Research progress on processing and nutritional properties of fermented cereals

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-03 DOI:10.1007/s13197-024-06099-6

Guodong Ye, Lina Guan, Min Zhang

引用次数: 0

Abstract

•Fermentation can increase the content of bioactive components in cereals.

•Fermentation can change the microstructure of cereal starch and dietary fiber.

•Fermentation can improve the nutritional and processing properties of cereal.

•Fermented cereals and their products contribute significantly to human health.

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Journal of Food Science and Technology

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期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.