Cargando…

Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits

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 th...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zhang, Jiayan, Liu, Mengting, Zhao, Yansheng, Zhu, Ying, Bai, Juan, Fan, Songtao, Zhu, Lin, Song, Ci, Xiao, Xiang
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368413/ https://www.ncbi.nlm.nih.gov/pubmed/35954011 http://dx.doi.org/10.3390/foods11152243

Ejemplares similares

Should Research on the Nutritional Potential and Health Benefits of Fermented Cereals Focus More on the General Health Status of Populations in Developing Countries?
por: Laurent-Babot, Caroline, et al.
Publicado: (2017)

Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights
por: Verni, Michela, et al.
Publicado: (2019)

Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications
por: Petrova, Penka, et al.
Publicado: (2020)

Effects of L.plantarum dy-1 fermentation time on the characteristic structure and antioxidant activity of barley β-glucan in vitro
por: Zhang, Jiayan, et al.
Publicado: (2022)

Editorial: Compositional Diversity in Cereals in Relation to Their Nutritional Quality and Health Benefits
por: Bao, Jinsong, et al.
Publicado: (2022)

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes
por: Nkhata, Smith G., et al.
Publicado: (2018)

Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications
por: Tsafrakidou, Panagiota, et al.
Publicado: (2020)

Editorial: Nutrition and chemistry of cereal macromolecules in cereal-based products
por: Liu, Hua-Min, et al.
Publicado: (2022)

Development of probiotics beverage using cereal enzymatic hydrolysate fermented with Limosilactobacillus reuteri
por: Yang, Zhoujie, et al.
Publicado: (2022)

Complementary feeding and effect of spontaneous fermentation on anti-nutritional factors of selected cereal-based complementary foods
por: Asres, Degnet Teferi, et al.
Publicado: (2018)

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages
por: Ignat, Maria Valentina, et al.
Publicado: (2020)

How Fermentation Affects the Antioxidant Properties of Cereals and Legumes
por: Verni, Michela, et al.
Publicado: (2019)

Molecular Approaches to Understand Nutritional Potential of Coarse Cereals
por: Singh, Amit Kumar, et al.
Publicado: (2016)

Effect of Extrusion or Fermentation on Physicochemical and Digestive Properties of Barley Powder
por: Xiao, Xiang, et al.
Publicado: (2022)

Hypolipidemic effects of lactic acid bacteria fermented cereal in rats
por: Banjoko, Immaculata Oyeyemi, et al.
Publicado: (2012)

Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages
por: Fentie, Eskindir Getachew, et al.
Publicado: (2020)

Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages
por: Ziarno, Małgorzata, et al.
Publicado: (2021)

The Palatability of Cereal Based Nutritional Supplements in Cancer Patients
por: Baik, Hyun Wook, et al.
Publicado: (2014)

Mineral Composition of Cereal and Cereal-Free Dry Dog Foods versus Nutritional Guidelines
por: Kazimierska, Katarzyna, et al.
Publicado: (2020)

Thinking Outside of the Cereal Box: Breeding Underutilized (Pseudo)Cereals for Improved Human Nutrition
por: Bekkering, Cody S., et al.
Publicado: (2019)

Health Benefits of Cereal Grain- and Pulse-Derived Proteins
por: Bouchard, Jenny, et al.
Publicado: (2022)

Nutritional Adequacy of Commercial Complementary Cereals in Germany
por: Theurich, Melissa A., et al.
Publicado: (2020)

Evaluation of Different Yeast Species for Improving In vitro Fermentation of Cereal Straws
por: Wang, Zuo, et al.
Publicado: (2016)

Erratum: The Palatability of Cereal Based Nutritional Supplements in Cancer Patients
por: Baik, Hyun Wook, et al.
Publicado: (2015)

Metabolic pathways engineering for drought or/and heat tolerance in cereals
por: Liu, Songtao, et al.
Publicado: (2023)

Intestinal Microbiota of Fattening Pigs Offered Non-Fermented and Fermented Liquid Feed with and without the Supplementation of Non-Fermented Coarse Cereals
por: Bunte, Sebastian, et al.
Publicado: (2020)

Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32
por: Ogunremi, Omotade R., et al.
Publicado: (2015)

An Update Regarding the Bioactive Compound of Cereal By-Products: Health Benefits and Potential Applications
por: Fărcaș, Anca Corina, et al.
Publicado: (2022)

Editorial: Nutritional structures, growth and development processes, and responses to stresses in coarse cereals
por: Li, Jinbo, et al.
Publicado: (2023)

Microbial Diversity and Metabolite Profile of Fermenting Millet in the Production of Hausa koko, a Ghanaian Fermented Cereal Porridge
por: Atter, Amy, et al.
Publicado: (2021)

Advances in Cereal Crop Genomics for Resilience under Climate Change
por: Zenda, Tinashe, et al.
Publicado: (2021)

A Comparative Study of the Effects of Whole Cereals and Refined Cereals on Intestinal Microbiota
por: Yu, Dan, et al.
Publicado: (2023)

Evaluating the Nutritional Content of Children’s Breakfast Cereals in Australia
por: Tong, Terence, et al.
Publicado: (2018)

Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
por: Pasqualone, Antonella, et al.
Publicado: (2021)

The nutritional quality of cereals varies geospatially in Ethiopia and Malawi
por: Gashu, D., et al.
Publicado: (2021)

Does Fermentation Really Increase the Phenolic Content in Cereals? A Study on Millet
por: Balli, Diletta, et al.
Publicado: (2020)

Benefit of Introgression Depends on Level of Genetic Trait Variation in Cereal Breeding Programmes
por: Li, Yongjun, et al.
Publicado: (2022)

Nutraceutical Combinational Therapy for Diarrhoea Control with Probiotic Beverages from Fermented Fruits, Vegetables and Cereals to Regain Lost Hydration, Nutrition and Gut Microbiota
por: Dahiya, Divakar, et al.
Publicado: (2023)

Toward Exploring and Utilizing the Nutritional and Functional Properties of Cereal Crops
por: Wang, Yaqiong, et al.
Publicado: (2023)

Recent Advances in Fermented Milk and Meat Products—Quality, Nutritional Value and Safety
por: Ogrodowczyk, Anna Maria, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_umstdr1svb3s3siv2r5dvj65en