Rossana Coda

List of strains of interest_HealthFerm project

Marco Gobbetti, Raffaella Di Cagno, Ali Zein Alabiden Tlais, Chiara Viretto et autres

This is the list of strains of interest screened within the Healthferm project, WP1, task 1.2 activities. This is part of the deliverable D1.2 "Deeply phenotyped strains and consortia optimised for healthy food fermentations".

it, fi, be, ro, se, ch (code pays fourni par la source)

List of strains of interest_HealthFerm project

Marco Gobbetti, Raffaella Di Cagno, Ali Zein Alabiden Tlais, Chiara Viretto et autres

This is the list of strains of interest screened within the Healthferm project, WP1, task 1.2 activities. This is part of the deliverable D1.2 "Deeply phenotyped strains and consortia optimised for healthy food fermentations".

it, fi, be, ro, se, ch (code pays fourni par la source)

Functional attributes of Propionibacterium freudenreichii and phenotypic shift during fermentation in a faba bean-based model medium

Yaqin Wang, Chiara Viretto, Gabriela Samaniego, Ali Zein Alabiden Tlais et autres

This study characterized fourteen Propionibacterium freudenreichii strains previously isolated from dairy environment for their growth, metabolic performance, enzyme activities, and vitamin B12 biosynthesis in yeast extract-lactate (YEL) and faba bean food-like media (FBM), complemented by genomic and pangenomic analyses to elucidate genetic …

fi, it, be (code pays fourni par la source)

Dataset of Functional attributes of Propionibacterium freudenreichii and phenotypic shift during fermentation in a faba bean-based model medium

Rossana Coda

fi (code pays fourni par la source)

Dataset of Functional attributes of Propionibacterium freudenreichii and phenotypic shift during fermentation in a faba bean-based model medium

Rossana Coda

fi (code pays fourni par la source)

Process-induced changes in starch, dietary fiber, and protein in a fermented plant-based dairy alternative (yo)gurt

Fabio Tuccillo, Silvia Cera, Olivia Zehnder-Wyss, Ewoud Blontrock et autres

Process-induced changes in starch, dietary fiber, and protein in a fermented plant-based dairy alternative (yo)gurt

Fabio Tuccillo, Silvia Cera, Olivia Zehnder-Wyss, Ewoud Blontrock et autres

Currently available plant-based (yo)gurts, hereafter referred to as gurts, generally do not have high protein or fiber content. In this study a faba bean- and oat-based gurt with high-protein (4 g/100 g fw) and high-fiber (3 g/100 g fw) content (HPHF) was …

fi, ch, be (code pays fourni par la source)

Oat sourdough fermentation enhanced β-glucan viscosity and extractability from wholegrain oat bread in an in vitro gastrointestinal model

Silvia Cera, Maija Ojanen, Emmi Santapakka, Miikka Laitinen et autres

Sourdough fermentation has been demonstrated to enhance the texture, sensory and nutritional properties of wheat- and rye-based bread. However, its use in wholegrain oat bread is not well known, especially its impact on altering the physiological functionality of β-glucan. This study aimed …

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Rising together: exploring sourdough fermentation diversity through co-design in the HealthFerm citizen science initiative

Annina R. Meyer, Thomas Gettemans, Jan Patrick Tan, Fabio Tuccillo et autres

Fermented foods are culturally significant and increasingly recognised for their potential health benefits, yet scientific data on household fermentation practices remain limited. We launched a co-designed citizen science (CS) initiative within the HealthFerm project to collect information about the diversity of sourdough …

ch, be, fi, it, ro (code pays fourni par la source)

Rising together: exploring sourdough fermentation diversity through co-design in the HealthFerm citizen science initiative

Annina Meyer, Thomas Gettemans, Jan Patrick Tan, Fabio Tuccillo et autres

Fermented foods are culturally significant and increasingly recognised for their potential health benefits, yet scientific data on household fermentation practices remain limited. We launched a co-designed citizen science (CS) initiative within the HealthFerm project to collect information about the diversity of sourdough …

Process-induced changes in starch, dietary fiber, and protein in a fermented plant-based dairy alternative (yo)gurt

Fabio Tuccillo, Silvia Cera, Olivia Zehnder-Wyss, Ewoud Blontrock et autres

fi, be, ch (code pays fourni par la source)

Impact of different drying techniques on fermented faba bean protein concentrate: Effects on techno-functional, sensory properties, and in vitro protein digestibility following high-moisture extrusion

Pinja Pöri, Heikki Aisala, Silvia Cera, Anni Kortekangas et autres