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Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (Salvia hispanica) and Sesame (Sesamum Indicum) Seeds

Calvo-Lerma, Joaquim; Asensio-Grau, Andrea; García Hernández, Jorge; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María (MDPI AG, 2022-02)

[EN] Fermentation of plant-based substrates with edible fungi enhances the nutrient profile and digestibility, but it has been scarcely applied to edible seeds, which are rich in healthy lipids. In this study, chia and ...
Potential of fermentation processes for nutritional and improvement of cereals, legumes and seeds flours: a review

Garrido Galand, Sara (Universitat Politècnica de València, 2020-10-13)

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

Garrido-Galand, S.; Asensio-Grau, Andrea; Calvo-Lerma, Joaquim; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María (Elsevier, 2021-07)

[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 ...

Mostrando ítems 1-3 de 3