Formation of Bioactive Tyrosine Derivatives during Sprouting and Fermenting of Selected Whole Grains-Reference-Cited by-同舟云学术

Formation of Bioactive Tyrosine Derivatives during Sprouting and Fermenting of Selected Whole Grains

Published:2021-10-15 Issue:42 Volume:69 Page:12517-12526
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Canlı Merve¹,Çelik Ecem Evrim¹,Kocadağlı Tolgahan¹^ORCID,Kanmaz Evrim Özkaynak²,Gökmen Vural¹^ORCID

Affiliation:

1. Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey

2. Department of Nutrition and Dietetics, Artvin Çoruh University, 08100 Seyitler, Artvin, Turkey

Funder

T??rkiye Bilimsel ve Teknolojik Ara??tirma Kurumu

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c05064

Reference46 articles.

1. Innovative Processing Technologies for Healthy Grains

2. Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

3. Cereals and Grains Association. Definitions of Whole Grain/Sprouted Grain/Whole Grain Product. https://www.cerealsgrains.org/initiatives/definitions/Pages/WholeGrain.aspx (accessed Aug 16, 2021).

4. Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

5. Sourdough and cereal fermentation in a nutritional perspective

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