Development of a fermented plant-based beverage from discarded bread flour

[1]  Mario M. Martinez,et al.  Redistribution of surplus bread particles into the food supply chain , 2022, LWT.

[2]  E. Axpe,et al.  Sustainable, carbonated, non-alcoholic beverages using leftover bread. , 2022, International Journal of Gastronomy and Food Science.

[3]  V. Pando,et al.  Optimization of a Simultaneous Enzymatic Hydrolysis to Obtain a High-Glucose Slurry from Bread Waste , 2022, Foods.

[4]  Glaucia Carielo Lima,et al.  Prebiotic potential of isolated commercial dietary fibres compared to orange albedo in Lactobacillus and Bifidobacterium species , 2022, Bioactive Carbohydrates and Dietary Fibre.

[5]  Shaoquan Liu,et al.  Biovalorization of Market Surplus Bread for Development of Probiotic-Fermented Potential Functional Beverages , 2022, Foods.

[6]  S.N. Li,et al.  Metabolomic profile of milk fermented with Streptococcus thermophilus cocultured with Bifidobacterium animalis ssp. lactis, Lactiplantibacillus plantarum, or both during storage. , 2021, Journal of dairy science.

[7]  E. Peñas,et al.  Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour , 2021, Foods.

[8]  P. Tsafrakidou,et al.  Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications , 2020, Foods.

[9]  P. Vandamme,et al.  A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. , 2020, International journal of systematic and evolutionary microbiology.

[10]  P. Petrova,et al.  Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications , 2020, Nutrients.

[11]  Rovshen Ishangulyyev,et al.  Understanding Food Loss and Waste—Why Are We Losing and Wasting Food? , 2019, Foods.

[12]  María-José Cao,et al.  Flow Cytometry to Assess the Counts and Physiological State of Cronobacter sakazakii Cells after Heat Exposure , 2019, Foods.

[13]  C. Rizzello,et al.  Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights , 2019, Front. Nutr..

[14]  M. Venturi,et al.  Bread wastes to energy: Sequential lactic and photo-fermentation for hydrogen production , 2018 .

[15]  Yogesh Gat,et al.  Development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume , 2018 .

[16]  A. Angelov,et al.  Oats as a matrix of choice for developing fermented functional beverages , 2018, Journal of Food Science and Technology.

[17]  Mario M. Martinez,et al.  Insight of the α-Amylase Family of Enzymes , 2017 .

[18]  Z. Kohajdová,et al.  Application of lactic acid bacteria for production of fermented beverages based on rice flour. , 2016 .

[19]  A. Chiralt,et al.  Development of a non-dairy probiotic fermented product based on almond milk and inulin , 2015, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

[20]  S. Pandiella,et al.  Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages , 2015 .

[21]  Mario M. Martinez,et al.  Quantification of sugars in wheat flours with an HPAEC-PAD method. , 2015, Food chemistry.

[22]  M. Gidley,et al.  The interplay of α-amylase and amyloglucosidase activities on the digestion of starch in in vitro enzymic systems. , 2015, Carbohydrate polymers.

[23]  M. Boix,et al.  Hazelnut milk fermentation using probiotic Lactobacillus rhamnosus GG and inulin , 2014 .

[24]  J. Curiel,et al.  Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria. , 2014, International journal of food microbiology.

[25]  M. Hattori,et al.  Genomic Adaptation of the Lactobacillus casei Group , 2013, PloS one.

[26]  Colin Webb,et al.  Use of Waste Bread to Produce Fermentation Products: Mehmet Melikoglu, Colin Webb , 2013 .

[27]  C. Rizzello,et al.  Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria. , 2011, Food microbiology.

[28]  Gabriel Favalli Branco,et al.  Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products. , 2010, Comprehensive reviews in food science and food safety.

[29]  P. Auvinen,et al.  Comparative genomic analysis of Lactobacillus rhamnosus GG reveals pili containing a human- mucus binding protein , 2009, Proceedings of the National Academy of Sciences.

[30]  J. Gibrat,et al.  The complete genome sequence of Lactobacillus bulgaricus reveals extensive and ongoing reductive evolution. , 2006, Proceedings of the National Academy of Sciences of the United States of America.

[31]  K. Venkatesh,et al.  Effect of preculturing conditions on growth of Lactobacillus rhamnosus on medium containing glucose and citrate. , 2004, Microbiological research.

[32]  J. Narvhus,et al.  Growth and metabolism of selected strains of probiotic bacteria, in maize porridge with added malted barley. , 2004, International journal of food microbiology.

[33]  R. Öste,et al.  Formulation of an oat-based fermented product and its comparison with yoghurt , 2001 .

[34]  R. Anantheswaran,et al.  Influence of sodium chloride on growth of lactic acid bacteria and subsequent destruction of Escherichia coli O157:H7 during processing of Lebanon bologna. , 2001, Journal of food protection.

[35]  T. Beresford,et al.  Recent advances in cheese microbiology , 2001 .

[36]  S. Ehrlich,et al.  Physiological Study of Lactobacillus delbrueckii subsp. bulgaricus Strains in a Novel Chemically Defined Medium , 2000, Applied and Environmental Microbiology.

[37]  F. Malcata,et al.  Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics , 1999 .

[38]  F. Malcata,et al.  Growth enhancement of Bifidobacterium lactis Bo and Lactobacillus acidophilus Ki by milk hydrolyzates. , 1998, Journal of dairy science.

[39]  J Baranyi,et al.  A dynamic approach to predicting bacterial growth in food. , 1994, International journal of food microbiology.

[40]  J. Engasser,et al.  A kinetic model for the hydrolysis and synthesis of maltose, isomaltose, and maltotriose by glucoamylase , 1984, Biotechnology and bioengineering.

[41]  J. H. Woychik,et al.  Utilization of Lactose, Glucose, and Galactose by a Mixed Culture of Streptococcus thermophilus and Lactobacillus bulgaricus in Milk Treated with Lactase Enzyme , 1976, Applied and environmental microbiology.

[42]  K. Khalid.  An overview of lactic acid bacteria. , 2011 .

[43]  J. Robyt.  Enzymes and Their Action on Starch , 2009 .

[44]  R. P. Ross,et al.  Manufacture of Probiotic Bacteria , 2009 .

[45]  Colin Webb,et al.  Cereal-based fermented foods and beverages , 2003 .

[46]  J. Mateo,et al.  Métodos de determinación de la actividad de acidificación de la bacterias acidolácticas utilizadas en la industria láctea , 1999 .

[47]  M. Nout,et al.  Food fermentation: a safety and nutritional assessment. Joint FAO/WHO Workshop on Assessment of Fermentation as a Household Technology for Improving Food Safety. , 1996, Bulletin of the World Health Organization.