Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates-Reference-Cited by-同舟云学术

Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates

Published:2022-03-10 Issue: Volume: Page:1-15
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Alrosan Mohammad¹²^ORCID,Tan Thuan-Chew¹^ORCID,Koh Wee Yin³,Easa Azhar Mat¹^ORCID,Gammoh Sana²^ORCID,Alu’datt Muhammad H.²

Affiliation:

1. Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang, Malaysia

2. Faculty of Agriculture, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan

3. Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia

Funder

Malaysian Ministry of Higher Education

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2049200

Reference140 articles.

1. Potential Pathogens among Fungi Identified as Nonsporulating Molds from Blood Cultures

2. Bound phenolics in foods, a review

3. Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

4. Protein Solubility, Digestibility and Fractionation after Germination of Sorghum Varieties

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