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Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products
Abstract A growing number of consumers opt for plant-based milk substitutes for medical reasons or as a lifestyle choice. Medical reasons include lactose intolerance, with a worldwide prevalence ofExpand
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Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides
Exopolysaccharides (EPS)-producing lactic acid bacteria (LAB) are industrially important microorganisms in the development of functional food products and are used as starter cultures or coadjutantsExpand
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Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products.
Mould spoilage is the main cause of substantial economic loss in bakery industry and might also cause public health problems due to the production of mycotoxins. The reduction of mould growth inExpand
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Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours.
This study determined exopolysaccharide (EPS) production by Weissella cibaria MG1 in sourdoughs prepared from gluten-free flours (buckwheat, oat, quinoa and teff), as well as wheat flour. SourdoughsExpand
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Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: from crop farming to cereal products.
Lactic acid bacteria (LAB) metabolites are a reliable alternative for reducing fungal infections pre-/post-harvest with additional advantages for cereal-base products which convene the food market'sExpand
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"Green preservatives": combating fungi in the food and feed industry by applying antifungal lactic acid bacteria.
Fungal food spoilage plays a pivotal role in the deterioration of food and feed systems and some of them are also able to produce toxic compounds for humans and animals. The mycotoxins produced byExpand
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Modifying the Cold Gelation Properties of Quinoa Protein Isolate: Influence of Heat-Denaturation pH in the Alkaline Range
Heat-denaturation of quinoa protein isolate (QPI) at alkali pH and its influence on the physicochemical and cold gelation properties was investigated. Heating QPI at pH 8.5 led to increased surfaceExpand
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Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment
Brewer’s spent grain (BSG) represents 85 % of brewing industry by-products. Currently, BSG is underutilised as low-value animal fodder. The current study aims to expose additional nutritional andExpand
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Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life.
The present study investigated the antifungal activity of Lactobacillus amylovorus DSM19280 as a starter culture for gluten-free quinoa sourdough bread under pilot-plant conditions to extend theExpand
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Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes
The market for plant-based dairy-type products is growing as consumers replace bovine milk in their diet, for medical reasons or as a lifestyle choice. A screening of 17 different commercialExpand
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