Cereal grains represent one of the major sources of human food and nowadays, their
production has increased to fulfill the needs of the world's population. Among whole grains …

This study provides an overview of the factors that influence the effect of fermentation on the
antioxidant activity and the mechanisms that augment antioxidative activities in fermented …

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

Background Bioactive phenolic compounds have recently received great attention in the
food and clinical sectors due to their antioxidant potential. Extensive studies have been …

Epidemiological studies have clearly shown that whole-grain cereals can protect against
obesity, diabetes, CVD and cancers. The specific effects of food structure (increased satiety …

Enzymatic and microbial conversion of flour components during bread making determines
bread quality. Metabolism of sourdough microbiota and the activity of cereal enzymes are …

Sourdough fermentation is one of the oldest food biotechnologies, which has been studied
and recently rediscovered for its effect on the sensory, structural, nutritional and shelf life …

Sourdough is a specific and stressful ecosystem inhabited by yeasts and lactic acid bacteria
(LAB), mainly heterofermentative lactobacilli. On the basis of their inocula, three types of …

Wheat bran, a by‐product of the industrial roller milling of wheat, is increasingly added to
food products because of its nutritional profile and physiological effects. Epidemiological …

Use of sourdough is of expanding interest for improvement of flavour, structure and stability
of baked goods. Cereal fermentations also show significant potential in improvement and …