Physicochemical, Functional, Antioxidant, Pasting and FT-IR Spectroscopic Properties of Fermented Acorns and Sorghum Using Traditional Algerian Processes

The fermentation of acorns and sorghum is an ancient practice among the inhabitants of northeastern Algeria. This study aimed to establish the traditional fermentation processes of acorns and sorghum through a regional survey conducted in Algeria. Additionally, it investigated the impact of fermenta...

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Veröffentlicht in:	Processes 2024-08, Vol.12 (8), p.1647
Hauptverfasser:	Belmouloud, Rayene, Bourekoua, Hayat, Wójtowicz, Agnieszka, Mahroug, Hamida, Ayad, Radia, Krajewska, Marta, Różyło, Renata
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Antioxidants Data collection Fermentation Fermented food Flour Food products Fourier transforms Infrared spectroscopy Microorganisms Physicochemical properties Production methods Protein structure Proteins Questionnaires Raw materials Retention Secondary structure Sorghum Spectroscopic analysis Structure-function relationships Surveys
Online-Zugang:	Volltext
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