Cereal-based fermented foods and beverages

By A. Blandino, M. Al-Aseeri, S. Pandiella, D. Cantero, C. Webb. 2003

961 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/9e59f8566f71ee82e33cebedc7ed24f1e427c885

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In Food Science

In Nutrition and Dietetics

Citations in the corpus

Alternative plant protein sources for pigs and chickens in the tropics – nutritional value and constraints: a review (2012, background): “, 2008), which is feasible for smallholders, is required to avoid substantial losses of lysine and tryptophane (Blandino et al., 2003), or even benefit from increased lysine content (Gerez et al.”
Advantages of traditional lactic acid bacteria fermentation of food in Africa (2010, positive): “These organoleptic properties make fermented food more popular than the unfermented one in terms of consumer acceptance [5].”
Achievements and Challenges in Improving the Nutritional Quality of Food Legumes (2015, background): “amylases, cellulases and invertases) (Blandino et al., 2003; Yu et al., 2003; Tomasik and Horton; 2012).”
Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods (2020, background): “The tryptophan content increased while the manufacturing of uji, whereas it was also measured that there was a significant drop in lysine content [8].”
Changes Occurring in Spontaneous Maize Fermentation: An Overview (2020, background): “They are also able to increase the content of free amino acids and B group vitamins, improving the availability of iron, zinc, and calcium by breaking down antinutritional compounds [31]; in addition, they produce gas and other volatile compounds (VOCs) contributing to the sensory properties of the ”
Health benefits of fermented foods (2019, background): “and oligosaccharides in cereals and increases the synthesis of certain amino acids and the bioavailability of the vitamins of group B (Blandino et al. 2003).”
Review: Diversity of Microorganisms in Global Fermented Foods and Beverages (2016, neutral): “…2008 Dhokla Bengal gram Mild acidic, spongy, steamed, snack Leuc. mesenteroides, Lb. fermenti, Ent. faecalis, Tor. candida, Tor. pullulans India Blandino et al., 2003 Douchi Soybean Alkaline, paste B. amyloliquefaciens, B. subtilis, Asp. oryzae China, Taiwan Wang et al., 2006; Zhang et al.,…”