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- Title
Bioactive Compounds in Grain Fermentation.
- Authors
Wu, Peng; Wang, Ni
- Abstract
This document is a summary of a special issue titled "Bioactive Compounds in Grain Fermentation" from the journal Fermentation (Basel). The special issue explores the relationship between cereal grains and fermentation, focusing on the health-promoting bioactive compounds found in grains. The special issue includes six publications, covering topics such as the impact of fermentation on volatile components in baijiu production, the nutritional value of fermented soybean meal, the collaborative effects of pure and co-cultures in quinoa seed fermentation, the optimal conditions for enhanced nutritional value in Quercus liaotungensis fermentation, the relationship between arabinoxylans and grain-based fermented foods, and the fermentation properties of high-amylose starch. These publications provide valuable insights into the potential of cereal grains and their fermented products, paving the way for future research in this field.
- Subjects
BIOACTIVE compounds; FERMENTATION; FERMENTED beverages; FOOD fermentation; SORGHUM; SOLID-state fermentation; FERMENTED foods; QUINOA
- Publication
Fermentation (Basel), 2024, Vol 10, Issue 2, p95
- ISSN
2311-5637
- Publication type
Article
- DOI
10.3390/fermentation10020095