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 …

Although fermentation probably originally developed as a means of preserving food
substrates, many fermented foods (FFs), and components therein, are thought to have a …

As one of the most traditional biotechnologies, sourdough fermentation has deep effects on
rheology, sensory and shelf life attributes of baked goods. The most recent literature has …

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 …

Introduction Phenolic acids are important phenolic compounds widespread in foods,
contributing to nutritional and organoleptic properties. Factors affceting individual variability …

Scientific literature is evident that the germinated seeds possess a promising potential for
essential nutrients, flavors, and textural attributes over nongerminated grain. In recent …

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 …

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 …