Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review-Reference-Cited by-同舟云学术

Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review

Published:2021-06-01 Issue: Volume: Page:1-23
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Arbab Sakandar Hafiz¹²³⁴^ORCID,Chen Yongfu¹²³⁴,Peng Chuantao¹²³⁴,Chen Xia¹²³⁴,Imran Muhammad⁵,Zhang Heping¹²³⁴

Affiliation:

1. Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, P. R. China

2. Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, P. R. China

3. Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China

4. Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China

5. Microbiology Department, Faculty of Biological Sciences, Quaid-I-Azam University Islamabad 45320, Pakistan

Funder

National Natural Science Foundation of China

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.1931300

Reference143 articles.

1. Isolation and identification of histamine-producing Enterobacteriaceae from Qu fermentation starter for Chinese rice wine brewing

2. Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquor

3. Comparison of bacterial communities in gliadin-degraded sourdough (Khamir) sample and non-degraded sample

4. Wheat Fermentation With Enterococcus mundtii QAUSD01 and Wickerhamomyces anomalus QAUWA03 Consortia Induces Concurrent Gliadin and Phytic Acid Degradation and Inhibits Gliadin Toxicity in Caco-2 Monolayers

5. Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor

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