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 …
Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B1, B2, B3, and B5
M Hrubša, T Siatka, I Nejmanová, M Vopršalová… - Nutrients, 2022 - mdpi.com
This review summarizes the current knowledge on essential vitamins B1, B2, B3, and B5.
These B-complex vitamins must be taken from diet, with the exception of vitamin B3, that can …
These B-complex vitamins must be taken from diet, with the exception of vitamin B3, that can …
African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling
Traditional fermented foods are of major importance with respect to the socio-economic
growth, food security, nutrition, and health of African consumers. In several African countries …
growth, food security, nutrition, and health of African consumers. In several African countries …
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 …
Maize and sorghum as raw materials for brewing, a review
Brewing is among the oldest biotechnological processes, in which barley malt and—to a
lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of …
lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of …
[HTML][HTML] The use of alternative food sources to improve health and guarantee access and food intake
To feed and provide Food Security to all people in the world is a big challenge to be
achieved with the 2030 Agenda. Undernutrition and obesity are to the opposite of a healthy …
achieved with the 2030 Agenda. Undernutrition and obesity are to the opposite of a healthy …
A review on novel non‐thermal food processing techniques for mycotoxin reduction
OA Adebo, T Molelekoa, R Makhuvele… - … journal of food …, 2021 - Wiley Online Library
The overarching challenges of mycotoxin contamination in food necessitate the
development of strategies to be implemented to combat their effects thereof. Common …
development of strategies to be implemented to combat their effects thereof. Common …
A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal‐Based Ethiopian Injera
Fermented foods and beverages are the product of the enzymaticcally transformed food
components which are acived by different microorganisms. Fermented foods have grown in …
components which are acived by different microorganisms. Fermented foods have grown in …
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 …
An overview of fermentation in the food industry-looking back from a new perspective
Fermentation is thought to be born in the Fertile Crescent, and since then, almost every
culture has integrated fermented foods into their dietary habits. Originally used to preserve …
culture has integrated fermented foods into their dietary habits. Originally used to preserve …