Fermentation processes in foods often lead to changes in nutritional and biochemical quality
relative to the starting ingredients. Fermented foods comprise very complex ecosystems …

Researchers are nowadays focused on the importance of bioactive compounds (BACs) of
natural origin, which are secondary metabolites derived from seeds, food and fermentation …

Background The starchy crops which normally form the staple diet of people are rich in
carbohydrates. People leading a sedentary lifestyle and consuming high amounts of …

Background Germination has been widely employed to produce germinated edible seeds
and sprouts for consumption in our daily life. Through simple germination procedures, many …

Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make
nutrients available for plant growth and development. Consumption of sprouted grains is …

In this study, strains producing feruloyl esterase were screened by Oxford Cup clear zones
method and by evaluating the ability to decompose hydroxycinnamoyl esters. The strain was …

Fermented foods are experiencing a resurgence due to the consumers' growing interest in
foods that are natural and health promoting. Microbial fermentation is a biotechnological …

The desire for foods with lower glycemic indices has led to the exploration of functional
ingredients and novel food processing techniques. The glycemic index (GI) is a well …

abstract Background Grains are an important source of many nutrients and minerals and
because of the phytochemicals they contain, they help to maintain optimum health. Millets, a …

In recent years, recommendations on whole grains consumption have been added to the
overall dietary guidelines of many countries around the world. Despite the many benefits on …