Traditional Fermentation Affects the Nutraceutical Properties of Parkia biglobosa Seeds
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-023-01064-8.pdf
Reference48 articles.
1. Food and Agriculture Organization of the United Nations, World Health Organization (2019) Sustainable healthy diets: guiding principles
2. Tamang JP, Cotter PD, Endo A et al (2020) Fermented foods in a global age: East meets West. Compr Rev Food Sci Food Saf 19:184–217. https://doi.org/10.1111/1541-4337.12520
3. Garrido-Galand S, Asensio-Grau A, Calvo-Lerma J et al (2021) The potential of fermentation on nutritional and technological improvement of cereal and legume flours: a review. Food Res Int 145:110398. https://doi.org/10.1016/j.foodres.2021.110398
4. Annunziata G, Arnone A, Ciampaglia R, Tenore GC, Novellino E (2020) Fermentation of Foods and Beverages as a Tool for increasing availability of Bioactive Compounds. Focus on short-chain fatty acids. Foods 9:999. https://doi.org/10.3390/foods9080999
5. Capozzi V, Fragasso M, Bimbo F (2021) Microbial Resources, Fermentation and reduction of negative Externalities in Food Systems: patterns toward sustainability and resilience. Fermentation 7:54. https://doi.org/10.3390/fermentation7020054
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