Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> and Pomegranate Juice

Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> and Pomegranate Juice

New types of sourdough breads are proposed, made with freeze-dried sourdough adjuncts based on: (i) <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> ATCC 14917, a potential probiotic (LP) alone or (ii) with the addition of unfermented pomegranate juice (LPPO) and...

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Bibliographic Details
Main Authors:	Stavros Plessas, Ioanna Mantzourani, Athanasios Alexopoulos, Maria Alexandri, Nikolaos Kopsahelis, Vasiliki Adamopoulou, Argyro Bekatorou
Format:	Article
Language:	English
Published:	MDPI AG 2023-05-01
Series:	Antioxidants
Subjects:	<i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> ATCC 14917 sourdough bread pomegranate juice antioxidant capacity phenolic content phytic acid
Online Access:	https://www.mdpi.com/2076-3921/12/5/1113

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