Applications of microbial fermentations for production of gluten-free products and perspectives

Influence of starter culture of lactic acid bacteria on the shelf life of agidi, an indigenous fermented cereal product

(2016) S Dike K et al.   AFRICAN JOURNAL OF BIOTECHNOLOGY

Use of Selected Sourdough Strains of Lactobacillus for Removing Gluten and Enhancing the Nutritional Properties of Gluten-Free Bread

(2016) RAFFAELLA DI CAGNO et al.   JOURNAL OF FOOD PROTECTION

An Introduction to the Traditional Fermented Foods and Beverages of Turkey

(2011) Bulent Kabak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products

(2011) Liam A.M. Ryan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Gluten-Free Diet in Nonceliac Disease

(2011) Khalil El-Chammas et al.   NUTRITION IN CLINICAL PRACTICE

Are we not over-estimating the prevalence of coeliac disease in the general population?

(2010) Federico Biagi et al.   ANNALS OF MEDICINE

PA29 PRESUMPTIVE SAFETY FOR CELIAC PATIENTS OF WHEAT BAKED GOODS RENDERED GLUTEN-FREE DURING SOURDOUGH FERMENTATION

(2010) R. Di Cagno et al.   DIGESTIVE AND LIVER DISEASE

Identification of lactic acid bacteria isolated from oat sourdoughs and investigation into their potential for the improvement of oat bread quality

(2010) Edith K. Hüttner et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Lactic acid fermentation improves the quality of amahewu, a traditional South African maize-based porridge

(2010) P.K. Chelule et al.   FOOD CHEMISTRY

Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I

(2010) Fabio Minervini et al.   FOOD MICROBIOLOGY

Structural and rheological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough

(2010) Sandra Galle et al.   FOOD MICROBIOLOGY

Development of buckwheat and teff sourdoughs with the use of commercial starters

(2010) Alice V. Moroni et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Exopolysaccharide-FormingWeissellaStrains as Starter Cultures for Sorghum and Wheat Sourdoughs

(2010) Sandra Galle et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modification of the rheological behavior of amaranth (Amaranthus hypochondriacus) dough

(2010) Andreas Houben et al.   JOURNAL OF CEREAL SCIENCE

Pseudocereals as alternative sources for high folate content in staple foods

(2010) Regine Schoenlechner et al.   JOURNAL OF CEREAL SCIENCE

Gluten-free Sourdough Wheat Baked Goods Appear Safe for Young Celiac Patients: A Pilot Study

(2010) Raffaella Di Cagno et al.   JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION

Promoting structure formation by high pressure in gluten-free flours

(2010) Katleen J.R. Vallons et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The spectrum of celiac disease: epidemiology, clinical aspects and treatment

(2010) Greetje J. Tack et al.   Nature Reviews Gastroenterology & Hepatology

Effects of oxidase and protease treatments on the breadmaking functionality of a range of gluten-free flours

(2009) Stefano Renzetti et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Lactic acid bacteria – Potential for control of mould growth and mycotoxins: A review

(2009) D.K.D. Dalié et al.   FOOD CONTROL

Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?

(2009) Alice V. Moroni et al.   FOOD MICROBIOLOGY

Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota

(2009) L. De Vuyst et al.   FOOD MICROBIOLOGY

Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters

(2009) Stephanie A. Vogelmann et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of lactic acid bacteria for sourdough fermentation of amaranth

(2009) Yasemin Sterr et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut

(2009) L.T. Songré-Ouattara et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)

(2009) Rossana Coda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

COOKING BEHAVIOR OF RICE AND BLACK GRAM IN THE PREPARATION OF IDLI, A TRADITIONAL FERMENTED PRODUCT OF INDIAN ORIGIN, BY VISCOGRAPHY

(2009) BONG KYUNG KOH et al.   JOURNAL OF TEXTURE STUDIES

Free and bound fumonisins in gluten-free food products

(2009) Chiara Dall'Asta et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Mycotoxin contamination of commercially important agricultural commodities

(2009) K. R. N. Reddy et al.   Toxin Reviews

Formation of Oligosaccharides and Polysaccharides byLactobacillus reuteriLTH5448 andWeissella cibaria10M in Sorghum Sourdoughs

(2008) Clarissa Schwab et al.   CEREAL CHEMISTRY

Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans

(2008) Marie Alminger et al.   EUROPEAN JOURNAL OF NUTRITION

Low folate content in gluten-free cereal products and their main ingredients

(2008) Elena Yazynina et al.   FOOD CHEMISTRY

Functional properties of selected starter cultures for sour maize bread

(2008) Mojisola O. Edema et al.   FOOD MICROBIOLOGY

Transglutaminase polymerisation of buckwheat (Fagopyrum esculentum Moench) proteins

(2008) S. Renzetti et al.   JOURNAL OF CEREAL SCIENCE