modulation of gut microbiome and metabolome; general aspects and emerging trends
- (2023) Alireza Sadeghi et al. FOOD CHEMISTRY
- Rye Dietary Fiber Components upon the Influence of Fermentation Inoculated with Probiotic Microorganisms
- (2023) Kamila Koj et al. MOLECULES
- Designing healthier bread through the lens of the gut microbiota
- (2023) Yaqin Wang et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- FoodOmics as a promising strategy to study the effects of sourdough on human health and nutrition, as well as product quality and safety; back to the future
- (2023) Alireza Sadeghi et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- The effects of consumption of bread enriched with agave fructans, cyclodextrins and probiotics in growing mice
- (2023) Martha Lucía Arenas Ocampo et al. Journal of Functional Foods
- New insights into functional cereal foods as an alternative for dairy products: A review
- (2023) Kouadio Jean Eric-Parfait Kouamé et al. Food Bioscience
- Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate Juice
- (2023) Stavros Plessas et al. Antioxidants
- Carbohydrate polymer-based carriers for colon targeted delivery of probiotics
- (2023) Wanli Zhang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Entrapment of probiotic (Bifidobacterium longum) in bilayer emulsion film with enhanced barrier property for improving viability
- (2023) Zhikun Yang et al. Food Chemistry
- Probiotic bacilli incorporation in foods: is really so easy?
- (2023) Giuseppe Blaiotta et al. FOOD MICROBIOLOGY
- Review - Sporeforming probiotic bacteria: Characteristics, health benefits, and technological aspects for their applications in foods and beverages
- (2023) Mariana B. Soares et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Probiotic role and application of thermophilic Bacillus as novel food materials
- (2023) Nan Zhao et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Probiotic incorporation into edible packaging: A recent trend in food packaging
- (2023) Vishnupriya Subramaniyan et al. Biocatalysis and Agricultural Biotechnology
- The effects of encapsulated probiotic bacteria on the physicochemical properties, staling, and viability of probiotic bacteria in gluten‐free bread
- (2022) Leila Ghasemi et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products
- (2022) Divyasree Arepally et al. Food and Bioprocess Technology
- Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps
- (2022) Carine N. Almada-Érix et al. FOOD RESEARCH INTERNATIONAL
- Food applications of probiotic yeasts; focusing on their techno-functional, postbiotic and protective capabilities
- (2022) Alireza Sadeghi et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Current Advantages in the Application of Microencapsulation in Functional Bread Development
- (2022) Roberta Tolve et al. Foods
- Microencapsulation May Preserve the Viability of Probiotic Bacteria During a Baking Process and Digestion: A Case Study with Bifidobacterium animalis Subsp. lactis in Bread
- (2021) Adel Penhasi et al. CURRENT MICROBIOLOGY
- Quantifying the impact of eight unit operations on the survival of eight Bacillus strains with claimed probiotic properties
- (2021) Carine N. Almada-Érix et al. FOOD RESEARCH INTERNATIONAL
- Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges
- (2021) Etiene V. Aguiar et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Survival of fluidized bed encapsulated Lactobacillus acidophilus under simulated gastro-intestinal conditions and heat treatment during bread baking
- (2021) S. S. Mirzamani et al. Journal of Food Measurement and Characterization
- Reduction of acrylamide formation in bread and fried potato products using probiotic microorganisms: a systematic review and dose–response meta-analysis
- (2021) Alireza Emadi et al. Journal of Food Measurement and Characterization
- Alginate/Fish Gelatin-Encapsulated Lactobacillus acidophilus: A Study on Viability and Technological Quality of Bread during Baking and Storage
- (2021) Milad Hadidi et al. Foods
- Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products
- (2021) Leila Kamali Rousta et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Progress in microencapsulation of probiotics: A review
- (2020) Mingfei Yao et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Synbiotic edible film from konjac glucomannan composed of Lactobacillus casei ‐01® and Orafti®GR, and its application as coating on bread buns
- (2020) Patthasarun Pruksarojanakul et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- INVESTIGATION ON QUALITY PROPERTIES OF TRADITIONAL BULK BREAD COVERED WITH PROBIOTICS AND SOYBEAN OIL EDIBLE COATING
- (2020) R. Amiri Qandashtant et al. ACTA ALIMENTARIA
- Viability of Lactobacillus rhamnosus GG in Simulated Gastrointestinal Conditions and After Baking White Pan Bread at Different Temperature and Time Regimes
- (2020) Olufunke Oluseyi Ezekiel et al. CURRENT MICROBIOLOGY
- In vitro probiotic properties of selected lactobacilli and multi-strain consortium on immune function, gut barrier strengthening and gut hormone secretion
- (2019) Yanath Belguesmia et al. Journal of Functional Foods
- The resistance of Bacillus, Bifidobacterium, and Lactobacillus strains with claimed probiotic properties in different food matrices exposed to simulated gastrointestinal tract conditions
- (2019) Mariana B. Soares et al. FOOD RESEARCH INTERNATIONAL
- Effect of synbiotic bread containing lactic acid on glycemic indicators, biomarkers of antioxidant status and inflammation in patients with type 2 diabetes: a randomized controlled trial
- (2019) Atie Ghafouri et al. Diabetology & Metabolic Syndrome
- Impact of probiotics and prebiotics on food texture
- (2019) Jonas T Guimarães et al. Current Opinion in Food Science
- Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers
- (2018) S. Longoria-García et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Survival of encapsulated Lactobacillus plantarum during isothermal heating and bread baking
- (2018) Lu Zhang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of baking conditions and storage on the viability of Lactobacillus plantarum supplemented to bread
- (2018) Lu Zhang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Kinetic study of the thermal inactivation of Lactobacillus plantarum during bread baking
- (2018) Lu Zhang et al. DRYING TECHNOLOGY
- Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methods
- (2018) Mahsa Majzoobi et al. JOURNAL OF TEXTURE STUDIES
- 3D printing: Printing precision and application in food sector
- (2017) Zhenbin Liu et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Probiotics and their potential applications in active edible films and coatings
- (2016) Paula J.P. Espitia et al. FOOD RESEARCH INTERNATIONAL
- An Investigation of the Production of Synbiotic Pan Breads by Microencapsulation
- (2016) Mojan Seyedain Ardabili et al. FOOD TECHNOLOGY AND BIOTECHNOLOGY
- Probiotication of foods: A focus on microencapsulation tool
- (2016) Annachiara De Prisco et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- The Consumption of Synbiotic Bread ContainingLactobacillus sporogenesand Inulin Affects Nitric Oxide and Malondialdehyde in Patients with Type 2 Diabetes Mellitus: Randomized, Double-Blind, Placebo-Controlled Trial
- (2015) Fereashteh Bahmani et al. JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION
- Effects of Daily Consumption of Synbiotic Bread on Insulin Metabolism and Serum High-Sensitivity C-Reactive Protein among Diabetic Patients: A Double-Blind, Randomized, Controlled Clinical Trial
- (2014) Maryam Tajadadi-Ebrahimi et al. ANNALS OF NUTRITION AND METABOLISM
- Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread
- (2014) Christos Soukoulis et al. FOOD HYDROCOLLOIDS
- Consumption of Synbiotic Bread Decreases Triacylglycerol and VLDL Levels While Increasing HDL Levels in Serum from Patients with Type-2 Diabetes
- (2014) Hossein Shakeri et al. LIPIDS
- The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic
- (2014) Colin Hill et al. Nature Reviews Gastroenterology & Hepatology
- Probiotics in Bread and Baked Products: A New Product Category
- (2013) J. Côté et al. CEREAL FOODS WORLD
- A study on Bifidobacterium lactis Bb12 viability in bread during baking
- (2013) Lu Zhang et al. JOURNAL OF FOOD ENGINEERING
- Antimicrobial Susceptibility of Bacillus Strains Isolated from Primary Starters for African Traditional Bread Production and Characterization of the Bacitracin Operon and Bacitracin Biosynthesis
- (2012) David B. Adimpong et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Viability of some probiotic coatings in bread and its effect on the crust mechanical properties
- (2012) R. Altamirano-Fortoul et al. FOOD HYDROCOLLOIDS
- Influence ofBifidobacterium bifidumon Release of Minerals from Bread with Differing Bran Content
- (2011) Beata Nalepa et al. JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH-PART A-CURRENT ISSUES
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started