Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry
Background Over the past three decades, solid-state fermentation (SSF) has gained much
attention in biotechnology, allowing efficient production of feed, fuels, industrial enzymes …
attention in biotechnology, allowing efficient production of feed, fuels, industrial enzymes …
Potential use of pearl millet (Pennisetum glaucum (L.) R. Br.) in Brazil: Food security, processing, health benefits and nutritional products
AM Dias-Martins, KLF Pessanha, S Pacheco… - Food research …, 2018 - Elsevier
Climate change can cause an increase in arid soils, warmer weather, and reduce water
availability, which in turn can directly affect food security. This increases food prices and …
availability, which in turn can directly affect food security. This increases food prices and …
Effect of processing on storage stability of millet flour: A review
NU Sruthi, PS Rao - Trends in Food Science & Technology, 2021 - Elsevier
abstract Background Grains are an important source of many nutrients and minerals and
because of the phytochemicals they contain, they help to maintain optimum health. Millets, a …
because of the phytochemicals they contain, they help to maintain optimum health. Millets, a …
Focus on gluten free biscuits: Ingredients and issues
Background Around 1% of world population is affected by celiac disease. Celiacs are
constrained to follow a strict gluten free (GF) diet. Often their diet is unbalanced and lacks in …
constrained to follow a strict gluten free (GF) diet. Often their diet is unbalanced and lacks in …
[HTML][HTML] Impact of germination alone or in combination with solid-state fermentation on the physicochemical, antioxidant, in vitro digestibility, functional and thermal …
The impact of germination alone or in combination with solid-state fermentation on the
physicochemical, antioxidant, in vitro digestibility, functional, and thermal characteristics of …
physicochemical, antioxidant, in vitro digestibility, functional, and thermal characteristics of …
Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour
OO Olukomaiya, OQ Adiamo, WC Fernando… - Food Chemistry, 2020 - Elsevier
The effects of solid-state fermentation (SSF) with Aspergillus sojae, Aspergillus ficuum and
their co-cultures on proximate composition, anti-nutritional factor, microbiological and …
their co-cultures on proximate composition, anti-nutritional factor, microbiological and …
Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour
The effects of fermentation and malting on the proximate composition, mineral content,
amino acids and total phenolic content of pearl millet flour and biscuits were studied …
amino acids and total phenolic content of pearl millet flour and biscuits were studied …
Effect of germination on the physicochemical, nutritional, functional, thermal properties and in vitro digestibility of Bambara groundnut flours
The physicochemical, functional, thermal properties and in vitro digestibility of flours from
germinated Bambara groundnut (BGN) were monitored over 72 h. In a time dependent …
germinated Bambara groundnut (BGN) were monitored over 72 h. In a time dependent …
Microwave irradiation of corn kernels: Effects on structural, thermal, functional and rheological properties of corn flour
The current study investigated the impact of microwave treatment on the physicochemical
properties of corn kernels. Three microwave powers (2, 3, 4 W/g) and three treatment times …
properties of corn kernels. Three microwave powers (2, 3, 4 W/g) and three treatment times …
Impact of cold plasma treatment on nutritional, antinutritional, functional, thermal, rheological, and structural properties of pearl millet flour
This study was planned to investigate the effect of atmospheric cold plasma (CP) treatment
at different power levels (20–30 kV) for 10–20 min on physicochemical, technofunctional …
at different power levels (20–30 kV) for 10–20 min on physicochemical, technofunctional …