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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发酵谷物加工及营养特性研究进展。

发酵食品，特别是从谷物中提取的发酵食品，是全球饮食多样化的重要贡献者。随着人们对食品口感、风味和营养平衡的日益重视，对发酵技术在谷物中的作用进行全面、综合的评价已成为当务之急。本文综述了近年来的相关研究，综述了谷物的发酵条件，重点介绍了发酵对谷物营养价值和保健益处的影响，包括发酵对淀粉和膳食纤维等基本成分的影响。发酵可以提高谷物中生物活性物质的含量，对预防2型糖尿病、癌症、高血压等慢性疾病有积极作用。最后，对未来发酵谷物产品的市场发展进行了展望，旨在为提高发酵谷物产品的食用品质和开发功能性发酵谷物产品提供参考。补充资料：在线版本包含补充资料，下载地址：10.1007/s13197-024-06099-6。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

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.