文章基本信息

标题：Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications
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作者：Panagiota Tsafrakidou ; Alexandra-Maria Michaelidou ; Costas G. Biliaderis 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：6
页码：734-757
DOI：10.3390/foods9060734
出版社：MDPI Publishing
摘要：Fermentation, as a process to increase the security of food supply, represents an integral part of food culture development worldwide. Nowadays, in the evolving functional food era where new sophisticated technological tools are leading to significant transformations in the field of nutritional sciences and science-driven approaches for new product design, fermentation technology is brought to the forefront again since it provides a solid foundation for the development of safe food products with unique nutritional and functional attributes. Therefore, the objective of the present review is to summarize the most recent advances in the field of fermentation processes related to cereal-based products. More specifically, this paper addresses issues that are relevant to nutritional and health aspects, including their interrelation with intestinal (gut) microbiome diversity and function, although clinical trials and/or in vitro studies testing for cereal-based fermented products are still scarce.
关键词：cereal-products; fermentation; nutritional aspects; health impact; probiotics; prebiotics cereal-products ; fermentation ; nutritional aspects ; health impact ; probiotics ; prebiotics