Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make
nutrients available for plant growth and development. Consumption of sprouted grains is …

Scientific literature is evident that the germinated seeds possess a promising potential for
essential nutrients, flavors, and textural attributes over nongerminated grain. In recent …

The in situ production of active vitamin B12 was investigated in aqueous cereal‐based
matrices with three strains of food‐grade Propionibacterium freudenreichii. Matrices …

Sorghum is a cereal with significant genetic erraticism. Germination and fermentation are the
traditional processing techniques used to enhance its nutritional efficiency and digestibility …

Cereal food engineering has become increasingly important in the food industry over the
years, as it plays a key role in develo** new food products and improved manufacturing …

Driven by increased health awareness among consumers, the production of foods and
beverages enriched with functional bioactive components is gaining more attention. Malting …

Nowadays people pay more and more attention to the healthy function of grain. Quinoa is
rich in bioactive substances and is easy to grow. In order to further improve the content of …

This paper evaluates and compares two viable approaches for on-demand fortification of
pea-based snacks using binder jet 3D printing. Thiamine hydrochloride was added to an …

Thiamine and riboflavin vitamers are present in a wide range of foods including beer. These
vitamers play critical roles in a variety of enzymatic complexes and can promote and …

Approximately 96% of the malt produced in the world is used as the main raw material,
along with water, to make beer. Likewise, malt is extremely important in Scotland for whisky …