The role of malting in grains and legumes for the development of high-functionality medical foods
Malting is a process involving soaking, germination, and controlled heating, which significantly modifies the nutritional and bioactive profiles of grains and legumes. This process activates key enzymes that hydrolyze proteins, carbohydrates, and fats, leading to enhanced nutrient bioavailability an...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-08-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325004028 |
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