Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Menu
LI Juan-juan, LIU Yi-huan, CHEN Dong-fang, HUANG Shi-rong, TAO Neng-guo. Research Progress of Bio-processing of Cereal Products[J]. Science and Technology of Food Industry, 2020, 41(13): 358-363. DOI: 10.13386/j.issn1002-0306.2020.13.056
Citation: LI Juan-juan, LIU Yi-huan, CHEN Dong-fang, HUANG Shi-rong, TAO Neng-guo. Research Progress of Bio-processing of Cereal Products[J]. Science and Technology of Food Industry, 2020, 41(13): 358-363. DOI: 10.13386/j.issn1002-0306.2020.13.056
shu

Research Progress of Bio-processing of Cereal Products

    Graphical Abstract
    • Abstract
  • Cereal foods are rich in nutrients, such as protein, fat, carbohydrate, dietary fiber etc., and play important roles in Chinese dietary. Studies have shown that appropriate bio-processing of cereal foods can significantly improve the nutritional value of cereals, increase their digestion and absorption efficiency in human body, also can improve the flavor of cereal products and enhance their functional activity. This paper reviews recent advances in bio-processing techniques such as fermentation, enzymatic hydrolysis and germination. The aim is to guide further scientific research, and promote the in-depth use and industrial application of cereal.
    • FullText(HTML)
  • loading
    • References (0)
    • Related Articles
  • Supplements (0)

Catalog

    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return