Sourdough Bread and Baker's Yeast Bread Affect Gut Symptoms and Targeted Gut Microbial Taxa Differently: A Randomised Controlled Trial.

Συγγραφείς: Watters SIN; Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University, 0130 Oslo, Norway., Henriksen C; Department of Nutrition, Institute of Basic Medical Sciences, Faculty of Medicine, University of Oslo, 0317 Oslo, Norway., Gjøvik M; Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University, 0130 Oslo, Norway., Garnweidner-Holme L; Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University, 0130 Oslo, Norway., Frederiksen MP; Mesterbakeren AS, 0552 Oslo, Norway., Jonassen S; Mesterbakeren AS, 0552 Oslo, Norway., Ravnanger I; Mesterbakeren AS, 0552 Oslo, Norway., Myhrstad MCW; Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University, 0130 Oslo, Norway., Telle-Hansen VH; Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University, 0130 Oslo, Norway.; Intelligent Health, Faculty of Health Sciences and Faculty of Technology, Art and Design, Oslo Metropolitan University, 0130 Oslo, Norway.

Πηγή: Nutrients [Nutrients] 2026 Sep 01; Vol. 18 (17). Date of Electronic Publication: 2026 Sep 01.

Τύπος έκδοσης: Journal Article; Randomized Controlled Trial

Στοιχεία περιοδικού: 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

Ιατρικοί όροι (MeSH): Bread*/microbiology , Bread*/analysis , Saccharomyces cerevisiae* , Gastrointestinal Microbiome*, Feces/microbiology ; Diarrhea/microbiology ; Humans ; Cross-Over Studies ; Double-Blind Method ; Male ; Adult ; Female ; Triticum ; Middle Aged

Fermented oats by Monascus purpureus modulates gluten network architecture and quality attributes in wheat dough and Chinese steamed bread.

Συγγραφείς: Li Y; Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China., Yang Q; Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China., Liu J; Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China. Electronic address: liujundandy@csuft.edu.cn., Wu Z; Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China., Zhang C; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China. Electronic address: zhangchan@th.btbu.edu.cn.

Πηγή: Food research international (Ottawa, Ont.) [Food Res Int] 2026 Oct 31; Vol. 242 (Pt 4), pp. 119999. Date of Electronic Publication: 2026 Jul 11.

Τύπος έκδοσης: Journal Article

Στοιχεία περιοδικού: 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

Ιατρικοί όροι (MeSH): Monascus*/metabolism , Bread*/analysis , Bread*/microbiology , Triticum*/chemistry , Avena*/chemistry , Avena*/microbiology , Glutens*/chemistry , Fermentation*, Flour/analysis ; Taste ; Rheology ; Electronic Nose ; Color

Designing antioxidant-rich functional breads: The role of fruit and vegetable fortification and sourdough fermentation.

Συγγραφείς: Plessas S; Laboratory of Food Biotechnology, Microbiology and Hygiene, Department of Agriculture Development, Democritus University of Thrace, 68200, Orestiada, Greece. Electronic address: splessas@agro.duth.gr.

Πηγή: International journal of food microbiology [Int J Food Microbiol] 2026 Oct 02; Vol. 459, pp. 111921. Date of Electronic Publication: 2026 Jun 22.

Τύπος έκδοσης: Journal Article; Review

Στοιχεία περιοδικού: Publisher: Elsevier Science Publishers Country of Publication: Netherlands NLM ID: 8412849 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-3460 (Electronic) Linking ISSN: 01681605 NLM ISO Abbreviation: Int J Food Microbiol Subsets: MEDLINE

Ιατρικοί όροι (MeSH): Bread*/analysis , Bread*/microbiology , Antioxidants*/analysis , Antioxidants*/metabolism , Vegetables*/chemistry , Vegetables*/metabolism , Fruit*/chemistry , Fruit*/metabolism , Food, Fortified*/analysis, Fermentation ; Humans

Combined effects of Trametes hirsuta AH28-2-derived laccase and Bacillus-derived α-amylase on the rheology and quality of modified Rye bread.

Συγγραφείς: Wang J; School of Biology and Food Engineering, Hefei Normal University, Lianhua Road 1688, Hefei 230061, Anhui, PR China., Hu Y; School of Biology and Food Engineering, Hefei Normal University, Lianhua Road 1688, Hefei 230061, Anhui, PR China; School of Life Sciences, Anhui University, Jiulong Road 111, Hefei 230601, Anhui, PR China., Li M; School of Biology and Food Engineering, Hefei Normal University, Lianhua Road 1688, Hefei 230061, Anhui, PR China., Zhu G; School of Biology and Food Engineering, Hefei Normal University, Lianhua Road 1688, Hefei 230061, Anhui, PR China., Zhou L; School of Biology and Food Engineering, Hefei Normal University, Lianhua Road 1688, Hefei 230061, Anhui, PR China., Zhang Y; School of Biology and Food Engineering, Hefei Normal University, Lianhua Road 1688, Hefei 230061, Anhui, PR China., Li Y; School of Biology and Food Engineering, Hefei Normal University, Lianhua Road 1688, Hefei 230061, Anhui, PR China., Zhou P; School of Biology and Food Engineering, Hefei Normal University, Lianhua Road 1688, Hefei 230061, Anhui, PR China. Electronic address: pp7196@126.com., Fang Z; School of Life Sciences, Anhui University, Jiulong Road 111, Hefei 230601, Anhui, PR China. Electronic address: zemin_fang@ahu.edu.cn.

Πηγή: Food chemistry [Food Chem] 2026 Oct 01; Vol. 525 (Pt 2), pp. 150509. Date of Electronic Publication: 2026 Jul 21.

Τύπος έκδοσης: Journal Article

Στοιχεία περιοδικού: 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

Ιατρικοί όροι (MeSH): Laccase*/chemistry , Laccase*/metabolism , alpha-Amylases*/chemistry , alpha-Amylases*/metabolism , Bread*/analysis , Bread*/microbiology , Trametes*/enzymology , Secale*/chemistry , Secale*/microbiology , Bacillus*/enzymology , Fungal Proteins*/chemistry , Bacterial Proteins*/chemistry, Rheology ; Fermentation ; Glutens

Microalgae-Based Disinfectant Formulation for Aseptic Processing of Ethiopian Ingredient-Sourced Functional Bread and Its Molecular Docking Analysis to Reduce Hypernatremia.

Συγγραφείς: Mishra T; Department of Biotechnology, School of Bio Science and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu, 632014, India., Kidie E; Department of Biotechnology, School of Bio Science and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu, 632014, India., Vuppu S; Department of Biotechnology, School of Bio Science and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu, 632014, India. vsuneetha@vit.ac.in.

Πηγή: Molecular biotechnology [Mol Biotechnol] 2026 Sep; Vol. 68 (9), pp. 3782-3798. Date of Electronic Publication: 2023 Nov 22.

Τύπος έκδοσης: Journal Article

Στοιχεία περιοδικού: Publisher: Springer Country of Publication: Switzerland NLM ID: 9423533 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1559-0305 (Electronic) Linking ISSN: 10736085 NLM ISO Abbreviation: Mol Biotechnol Subsets: MEDLINE

Ιατρικοί όροι (MeSH): Disinfectants*/chemistry , Disinfectants*/pharmacology , Bread*/analysis , Bread*/microbiology , Hypernatremia*/prevention & control , Chlorella*/chemistry, Food Handling/methods ; Molecular Docking Simulation ; Humans

Enhancing nutritional, functional, and sensory qualities of whole-wheat bread via Bacillus subtilis SH-mediated fiber modification.

Συγγραφείς: Fan M; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China., Lin S; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China., He X; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China., Xu L; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China., Gu Y; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China., Liu K; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China., Tang W; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China., Jiao Y; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China., Wei X; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China., Liu Y; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China. Electronic address: liuyingli@th.btbu.edu.cn., Wang J; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.

Πηγή: Food chemistry [Food Chem] 2026 Aug 01; Vol. 519, pp. 149746. Date of Electronic Publication: 2026 May 22.

Τύπος έκδοσης: Journal Article

Στοιχεία περιοδικού: 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

Ιατρικοί όροι (MeSH): Bacillus subtilis*/metabolism , Bacillus subtilis*/enzymology , Dietary Fiber*/analysis , Dietary Fiber*/metabolism , Bread*/analysis , Bread*/microbiology , Triticum*/microbiology , Triticum*/chemistry , Triticum*/metabolism, Cellulase/metabolism ; Fermentation ; Nutritive Value ; Humans ; Taste

Mechanistic insights into how fermentation modulates steamed bread quality: The role of starch multi-scale structure and its gelatinization behaviour.

Συγγραφείς: Wang H; College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450001, China; National & Local Joint Engineering Research Center of Cereal-Based Foods (Henan), Zhengzhou 450001, China., Su P; College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450001, China., Zhang Y; College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou 450001, China., Yang X; Editorial Department of Journal, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou 450001, China., Zhang Y; College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou 450001, China; National & Local Joint Engineering Research Center of Cereal-Based Foods (Henan), Zhengzhou 450001, China., Song M; College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou 450001, China; National & Local Joint Engineering Research Center of Cereal-Based Foods (Henan), Zhengzhou 450001, China., Liu X; College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450001, China; National & Local Joint Engineering Research Center of Cereal-Based Foods (Henan), Zhengzhou 450001, China., Zhu Y; College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou 450001, China; National & Local Joint Engineering Research Center of Cereal-Based Foods (Henan), Zhengzhou 450001, China., Zhang H; College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou 450001, China; National & Local Joint Engineering Research Center of Cereal-Based Foods (Henan), Zhengzhou 450001, China. Electronic address: 2009046@zzuli.edu.cn., Shen H; College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450001, China; National & Local Joint Engineering Research Center of Cereal-Based Foods (Henan), Zhengzhou 450001, China. Electronic address: shen1685778117@163.com.

Πηγή: Food chemistry [Food Chem] 2026 Aug 01; Vol. 519, pp. 149750. Date of Electronic Publication: 2026 May 21.

Τύπος έκδοσης: Journal Article

Στοιχεία περιοδικού: 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

Ιατρικοί όροι (MeSH): Bread*/analysis , Bread*/microbiology , Starch*/chemistry , Starch*/metabolism , Triticum*/chemistry , Triticum*/microbiology , Triticum*/metabolism, Flour/analysis ; Saccharomyces cerevisiae/metabolism ; Fermentation ; Viscosity

Unraveling the metabolic fingerprinting and improved properties of wheat dough co-fermented with Lactiplantibacillus plantarum and Saccharomyces cerevisiae at different ratios.

Συγγραφείς: Xu J; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. Electronic address: jw-xu@shou.edu.cn., Tian T; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China., Zhao Y; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. Electronic address: yzhao@shou.edu.cn.

Πηγή: Food research international (Ottawa, Ont.) [Food Res Int] 2026 Aug 01; Vol. 237, pp. 119342. Date of Electronic Publication: 2026 Apr 30.

Τύπος έκδοσης: Journal Article

Στοιχεία περιοδικού: 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

Ιατρικοί όροι (MeSH): Saccharomyces cerevisiae*/metabolism , Triticum*/microbiology , Triticum*/chemistry , Triticum*/metabolism , Lactiplantibacillus plantarum*/metabolism , Bread*/analysis , Bread*/microbiology , Fermentation*, Metabolomics/methods ; Lactic Acid/analysis ; Lactic Acid/metabolism ; Amino Acids/metabolism ; Food Microbiology

The role of peptides in regulating dough quality: A comprehensive review.

Συγγραφείς: Du C; School of Food Science and Engineering, Foshan University, Foshan 528225, China., Hong T; School of Food Science and Engineering, Foshan University, Foshan 528225, China., Huang G; School of Food Science and Engineering, Foshan University, Foshan 528225, China., Zhong X; School of Food Science and Engineering, Foshan University, Foshan 528225, China., Li Y; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China., Zhang S; Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China., Fu L; Faculty of Flavour Fragrance and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China., Zhu S; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: zhusong@jiangnan.edu.cn.

Πηγή: Food research international (Ottawa, Ont.) [Food Res Int] 2026 Oct 31; Vol. 242 (Pt 2), pp. 119927. Date of Electronic Publication: 2026 Jul 06.

Τύπος έκδοσης: Journal Article; Review

Στοιχεία περιοδικού: 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

Ιατρικοί όροι (MeSH): Peptides*/chemistry , Bread*/analysis , Bread*/microbiology , Flour*/analysis , Food Handling*/methods, Glutens/chemistry ; Starch/chemistry ; Fermentation ; Bioactive Peptides, Dietary

Integration of ancient wheat flours and almond skin by-products on the technological properties of bread samples.

Συγγραφείς: Lacivita V; Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, Italy., Lamacchia C; Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, Italy. Electronic address: carmela.lamacchia@unifg.it., Speranza B; Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, Italy., Racioppo A; Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, Italy., Caporizzi R; Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, Italy. Electronic address: rossella.caporizzi@unifg.it., Derossi A; Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, Italy.

Πηγή: Food research international (Ottawa, Ont.) [Food Res Int] 2026 Oct 31; Vol. 242 (Pt 2), pp. 119897. Date of Electronic Publication: 2026 Jun 29.

Τύπος έκδοσης: Journal Article

Στοιχεία περιοδικού: 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

Ιατρικοί όροι (MeSH): Bread*/analysis , Prunus dulcis*/chemistry , Flour*/analysis , Triticum*/chemistry , Food Handling*/methods, Rheology ; Water

Ultrasound-microwave synergistic treatment modulates highland barley dough structure and bread quality characteristics.

Συγγραφείς: Wu X; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China., Fu L; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China., Chen X; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China., You S; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China., Zhang W; Institute of Agricultural Products Processing and Food Science, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lasa 850000, PR China., Ma L; Quanzhou Special Talent Innovation Laboratory, Labixiaoxin (Fujian) Foods Industrial Co., Ltd., Quanzhou 362261, Fujian, PR China., Xiang Q; College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China., Tian Y; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China. Electronic address: etingtian@hotmail.com., Zhao Y; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China. Electronic address: yingting.zhao@uqconnect.edu.au.

Πηγή: Food research international (Ottawa, Ont.) [Food Res Int] 2026 Oct 31; Vol. 242 (Pt 1), pp. 119835. Date of Electronic Publication: 2026 Jun 22.

Τύπος έκδοσης: Journal Article

Στοιχεία περιοδικού: 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

Ιατρικοί όροι (MeSH): Hordeum*/chemistry , Bread*/analysis , Food Handling*/methods , Microwaves* , Ultrasonic Waves*, Glutens/analysis ; Glutens/chemistry ; Water/analysis ; Gliadin/analysis ; Gliadin/chemistry ; Starch/chemistry ; Rheology ; Tibet

Simulation of insect enriched bread consequences on gut microbiota.

Συγγραφείς: Nissen L; DiSTAL - Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy; Dept. for the Promotion of Human Science and Quality of Life - San Raffaele University of Rome, Via di Val Cannuta 247, 00166 Rome, Italy. Electronic address: lorenzo.nissen@uniroma5.it., Casciano F; DiSTAL - Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy. Electronic address: flavia.casciano2@unibo.it., Di Nunzio M; DeFENS, Department of Food, Environmental and Nutritional Sciences (DEFENS), University of Milan, via Celoria 2, 20133 Milan, Italy. Electronic address: mattia.dinunzio@unimi.it., Bordoni A; DiSTAL - Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy; CIRI - Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy. Electronic address: alessandra.bordoni@unibo.it., Gianotti A; DiSTAL - Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy; CIRI - Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy. Electronic address: andrea.gianotti@unibo.it.

Πηγή: Food research international (Ottawa, Ont.) [Food Res Int] 2026 Oct 31; Vol. 242 (Pt 1), pp. 119750. Date of Electronic Publication: 2026 Jun 13.

Τύπος έκδοσης: Journal Article

Στοιχεία περιοδικού: 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

Ιατρικοί όροι (MeSH): Bread*/microbiology , Bread*/analysis , Gastrointestinal Microbiome*/physiology , Gryllidae* , Food, Fortified*, Bacteria/classification ; Bacteria/metabolism ; Colon/microbiology ; Animals ; Fermentation ; Humans

Enhancing bread storage stability with chitosan oligosaccharides of different molecular weights: inhibiting spoilage microorganisms and retarding starch retrogradation.

Συγγραφείς: Du LH; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, PR China., Guo XN; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, PR China. Electronic address: xiaonaguo@jiangnan.edu.cn., Sun XH; Department of Plant, Food and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS, B2N 5E3, Canada., Zhu KX; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, PR China. Electronic address: kxzhu@jiangnan.edu.cn.

Πηγή: Carbohydrate polymers [Carbohydr Polym] 2026 Oct 15; Vol. 390, pp. 125754. Date of Electronic Publication: 2026 Aug 11.

Τύπος έκδοσης: Journal Article

Στοιχεία περιοδικού: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 8307156 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-1344 (Electronic) Linking ISSN: 01448617 NLM ISO Abbreviation: Carbohydr Polym Subsets: MEDLINE

Ιατρικοί όροι (MeSH): Chitosan*/chemistry , Chitosan*/pharmacology , Bread*/microbiology , Oligosaccharides*/chemistry , Oligosaccharides*/pharmacology , Starch*/chemistry , Anti-Bacterial Agents*/pharmacology , Anti-Bacterial Agents*/chemistry , Antifungal Agents*/pharmacology , Antifungal Agents*/chemistry, Aspergillus niger/drug effects ; Bacillus subtilis/drug effects ; Penicillium chrysogenum/drug effects ; Molecular Weight ; Food Storage

Metabolomic differentiation of industrial baker's yeasts reveals yeast product formulation-associated metabolic and flavor signatures during dough fermentation and bread baking.

Συγγραφείς: Han NR; Department of Biotechnology, Graduate School, Korea University, Seoul, 02841, Republic of Korea., Lim N; Research Institute of Food and Biotechnology, SPC Group, Seoul, 151742, Republic of Korea., Byun JA; Department of Biotechnology, Graduate School, Korea University, Seoul, 02841, Republic of Korea., Yun EJ; Department of Biotechnology, The Catholic University of Korea, Bucheon, 14662, Gyeonggi, Republic of Korea., Cheong YE; Department of Biotechnology, Graduate School, Korea University, Seoul, 02841, Republic of Korea., Song S; Research Institute of Food and Biotechnology, SPC Group, Seoul, 151742, Republic of Korea., Shim S; Research Institute of Food and Biotechnology, SPC Group, Seoul, 151742, Republic of Korea. Electronic address: sangmin.shim@spc.co.kr., Kim KH; Department of Biotechnology, Graduate School, Korea University, Seoul, 02841, Republic of Korea. Electronic address: khekim@korea.ac.kr.

Πηγή: International journal of food microbiology [Int J Food Microbiol] 2026 Oct 02; Vol. 459, pp. 111900. Date of Electronic Publication: 2026 Jun 11.

Τύπος έκδοσης: Journal Article

Στοιχεία περιοδικού: Publisher: Elsevier Science Publishers Country of Publication: Netherlands NLM ID: 8412849 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-3460 (Electronic) Linking ISSN: 01681605 NLM ISO Abbreviation: Int J Food Microbiol Subsets: MEDLINE

Ιατρικοί όροι (MeSH): Saccharomyces cerevisiae*/metabolism , Saccharomyces cerevisiae*/genetics , Saccharomyces cerevisiae*/classification , Bread*/microbiology , Bread*/analysis, Fermentation ; Metabolomics ; Cooking ; Taste ; Food Microbiology

Coordinated metabolic and structural adaptation drives improved baking performance of a robust Saccharomyces cerevisiae strain in high-sugar dough.

Συγγραφείς: Chen A; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China. Electronic address: anqic@jiangnan.edu.cn., Pan C; Jiaxing Institute of Future Food, Jiaxing 314050, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China., Chen B; Zhejiang Yiming Food co., ltd, Wenzhou 325400, China., Xiao W; Zhejiang Zhongxing Animal Husbandry Technology Co., Ltd., Taishun County, Wenzhou, Zhejiang 325500, China., Du G; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China., Li J; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China., Liu H; Zhejiang Yiming Food co., ltd, Wenzhou 325400, China. Electronic address: liuhui_hit@foxmail.com., Chen J; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.

Πηγή: Food research international (Ottawa, Ont.) [Food Res Int] 2026 Oct 01; Vol. 241, pp. 119731. Date of Electronic Publication: 2026 Jun 15.

Τύπος έκδοσης: Journal Article

Στοιχεία περιοδικού: 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

Ιατρικοί όροι (MeSH): Saccharomyces cerevisiae*/metabolism , Saccharomyces cerevisiae*/genetics , Saccharomyces cerevisiae*/growth & development , Bread*/microbiology , Bread*/analysis , Sucrose*/metabolism , Adaptation, Physiological*, Fermentation ; Oxidative Stress ; Malus ; Fruit ; Metabolomics

Enhancing freeze-thaw tolerance in pre-fermented frozen dough: The role of mixing temperature and proofing degree.

Συγγραφείς: Lu L; School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China., Wang S; School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China., Peng J; School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China. Electronic address: sanjingijn@163.com., Lin Q; School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Shandong Haizhibao Ocean Science and Technology Co., Ltd. Rongcheng, Shandong 264300, PR China.

Πηγή: Food chemistry [Food Chem] 2026 Oct 01; Vol. 525 (Pt 3), pp. 150612. Date of Electronic Publication: 2026 Aug 01.

Τύπος έκδοσης: Journal Article; Evaluation Study

Στοιχεία περιοδικού: 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

Ιατρικοί όροι (MeSH): Bread*/analysis , Bread*/microbiology , Flour*/analysis , Flour*/microbiology , Triticum*/chemistry , Triticum*/microbiology , Saccharomyces cerevisiae*/metabolism , Food Handling*/methods, Glutens/chemistry ; Glutens/metabolism ; Fermentation ; Freezing ; Temperature

Comparative analysis of bacterial community dynamics in backslopped sourdoughs initiated with Maudiozyma humilis LB4 and Saccharomyces cerevisiae C1 using full-length 16S rRNA gene sequencing.

Συγγραφείς: Ma S; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China., Liu T; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China., Wei Y; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China., Li H; School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China., Li Z; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China. Electronic address: zjli@haut.edu.cn.

Πηγή: Food microbiology [Food Microbiol] 2026 Oct; Vol. 139, pp. 105116. Date of Electronic Publication: 2026 Apr 08.

Τύπος έκδοσης: Journal Article; Comparative Study

Στοιχεία περιοδικού: Publisher: Elsevier Country of Publication: England NLM ID: 8601127 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1095-9998 (Electronic) Linking ISSN: 07400020 NLM ISO Abbreviation: Food Microbiol Subsets: MEDLINE

Ιατρικοί όροι (MeSH): Saccharomyces cerevisiae*/metabolism , Bread*/microbiology , Bread*/analysis , Bacteria*/classification , Bacteria*/genetics , Bacteria*/isolation & purification , Bacteria*/metabolism, RNA, Ribosomal, 16S/genetics ; Triticum/microbiology ; Fermentation ; Food Microbiology

Optimized Hydrothermal Pretreatment of Quinoa Seeds and Its Impact on the Functional, Rheological, and Breadmaking Properties of Quinoa Flour.

Συγγραφείς: Dudu OE; Department of Food Science and Technology, Bells University of Technology, Ota, Ogun State, Nigeria., Bolaji OO; Department of Food Science and Technology, Bells University of Technology, Ota, Ogun State, Nigeria., Olotu TA; Department of Food Science and Technology, Bells University of Technology, Ota, Ogun State, Nigeria., Tajudeen RA; Department of Food Science and Technology, Bells University of Technology, Ota, Ogun State, Nigeria., Dudu JW; Department of Food Science and Technology, Bells University of Technology, Ota, Ogun State, Nigeria., Oyeyinka SA; School of Engineering Sciences, Separation Science Department, LUT University, Kouvola, Finland.; National Centre for Food Manufacturing, University of Lincoln, Holbeach, UK.; Centre for Innovative Food Research (CIFR), Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg, Gauteng, South Africa.

Πηγή: Journal of food science [J Food Sci] 2026 Sep; Vol. 91 (9), pp. e71508.

Τύπος έκδοσης: Journal Article

Στοιχεία περιοδικού: 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

Ιατρικοί όροι (MeSH): Chenopodium quinoa*/chemistry , Bread*/analysis , Flour*/analysis , Seeds*/chemistry , Food Handling*/methods, Rheology ; Viscosity ; Water ; Solubility ; Hot Temperature ; Taste

Integrating Genomics and Metabolomics to Identify Lactic Acid Bacteria With Broad-Spectrum Antimicrobial Activity and Validation in a Bread System.

Συγγραφείς: Zhang X; State Key Laboratory of Food Nutrition and Safety, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China., Liu L; State Key Laboratory of Food Nutrition and Safety, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China., Liu D; State Key Laboratory of Food Nutrition and Safety, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China., Cui M; State Key Laboratory of Food Nutrition and Safety, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China., Shi C; State Key Laboratory of Food Nutrition and Safety, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China., Zheng Y; State Key Laboratory of Food Nutrition and Safety, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China., Su Z; State Key Laboratory of Food Nutrition and Safety, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China., Shen Y; State Key Laboratory of Food Nutrition and Safety, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China., Wang M; State Key Laboratory of Food Nutrition and Safety, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China.

Πηγή: Journal of food science [J Food Sci] 2026 Sep; Vol. 91 (9), pp. e71392.

Τύπος έκδοσης: Journal Article

Στοιχεία περιοδικού: 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

Ιατρικοί όροι (MeSH): Bread*/microbiology , Lactobacillales*/genetics , Lactobacillales*/metabolism , Anti-Infective Agents*/pharmacology , Lactiplantibacillus plantarum*/genetics , Lactiplantibacillus plantarum*/metabolism, Staphylococcus aureus/drug effects ; Escherichia coli/drug effects ; Aspergillus niger/drug effects ; Penicillium/drug effects ; Metabolomics ; Genomics ; Food Microbiology ; Microbial Sensitivity Tests

Zein/Gum Arabic Nanoparticles for Cinnamaldehyde Delivery: Enhanced Antifungal Performance and Bread Shelf Life Extension.

Συγγραφείς: Sartor M; Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul, Brazil., da Rosa VT; Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul, Brazil., Nascimento LS; Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul, Brazil., Thill AS; Graduate Program in Physics, Institute of Physics, UFRGS, Porto Alegre, Brazil., Bernardi F; Graduate Program in Physics, Institute of Physics, UFRGS, Porto Alegre, Brazil., Veras FF; Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul, Brazil., Welke JE; Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul, Brazil.

Πηγή: Journal of food science [J Food Sci] 2026 Sep; Vol. 91 (9), pp. e71488.

Τύπος έκδοσης: Journal Article

Στοιχεία περιοδικού: 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

Ιατρικοί όροι (MeSH): Zein*/chemistry , Gum Arabic*/chemistry , Acrolein*/analogs & derivatives , Acrolein*/pharmacology , Acrolein*/chemistry , Nanoparticles*/chemistry , Antifungal Agents*/pharmacology , Antifungal Agents*/chemistry , Bread*/microbiology , Bread*/analysis , Food Preservation*/methods, Penicillium/drug effects ; Penicillium/growth & development ; Aspergillus flavus/drug effects ; Food Storage ; Particle Size ; Spectroscopy, Fourier Transform Infrared