Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products.
Sign Up to like & getrecommendations! Published in 2021 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2021.2018989
Abstract: Cereal and legume grains and their processing by-products are rich sources of bioactives such as phenolics with considerable health potential, but these bioactives suffer from low bioaccessibility and bioavailability, resulting in limited use. Several studies… read more here.
Keywords: cereal legume; state fermentation; processing products; solid state ... See more keywords
Widening the Perspectives for Legume Consumption: The Case of Bioactive Non-nutrients
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Plant Science"
DOI: 10.3389/fpls.2022.772054
Abstract: Legume grains have provided essential nutrients in human diets for centuries, being excellent sources of proteins, carbohydrates, fatty acids, and fibers. They also contain several non-nutrients that historically have been connotated as toxic but that… read more here.
Keywords: non nutrients; health; bioactive non; consumption ... See more keywords