Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9256
Abstract: BACKGROUND Lactic acid bacteria fermentation allows soymilk to form a yogurt-like product accompanied by protein acidic coagulation. It is not known whether the coagulation of soy protein during fermentation influences protein digestibility when ingested. In… read more here.
Keywords: protein; soy yogurt; lactic fermentation; protein digestibility ... See more keywords
Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals
Sign Up to like & getrecommendations! Published in 2019 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2019.00098
Abstract: One of the greatest challenges is to reduce malnutrition worldwide while promoting sustainable agricultural and food systems. This is a daunting task due to the constant growth of the population and the increasing demands by… read more here.
Keywords: lactic fermentation; improve nutritional; fermentation; strategy improve ... See more keywords
Effect of Lactic Fermentation and Cooking on Nutrient and Mineral Digestibility of Peas
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.838963
Abstract: Peas are prospectively beneficial legumes in the human diet, and especially in a vegan and vegetarian diet, due to their high content of proteins and starch. Their frequent lack of appeal in human nutrition can… read more here.
Keywords: lactic fermentation; pea flour; fermentation; digestibility peas ... See more keywords
Valorisation through Lactic Fermentation of Industrial Wastewaters from a Bean Blanching Treatment
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DOI: 10.3390/fermentation9040350
Abstract: In recent years, scientific research and industries have been focusing on the application of biological treatments aimed at imparting functional properties to waste products from food industries according to the principles on which the circular… read more here.
Keywords: fermentation industrial; lactic fermentation; valorisation; fermentation ... See more keywords
Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation
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DOI: 10.3390/foods11111553
Abstract: The aim of the study was to assess changes in the basic quality parameters induced by controlled lactic fermentation of fruiting bodies of the button mushroom (Agaricus bisporus). Lactiplantibacillus plantarum 299v with documented probiotic properties… read more here.
Keywords: fruiting bodies; lactic fermentation; controlled lactic; organic acids ... See more keywords