英文版答辩模板.pptxVIP

ASystematicReviewofImprovingSomeLegumesProteinDigestibilityviaCookingandFermentationSchoolofAgricultureFood,?FacultyofVeterinaryAgriculturalSciences

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OUTLINEPart01BACKGROUNDPart02METHODOLOGYOFDATACOLLECTIONANDANALYSISPart03PROJECTPURPOSEPart04METHODOLOGYPart05RESULTSPart06DISCUSSIONPart07CONCLUSIONANDFUTRUEPERSPECTIVEPart08REFERENCE

Background

Principle

ProjectPurpose

Methodology

Results

ConclusionandPerspective

ReferenceDeaker,R.,Roughley,R.J.andKennedy,I.R.(2004)‘Legumeseedinoculationtechnology-Areview’,inSoilBiologyandBiochemistry.doi:10.1016/j.soilbio.2004.04.009.Deol,J.K.andBains,K.(2010)‘Effectofhouseholdcookingmethodsonnutritionalandantinutritionalfactorsingreencowpea(Vignaunguiculata)pods’,JournalofFoodScienceandTechnology.doi:10.1007/s13197-010-0112-3.DiBiase,M.etal.(2019)‘LactobacillusplantarumITM21Bfermentationproductandchickpeaflourenhancethenutritionalprofileofsaltreducedbakeryproducts’,InternationalJournalofFoodSciencesandNutrition.doi:10.10802019.1567699.Drulyte,D.andOrlien,V.(2019)‘Theeffectofprocessingondigestionoflegumeproteins’,Foods.doi:10.3390/foods8060224.Espinosa-Páez,E.etal.(2017)‘Increasingantioxidantactivityandproteindigestibilityinphaseolusvulgarisandavenasativabyfermentationwiththepleurotusostreatusfungus’,Molecules.doi:10.3390/moleculeFerreira,C.D.etal.(2019)‘Changesinthechemicalcompositionandbioactivecompoundsofchickpea(CicerarietinumL.)fortifiedbygermination’,LWT.doi:10.1016/j.lwt.2019.05.049.Flegal,K.M.etal.(2010)‘Pr