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The potential of fermentation on nutritional and technological improvement of cereal and legume flours: a review

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The potential of fermentation on nutritional and technological improvement of cereal and legume flours: a review

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Garrido-Galand, S.; Asensio-Grau, A.; Calvo-Lerma, J.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2021). The potential of fermentation on nutritional and technological improvement of cereal and legume flours: a review. Food Research International. 145:1-15. https://doi.org/10.1016/j.foodres.2021.110398

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Title: The potential of fermentation on nutritional and technological improvement of cereal and legume flours: a review
Author: Garrido-Galand, S. Asensio-Grau, Andrea Calvo-Lerma, Joaquim Heredia Gutiérrez, Ana Belén Andrés Grau, Ana María
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
[EN] Nowadays there is an increasing demand for vegetable protein sources as an alternative to that of animal origin, not only for its greater environmental sustainability but also for its relationship with lower risk of ...[+]
Subjects: Legumes , Cereals , Seeds , Antinutritional factors , Solid-state fermentation , Submerged fermentation , Flour
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Food Research International. (issn: 0963-9969 )
DOI: 10.1016/j.foodres.2021.110398
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.foodres.2021.110398
Project ID:
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-107723RB-C22/ES/CONCEPTUALIZACION PARA LA CREACION DE ALIMENTOS CON PROTEINAS SOSTENIBLES. OBTENCION DE INGREDIENTES RICOS EN PROTEINAS VEGETALES CON DIGESTIBILIDAD Y FUNCIONALIDAD MEJORADAS/
info:eu-repo/grantAgreement/GVA//APOSTD%2F2019%2F102//CONTRATO POSTDOCTORAL GVA-CALVO LERMA. PROYECTO. INFLUENCE OF FOOD AND HOST-RELATED FACTORS ON LIPID DIGESTION/
info:eu-repo/grantAgreement/GVA//ACIF%2F2017%2F008//AYUDA PREDOCTORAL CONSELLERIA-BUENO GOMEZ. PROYECTO: INVESTIGACION Y DESARROLLO DE METODOLOGIA AVANZADA DE SEGMENTACION DE LA MEDULA ESPINAL CERVICAL A PARTIR DE IMAGENES RM PARA LA AYUDA AL DIAGNOSTICO/
Thanks:
The authors thank the Generalitat Valenciana and also the European Union ("El Fondo Social Europeo (FSE) invierte en tu futuro") for the PhD scholarship given to Andrea Asensio Grau (ACIF/2017/008) and the postdoctoral ...[+]
Type: Artículo

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