糊化和发酵的协同作用:通过酿酒酵母和乳酸菌研究黑醪豆的蛋白质消化率、矿物质生物利用率和微观结构变化

IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Properties Pub Date : 2024-05-26 DOI:10.1080/10942912.2024.2350243
Syed Arsalan Ali, Syed Muhammad Ghufran Saeed, Muhammad Sohail, Abdulhakeem Alzahrani, Hany Mohamed Yehia
{"title":"糊化和发酵的协同作用:通过酿酒酵母和乳酸菌研究黑醪豆的蛋白质消化率、矿物质生物利用率和微观结构变化","authors":"Syed Arsalan Ali, Syed Muhammad Ghufran Saeed, Muhammad Sohail, Abdulhakeem Alzahrani, Hany Mohamed Yehia","doi":"10.1080/10942912.2024.2350243","DOIUrl":null,"url":null,"abstract":"This study explored the nutritional qualities of black mash bean flour impacted by fermentation, gelatinization and their combination. Protease activity, in vitro protein digestibility (IVPD), and ...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":null,"pages":null},"PeriodicalIF":3.1000,"publicationDate":"2024-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Gelatinization and fermentation synergy: investigating the protein digestibility, mineral bioaccessibility and microstructural transformations of black mash beans through Saccharomyces cerevisiae and Lactobacillus spp\",\"authors\":\"Syed Arsalan Ali, Syed Muhammad Ghufran Saeed, Muhammad Sohail, Abdulhakeem Alzahrani, Hany Mohamed Yehia\",\"doi\":\"10.1080/10942912.2024.2350243\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This study explored the nutritional qualities of black mash bean flour impacted by fermentation, gelatinization and their combination. Protease activity, in vitro protein digestibility (IVPD), and ...\",\"PeriodicalId\":14050,\"journal\":{\"name\":\"International Journal of Food Properties\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2024-05-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Properties\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/10942912.2024.2350243\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Properties","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10942912.2024.2350243","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

本研究探讨了发酵、糊化及其组合对黑醪豆粉营养品质的影响。蛋白酶活性、体外蛋白质消化率(IVPD)和...
本文章由计算机程序翻译,如有差异,请以英文原文为准。
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Gelatinization and fermentation synergy: investigating the protein digestibility, mineral bioaccessibility and microstructural transformations of black mash beans through Saccharomyces cerevisiae and Lactobacillus spp
This study explored the nutritional qualities of black mash bean flour impacted by fermentation, gelatinization and their combination. Protease activity, in vitro protein digestibility (IVPD), and ...
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
International Journal of Food Properties
International Journal of Food Properties 工程技术-食品科技
CiteScore
5.20
自引率
3.40%
发文量
167
审稿时长
4.3 months
期刊介绍: The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.
期刊最新文献
Tofu wastewater recovery for mannoprotein production from yeast and mold cell walls Unveiling the therapeutic potential of Haloxylon articulatum extract: a comprehensive study on its phytochemical composition, antioxidant, antifungal, and antibacterial activities Utilization of Lactobacillus rhamnosus as probiotic adjunct culture for the development of tempeh Novel Adlay Bran peptides-based Zinc Supplement: optimization of the preparation procedure, structural identification, stability, and Zinc transport ability in vitro Phytochemical analysis and pharmacological activities of essential oils extracted from Zingiber officinale (Roscoe) used in mediterranean diet: in vitro and in silico studies
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1