Cereal-Based Fermented Foods of Africa as Functional Foods

By O. K. Achi, N. Asamudo. Bioactive Molecules in Food, 2015

103 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/bde7c162797b02a277d4c1c87e253a2331cefba4

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1. C. Chaves‐López
2. D. Tsaltas
3. Francesca Maggio
4. A. Serio
5. A. Paparella
6. M. Aspri
7. P. Papademas
8. C. Rossi

Citations in the corpus

• Changes Occurring in Spontaneous Maize Fermentation: An Overview (2020, background): “) and microbial enzymes (usually from lactic acid bacteria and yeasts) are involved [71].”
• Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products (2020, background): “Prebiotics are defined as the indigestible food ingredients that promote the growth and activity of beneficial bacteria in the intestine, thereby benefiting the host, while could be providing textural attributes to the foods, while synbiotics are combinations of probiotics and prebiotics that are de”