Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights

Sourdough and cereal fermentation in a nutritional perspective.

Use of sourdough is of expanding interest for improvement of flavour, structure and stability of baked goods. Cereal fermentations also show significant potential in improvement and design of the nutritional quality and health effects of foods and ingredients. In addition to improving the sensory quality of whole grain, fibre-rich or gluten-free products, sourdough can also actively retard star...

Functional properties and anti-nutritional factors in cereal bran

Various cereal brans (wheat, rice, barley and oat) were investigated for proximate composition, functional characteristics and certain anti-nutritional factors to assess their potentiality as protein and fibre sources. The major findings of this study are as follows: crude protein ranged from 9.615.03%, fat 4.07-19.31%, dietary fibre 14.0-38.95%, bulk density 0.39-0.59 g/ml, water absorption 11...

Chemical methods Applied to Biotechnology

Physical Methods Applied to Biotechnology

Mergers with Differentiated Products: The Case of the Ready-to-Eat Cereal Industry

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