Gelatinization and fermentation synergy: investigating the protein digestibility, mineral bioaccessibility and microstructural transformations of black mash beans through Saccharomyces cerevisiae and Lactobacillus spp

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2024-05-26 DOI:10.1080/10942912.2024.2350243

Syed Arsalan Ali, Syed Muhammad Ghufran Saeed, Muhammad Sohail, Abdulhakeem Alzahrani, Hany Mohamed Yehia

引用次数: 0

Abstract

This study explored the nutritional qualities of black mash bean flour impacted by fermentation, gelatinization and their combination. Protease activity, in vitro protein digestibility (IVPD), and ...

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糊化和发酵的协同作用：通过酿酒酵母和乳酸菌研究黑醪豆的蛋白质消化率、矿物质生物利用率和微观结构变化

本研究探讨了发酵、糊化及其组合对黑醪豆粉营养品质的影响。蛋白酶活性、体外蛋白质消化率（IVPD）和...

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.