Bread is an important part of our daily nutrition. There is growing evidence that longer dough fermentation times result in tastier and healthier bread (‘slow or traditional breadmaking’) and this...
Projects
Tomatoes are an important part of consumption patterns worldwide. Annually 150 mln tons of tomatoes are produced around the globe, and that makes tomatoes a major crop. They are not just outstanding in flavour...
In today’ s methods of vegetable processing not all parts of the plant are being used, but some of these contain considerable amounts of nutrients. There is an interest in transforming these parts into...
Research suggests that longer processing and fermentation times lead to bread with a superior quality, a longer shelf-life, lower GI, less gluten, more soluble fibre and a greater availability of...
Only the heart and leaves (10 -15% of the plant) are used for human consumption, though the entire plant is known for its health-promoting properties and as an excellent source of fibre, folic acid, minerals...