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Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits.
Zhang, Jiayan; Liu, Mengting; Zhao, Yansheng; Zhu, Ying; Bai, Juan; Fan, Songtao; Zhu, Lin; Song, Ci; Xiao, Xiang.
  • Zhang J; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
  • Liu M; Inspection Quarantine Bureau Inspection and Quarantine Technology Center, Zhenjiang 212000, China.
  • Zhao Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
  • Zhu Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
  • Bai J; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
  • Fan S; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
  • Zhu L; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
  • Song C; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
  • Xiao X; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Foods ; 11(15)2022 Jul 27.
Article in English | MEDLINE | ID: covidwho-1993970
ABSTRACT
Fermentation is one of the most economical and safe methods to improve the nutritional value, sensory quality and functional characteristics of raw materials, and it is also an important method for cereal processing. This paper reviews the effects of microbial fermentation on cereals, focusing on their nutritional value and health benefits, including the effects of fermentation on the protein, starch, phenolic compounds contents, and other nutrient components of cereals. The bioactive compounds produced by fermented cereals have positive effects on health regulation. Finally, the future market development of fermented cereal products is summarized and prospected.
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Full text: Available Collection: International databases Database: MEDLINE Language: English Year: 2022 Document Type: Article Affiliation country: Foods11152243

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Full text: Available Collection: International databases Database: MEDLINE Language: English Year: 2022 Document Type: Article Affiliation country: Foods11152243