Fermentation of cereals and legumes: Impact on nutritional constituents and nutrient bioavailability
Fermented food products, especially those derived from cereals and legumes are important
contributors to diet diversity globally. These food items are vital to food security and …
contributors to diet diversity globally. These food items are vital to food security and …
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 …
Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans
C Yi, Y Li, H Zhu, Y Liu, K Quan - Lwt, 2021 - Elsevier
The effects of fermentation with Lactobacillus plantarum on the volatile flavors of mung
beans were studied using a gas chromatograph-ion mobility spectrometer, electronic nose …
beans were studied using a gas chromatograph-ion mobility spectrometer, electronic nose …
Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review
A new era of cutting‐edge technologies and advancements in analytical platforms and
omics sciences is disruptively bringing a paradigm shift in fundamental and translational …
omics sciences is disruptively bringing a paradigm shift in fundamental and translational …
[HTML][HTML] Microbial-based biofortification to mitigate African micronutrients deficiency: A focus on plant-based fermentation as source of B-group vitamins
Micronutrient deficiency is a form of malnutrition responsible for different metabolic diseases,
widely shared among developing low-and middle-income African countries. While …
widely shared among developing low-and middle-income African countries. While …
Highlighting the impact of lactic-acid-bacteria-derived flavours or aromas on sensory perception of African fermented cereals
Sensory characteristics and flavour profiles of lactic-acid-fermented foods are influenced by
lactic acid bacteria (LAB) metabolic activities. The flavour compounds released/produced …
lactic acid bacteria (LAB) metabolic activities. The flavour compounds released/produced …
Biochemical properties, nutritional quality, colour profile and techno‐functional properties of whole grain sourdough and malted cowpea and quinoa flours
YO Kewuyemi, H Kesa… - International Journal of …, 2022 - Wiley Online Library
The particular interest in biomodifications of underutilised but nutritionally distinct whole
grains is vital to promote diet diversity, nutrition transition and food security. This study …
grains is vital to promote diet diversity, nutrition transition and food security. This study …
The process monitors of probiotic fermented sour cherry juice based on the HS-GC-IMS
C Gao, R Wang, F Zhang, Z Sun, X Meng - Microchemical Journal, 2022 - Elsevier
In this study, the sour cherry juice was fermented by lactic acid bacteria (L. rhamnosus GG)
and the volatile compounds were identified by both GC-IMS (gas chromatography-ion …
and the volatile compounds were identified by both GC-IMS (gas chromatography-ion …
GC–MS‐based metabolomics elucidates the impact of cereal‐based microbial starters on the metabolite profile of mahewu prepared from yellow maize
Fermentation of yellow maize using different inocula yields mahewu products with varying
compositions. Comprehensive analysis of the metabolites influencing distinctive …
compositions. Comprehensive analysis of the metabolites influencing distinctive …
Influence of traditional dehulling on mycotoxin reduction and GC-HRTOF-MS metabolites profile of fermented maize products
Contamination with mycotoxins has been a worldwide food safety concern for several
decades, and food processing has been suggested as a potential method to mitigate their …
decades, and food processing has been suggested as a potential method to mitigate their …