食品科学
益生菌
功能性食品
发酵
微量营养素
生物
生物技术
健康福利
营养物
多酚
食品加工中的发酵
原材料
膳食纤维
化学
传统医学
医学
乳酸
生物化学
细菌
生态学
抗氧化剂
遗传学
有机化学
作者
Huibin Qin,Houbin Wu,Ke Shen,Yilin Liu,Meng Li,Haigang Wang,Zhijun Qiao,Zhixin Mu
出处
期刊:Foods
[MDPI AG]
日期:2022-10-11
卷期号:11 (20): 3155-3155
标识
DOI:10.3390/foods11203155
摘要
Fermented minor grain (MG) foods often have unique nutritional value and functional characteristics, which are important for developing dietary culture worldwide. As a kind of special raw material in fermented food, minor grains have special functional components, such as trace elements, dietary fiber, and polyphenols. Fermented MG foods have excellent nutrients, phytochemicals, and bioactive compounds and are consumed as a rich source of probiotic microbes. Thus, the purpose of this review is to introduce the latest progress in research related to the fermentation products of MGs. Specific discussion is focused on the classification of fermented MG foods and their nutritional and health implications, including studies of microbial diversity, functional components, and probiotic potential. Furthermore, this review discusses how mixed fermentation of grain mixtures is a better method for developing new functional foods to increase the nutritional value of meals based on cereals and legumes in terms of dietary protein and micronutrients.
科研通智能强力驱动
Strongly Powered by AbleSci AI