C
Colin Webb
Researcher at University of Manchester
Publications - 223
Citations - 10734
Colin Webb is an academic researcher from University of Manchester. The author has contributed to research in topics: Fermentation & Solid-state fermentation. The author has an hindex of 55, co-authored 223 publications receiving 9682 citations. Previous affiliations of Colin Webb include University of Kaposvár & University of Western Sydney.
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Cereal-based fermented foods and beverages
TL;DR: This review focuses first on some of the indigenous fermented foods and beverages produced world-wide that have not received the scientific attention they deserve in the last decades.
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Application of cereals and cereal components in functional foods: a review.
TL;DR: It could be concluded that functional foods based on cereals is a challenging perspective, however, the development of new technologies of cereal processing that enhance their health potential and the acceptability of the food product are of primary importance.
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Biological oxidation of ferrous sulphate by Thiobacillus ferrooxidans: a review on the kinetic aspects
TL;DR: Biological oxidation of ferrous sulphate by Thiobacillus ferrooxidans has proved to be a significant step in the bioleaching of sulphide minerals and treatment of acid mine drainage and has beneficial applications in the desulphurization of coal and removal of hydrogen sulphide from gaseous effluents.
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Evaluation of the effect of malt, wheat and barley extracts on the viability of potentially probiotic lactic acid bacteria under acidic conditions
TL;DR: The results presented in this study indicate that malt, wheat and barley extracts exhibit a significant protective effect on the viability of L. plantarum, L. acidophilus and L. reuteri under acidic conditions, which could be mainly attributed to the amount of sugar present in the cereal extracts.
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Growth studies of potentially probiotic lactic acid bacteria in cereal-based substrates
TL;DR: The overall growth kinetics of four potentially probiotic strains cultured in malt, barley and wheat media were investigated to identify the main factors influencing the growth and metabolic activity of each strain in association with the cereal substrate.