Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: A mini review
OA Adebo, I Gabriela Medina-Meza - Molecules, 2020 - mdpi.com
Urbanization, emergence, and prominence of diseases and ailments have led to conscious
and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one …
and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one …
Fermentation affects the antioxidant activity of plant-based food material through the release and production of bioactive components
YS Zhao, AS Eweys, JY Zhang, Y Zhu, J Bai… - Antioxidants, 2021 - mdpi.com
This review reports on the effects of fermentation on the chemical constituents and
antioxidant activity of plant-based food materials. Fermentation involves a series of reactions …
antioxidant activity of plant-based food materials. Fermentation involves a series of reactions …
Plant-based alternatives to yogurt: State-of-the-art and perspectives of new biotechnological challenges
Due to the increasing demand for milk alternatives, related to both health and ethical needs,
plant-based yogurt-like products have been widely explored in recent years. With the main …
plant-based yogurt-like products have been widely explored in recent years. With the main …
Trends in functional food development with three-dimensional (3D) food printing technology: Prospects for value-added traditionally processed food products
One of the recent, innovative, and digital food revolutions gradually gaining acceptance is
three-dimensional food printing (3DFP), an additive technique used to develop products …
three-dimensional food printing (3DFP), an additive technique used to develop products …
Bioprocessing of brewers' spent grain enhances its antioxidant activity: Characterization of phenolic compounds and bioactive peptides
M Verni, E Pontonio, A Krona, S Jacob… - Frontiers in …, 2020 - frontiersin.org
Brewers' spent grain (BSG) is the major by-product of the brewing industry which remain
largely unutilized despite its nutritional quality. In this study, the effects of fermentation on …
largely unutilized despite its nutritional quality. In this study, the effects of fermentation on …
Fermented cereal-based products: Nutritional aspects, possible impact on gut microbiota and health implications
P Tsafrakidou, AM Michaelidou, C G. Biliaderis - Foods, 2020 - mdpi.com
Fermentation, as a process to increase the security of food supply, represents an integral
part of food culture development worldwide. Nowadays, in the evolving functional food era …
part of food culture development worldwide. Nowadays, in the evolving functional food era …
Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps
Lactic acid bacteria (LAB) are common microorganisms found in various ecosystems
including in plants, fermented foods, and the human body. Exploring the biodiversity of lactic …
including in plants, fermented foods, and the human body. Exploring the biodiversity of lactic …
Production, characterization and molecular docking of antioxidant peptides from peptidome of kinema fermented with proteolytic Bacillus spp.
Kinema is an alkaline traditionally fermented soybean product popularly consumed in
Sikkim Himalayan region. Kinema was prepared by soybean fermented with different …
Sikkim Himalayan region. Kinema was prepared by soybean fermented with different …
Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread
Exopolysaccharides produced in situ by lactic acid bacteria during sourdough fermentation
are recognized as bread texture improvers. In this study, the suitability of whole and …
are recognized as bread texture improvers. In this study, the suitability of whole and …
Microbial fermentation for improving the sensory, nutritional and functional attributes of legumes
A rapidly growing population, resource scarcity, and the future sustainability of our food
supply are among the major concerns of today's food industry. The importance of resilient …
supply are among the major concerns of today's food industry. The importance of resilient …