Rossana Coda
YOU?
Author Swipe
View article: Rising together: Exploring Sourdough Fermentation Diversity through Co-design in the HealthFerm Citizen Science Initiative
Rising together: Exploring Sourdough Fermentation Diversity through Co-design in the HealthFerm Citizen Science Initiative Open
Fermented foods are culturally significant and increasingly recognized for their potential health benefits, yet scientific data on household fermentation practices remain limited. We launched a co-designed citizen science (CS) initiative w…
View article: Expanding food applications of yeast protein by microbial fermentation: techno-functional, rheological and aroma characterization
Expanding food applications of yeast protein by microbial fermentation: techno-functional, rheological and aroma characterization Open
View article: Rising together: Exploring Sourdough Fermentation Diversity through Co-design in the HealthFerm Citizen Science Initiative
Rising together: Exploring Sourdough Fermentation Diversity through Co-design in the HealthFerm Citizen Science Initiative Open
Fermented foods are culturally significant and increasingly recognized for their potential health benefits, yet scientific data on household fermentation practices remain limited. We launched a co-designed citizen science (CS) initiative w…
View article: Regulation of Sugar Metabolism During Fermentation of Brewers' Spent Grain by <i>Leuconostoc pseudomesenteroides</i> <scp>DSM20193</scp>
Regulation of Sugar Metabolism During Fermentation of Brewers' Spent Grain by <i>Leuconostoc pseudomesenteroides</i> <span>DSM20193</span> Open
Re‐utilising brewers' spent grain (BSG) through LAB fermentation can enable its broad use in the food industry, enhancing its nutritional and functional properties and offering a clear example of a sustainable approach in the valorisation …
View article: Tailored bioprocessing of brewers’ spent grain for the development of upcycled plant-based spoonable snacks
Tailored bioprocessing of brewers’ spent grain for the development of upcycled plant-based spoonable snacks Open
View article: Impact of fermentation conditions and dextran structure on the rheological and textural properties of a novel high-protein, high-fiber and low-fat plant-based cheese
Impact of fermentation conditions and dextran structure on the rheological and textural properties of a novel high-protein, high-fiber and low-fat plant-based cheese Open
View article: Molecular characterization of exopolysaccharide from Periweissella beninensis LMG 25373T and technological properties in plant-based food production
Molecular characterization of exopolysaccharide from Periweissella beninensis LMG 25373T and technological properties in plant-based food production Open
Periweissella beninensis LMG 25373T, belonging to the recently established Periweissella genus, exhibits unique motility and high adhesion capabilities, indicating significant probiotic potential, including resilience under simu…
View article: Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread.
Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread. Open
View article: Impact of pre-treatments and bioprocessing on the carbohydrate and polyphenol profile of brewers’ spent grain
Impact of pre-treatments and bioprocessing on the carbohydrate and polyphenol profile of brewers’ spent grain Open
View article: Protective Effects of Polysaccharides on Antifungal Activity of Bread Waste-derived Bioactive Peptides During Freeze Drying
Protective Effects of Polysaccharides on Antifungal Activity of Bread Waste-derived Bioactive Peptides During Freeze Drying Open
Bioactive peptides (BPs) derived from agri-food side-streams display great potential as functional ingredients and nutraceuticals. However, BPs can be susceptible to environmental stressors and food processing conditions and typically exis…
View article: Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread
Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread Open
View article: Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran
Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran Open
This study produced dextran both in situ by fermentation with Weissella confusa A16 and in vitro by isolated W. confusa A16 dextransucrase enzyme, and investigated its effects on the flavor properties of faba bean protein concentrate (FPC)…
View article: Potential of microbial and cereal β-glucans as hydrocolloids in gluten-free oat baking
Potential of microbial and cereal β-glucans as hydrocolloids in gluten-free oat baking Open
To compensate the absence of viscoelastic gluten network, water-binding and viscosity-forming ingredients, hydrocolloids, are commonly used in gluten-free doughs. Currently, hydrocolloids are often E coded while many consumers prefer "clea…
View article: Effect of LAB starters on technological and functional properties of composite carob and chickpea flour plant-based gurt
Effect of LAB starters on technological and functional properties of composite carob and chickpea flour plant-based gurt Open
Carob pulp powder and chickpea flour were used as ingredients in the formulation of a plant-based fermented beverage (gurt). Three different exopolysaccharide-producing strains (Levilactobacillus brevis AM7, Weissella confusa CK15, and Ped…
View article: Synthesis in situ of heteropolysaccharide by Levilactobacillus brevis AM7 during fermentation of oat and hemp and its effect on the techno-functional properties of oat yogurt type model
Synthesis in situ of heteropolysaccharide by Levilactobacillus brevis AM7 during fermentation of oat and hemp and its effect on the techno-functional properties of oat yogurt type model Open
Plant raw materials, such as oat bran concentrate (OBC), oat flour (OF), and hemp protein concentrate (HP), are significant sources of dietary fibers and proteins with high nutritional quality. Exopolysaccharides (EPS) synthesized by lacti…
View article: Antifungal peptides from faba bean flour fermented by Levilactobacillus brevis AM7 improve the shelf-life of composite faba-wheat bread
Antifungal peptides from faba bean flour fermented by Levilactobacillus brevis AM7 improve the shelf-life of composite faba-wheat bread Open
Faba bean is an important crop from an ecological, nutritional, and economical perspective, hence its incorporation in plant-based products can play a key role in the sustainability of the whole food system. In this study, the antifungal p…
View article: Technological and sensory properties of plant-based meat analogues containing fermented sunflower protein concentrate
Technological and sensory properties of plant-based meat analogues containing fermented sunflower protein concentrate Open
Sunflower press cake is a protein-rich sidestream from oil production, that is potentially suitable for human consumption, but its utilisation is hindered by the high content of chlorogenic acid (CGA), an abundant anti-nutritional factor. …
View article: Potential of native and bioprocessed brewers' spent grains as organic soil amendments
Potential of native and bioprocessed brewers' spent grains as organic soil amendments Open
Introduction The use of novel soil amendments and the exploitation of plant growth-promoting microorganisms are considered promising tools for developing a more sustainable agriculture in times when ensuring high-yield productions with lim…
View article: Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate
Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate Open
Fermentation with Weissella confusa A16 could improve the flavor of various plant-based sources. However, less is known about the influence of fermentation conditions on the profile of volatile compounds, dextran synthesis and acidity. The…
View article: Fermented Brewers’ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro
Fermented Brewers’ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro Open
Brewers’ spent grain or BSG is a fiber and protein rich food-grade side stream that has remained underutilized due to its poor technological and sensory characteristics. In this study, BSG was fermented with Weissella confusa A16 in presen…
View article: Enzyme technology for value addition in the beverage industry waste
Enzyme technology for value addition in the beverage industry waste Open
View article: Enhancing the utilization of rapeseed protein ingredients in bread making by tailored lactic acid fermentation
Enhancing the utilization of rapeseed protein ingredients in bread making by tailored lactic acid fermentation Open
The aim of this study was to investigate the performance of rapeseed protein isolate (RPI) or concentrate (RPC) as such and after lactic acid bacteria fermentation as ingredients in composite wheat baking. Bread recipes were developed repl…
View article: The role of dextran and maltosyl-isomalto-oligosaccharides on the structure of bread enriched with surplus bread
The role of dextran and maltosyl-isomalto-oligosaccharides on the structure of bread enriched with surplus bread Open
Occurrence of surplus bread (SB) is common in the baking industry. Edible surplus bread can be utilized as a new bread dough ingredient; however, it creates technological challenges that affect the quality of the new bread. In this study, …
View article: In situ production of vitamin B12 and dextran in soya flour and rice bran: A tool to improve flavour and texture of B12-fortified bread
In situ production of vitamin B12 and dextran in soya flour and rice bran: A tool to improve flavour and texture of B12-fortified bread Open
This study aimed to develop a fermentation process that allows the concomitant production of dextran (a texture-enhancing agent) and vitamin B12 (in situ fortification) for bread applications. Mixed fermentation of soya flour or rice bran …
View article: Yoghurt as a starter in sourdough fermentation to improve the technological and functional properties of sourdough-wheat bread
Yoghurt as a starter in sourdough fermentation to improve the technological and functional properties of sourdough-wheat bread Open
The incorporation of yoghurt as a starter in sourdough wheat bread, to improve technological and nutritional properties, was investigated. Two bread dough matrices were considered: endosperm wheat flour and blended with whole-grain flour. …
View article: Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making
Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making Open
Aims The aim of this study was to investigate the effectiveness of bread as substrate for γ-aminobutyric acid (GABA) biosynthesis, establishing a valorization strategy for surplus bread, repurposing it within the food chain. Methods and Re…
View article: Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties
Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties Open
A comprehensive study into the potential of bioprocessing techniques (sprouting and sourdough fermentation) for improving the technological and nutritional properties of wheat breads produced using barley and lentil grains was undertaken. …
View article: How water‐soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain
How water‐soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain Open
Summary We proposed a novel phenomic approach to track the effect of short‐term exposures of Lactiplantibacillus plantarum and Leuconostoc pseudomesenteroides to environmental pressure induced by brewers' spent grain (BSG)‐derived sacchari…
View article: Challenges and opportunities for wheat alternative grains in breadmaking: Ex-situ- versus in-situ-produced dextran
Challenges and opportunities for wheat alternative grains in breadmaking: Ex-situ- versus in-situ-produced dextran Open
View article: Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta
Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta Open
Brewers’ spent grain (BSG), the by-product of brewing, was subjected to a xylanase treatment followed by fermentation with Lactiplantibacillus plantarum PU1. Bioprocessed BSG has been used as ingredient to obtain a fortified semolina pasta…