The Genus : A Review of Bioactive Properties of Its Polyphenolic and Capsaicinoid Composition.

Chili is one of the world's most widely used horticultural products. Many dishes around the world are prepared using this fruit. The chili belongs to the genus and is part of the family.

Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production.

The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough fermentation. Sourdough is used as leavening agent for bread making, and metabolites produced by LAB and yeast confer a specific aroma and flavor profile to bread, thus improving its sensory attributes.

Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review.

The demand of foods with high antioxidant capacity have increased and research on these foods continues to grow. This review is focused on chlorogenic acids (CGAs) from green coffee, which is the most abundant source. The main CGA in coffee is 5-O-caffeoylquinic acid (5-CQA).

Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review.

Sorghum () is a nutritional grain considered an important source of micro- and macro-nutrients. Also, the flour obtained from sorghum is considered a suitable substitute for wheat flour for celiac disease patients due it is gluten-free. However, its use has some limitations due to anti-nutritional factors such as tannins, phytates, trypsin inhibitors, and protein crosslinkers.