Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates.

Alrosan, Mohammad; Tan, Thuan-Chew; Koh, Wee Yin; Easa, Azhar Mat; Gammoh, Sana; Alu'datt, Muhammad H

Alrosan, Mohammad; Tan, Thuan-Chew; Koh, Wee Yin; Easa, Azhar Mat; Gammoh, Sana; Alu'datt, Muhammad H.

Afiliação

Alrosan M; Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang, Malaysia.
Tan TC; Faculty of Agriculture, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan.
Koh WY; Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang, Malaysia.
Easa AM; Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia.
Gammoh S; Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang, Malaysia.
Alu'datt MH; Faculty of Agriculture, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan.

Crit Rev Food Sci Nutr ; 63(25): 7677-7691, 2023.

Article em En | MEDLINE | ID: mdl-35266840

Assuntos

Carboidratos; Proteínas de Plantas; Humanos; Fermentação; Valor Nutritivo; Relação Estrutura-Atividade

Palavras-chave

Digestibility; fermentation; non-nutritive compounds; plant-based proteins; protein quality

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Texto completo: 1 Bases de dados: MEDLINE Assunto principal: Proteínas de Plantas / Carboidratos Limite: Humans Idioma: En Revista: Crit Rev Food Sci Nutr Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Malásia

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