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Agroinstitut Nitra, state enterprise is almost 50 years deparmently educational institution of the Ministry of Agriculture and Rural Development of the Slovak republic. It provides a broad portfolio of services mainly in the area of continuing vocational lifelong education, training and certification of Agricultural advisors, compiles specialized library collection, ensures effective and efficient access to information and information resources through information services and information technology. Portfolio of services is completed by hotel [...]

Journal Article

Journal article

Fermentation of cereals for specific purpose  [2007]

Kohajdová, Z.,Slovak University of Technology, Bratislava (Slovak Republic); Karovičová, J.,Slovak University of Technology, Bratislava (Slovak Republic);

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Cereal grains are considered to be one of the most important sources of dietary proteins, carbohydrates, vitamins, minerals and fibre for people all over the world. Fermentation can be defined as a desirable process of biochemical modification of primary food matrix brought about by microorganisms and their enzymes. Fermentation of cereals leads to a general improvement in the shelf life, texture, taste and aroma, nutritional value and digestibility and significantly lowers the content of antinutrients of cereal products. Lactic acid fermentation of cereals is a long-established processing method and is being used in Asia, Africa and other countries for the production of foods in various forms such as beverages (boza, bouza) gruels (togwa) porridge (ogi, yosa) and mixtures (tarhana, balao balao).


Journal of Food and Nutrition Research (Slovak Republic)

ISSN : 1336-8672