Cereal-based fermented foods and beverages

Blandino, Ana; Al-Aseeri, M.E.; Pandiella, Severino S.; Cantero, Domingo; Webb, Colin

doi:10.1016/s0963-9969(03)00009-7

Cited by 857 publications

(563 citation statements)

References 58 publications

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“…It is found to provide health benefits by reducing the nonnutritive compounds such as phytates in cereals. This reduction in phytate results in increase in amount of soluble iron, zinc and calcium (Blandino et al 2003). Apart from the extension of shelf life, fermentation also caused improvement in texture and flavour (Chavan and Kadam 1989).…”

Section: Processing Of Oatsmentioning

confidence: 99%

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

et al. 2013

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Oats (Avena sativa L.) have received considerable attention for their high content of dietary fibres, phytochemicals and nutritional value. It is believed that consumption of oats possesses various health benefits such as hypocholesterolaemic and anticancerous properties. Oats have also recently been considered suitable in the diet of celiac patients. Owing to their high nutritional value, oat-based food products like breads, biscuits, cookies, probiotic drinks, breakfast cereals, flakes and infant food are gaining increasing consideration. Research and development on oat and its products may be helpful in combating various diseases known to mankind. This paper provides an overview of the nutritional and health benefits provided by oats as whole grains and its value added products. It is designed to provide an insight on the processing of oats and its effect on their functional properties. The manuscript also reviews various uses of oats and its fractions for clinical and industrial purposes and in development of value added food products.

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Section: Processing Of Oatsmentioning

confidence: 99%

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

et al. 2013

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“…Although reports available on biological activity of phytochemicals from vegetables are abundant (Ferrari 2004), there have been very few reports on physiological functions of meat or meat ingredients (Arihara 2006;Blandino et al 2003). The incorporation of meat/fish into other products would positively influence the nutritional and biofunctional value of the product.…”

Section: Meat Incorporated Foodmentioning

confidence: 99%

“…However, the nutritional quality of cereals and the sensorial properties of their products are inferior due to the lower protein content, deficiency of certain essential amino acids, low starch availability, presence of determined antinutrients and coarse nature of the grains (Blandino et al 2003). Incorporation of meat could be a simple way of improving their nutritional value and biofunctionality.…”

Section: Meat Incorporated Foodmentioning

confidence: 99%

“…Developing functional fermented meat products could be an alternative process in the meat industry (Arihara. 2006) as it is known to destroy undesirable components producing a safer product (Blandino et al 2003) also improving shelf life, texture, taste and aroma of the product. The presence of aromas make fermented meat based products more appetizing.…”

Section: Meat Incorporated Foodmentioning

confidence: 99%

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Characteristics and consumer acceptance of healthier meat and meat product formulations—a review

et al. 2011

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“…Organic acids reduce the pH value below 4.0-4.5, making it difficult for some spoilage and pathogenic microorganisms contaminated from different sources to survive. Many researchers observed a correlation between the decline in pH and antagonistic effect of LAB (Dağlıoğlu 2000;Blandino et al 2003;Jay et al 2005). However, Huang et al (2001) demonstrated that the fermentation by-products decreased the viability of both E. coli O157:H7 and S. aureus depending on the concentrations and the lactic antagonism has received extensive attention and several reviews have been published, the most contemporary researches are listed as Fang et al (1996), Nazef et al (2008) and Singh and Ramesh (2008).…”

Section: Resultsmentioning

confidence: 99%

Fate of some pathogenic bacteria and molds in Turkish Tarhana during fermentation and storage period

Turantaş

Kemahlıoğlu

2010

J Food Sci Technol

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The survival of the molds and some pathogenic bacteria such as E. coli O157:H7, S. aureus, S. typhimurium and B. cereus during fermentation and storage period of tarhana (traditional Turkish fermented food) was investigated. Tarhana batches were produced with two different yogurt/flour ratio 0.5 (T 1 ) and 0.75 (T 2 ). The pH and E h values of samples were around 4.0-4.5 and 130-160 mV during fermentation and storage period in both batches, respectively. Moisture and a w values in T 1 and T 2 samples significantly decreased (p<0.05) between the 3rd-7th days of production at 11.2-11.6% and 0.52-0.54, respectively. The numbers of S. aureus and S. typhimurium significantly decreased (p <0.05) during the 1st and 2nd days of fermentation period, respectively and this decline gradually proceeded in both batches. No significant differences (p> 0.05) were observed in both tarhana batches among the molds, E. coli O157:H7 counts during the 1st, 2nd days of fermentation, and B. cereus counts during the all days of fermentation and storage periods, except the16th day of storage.

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Cereal-based fermented foods and beverages

Cited by 857 publications

References 58 publications

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

Characteristics and consumer acceptance of healthier meat and meat product formulations—a review

Fate of some pathogenic bacteria and molds in Turkish Tarhana during fermentation and storage period

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