[HTML][HTML] Sorghum: A prospective crop for climatic vulnerability, food and nutritional security
Climatic oscillation is mediated by altered temperature and precipitation patterns projected
to impact food production stability and lead to food and nutritional security threats. This …
to impact food production stability and lead to food and nutritional security threats. This …
Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends
Researchers are nowadays focused on the importance of bioactive compounds (BACs) of
natural origin, which are secondary metabolites derived from seeds, food and fermentation …
natural origin, which are secondary metabolites derived from seeds, food and fermentation …
Sorghum grain: From genotype, nutrition, and phenolic profile to its health benefits and food applications
Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain
is a rich source of nutrients and health‐beneficial phenolic compounds. The phenolic profile …
is a rich source of nutrients and health‐beneficial phenolic compounds. The phenolic profile …
A comprehensive review on biocompatible film sensor containing natural extract: Active/intelligent food packaging
NH Azman, WM Khairul, NM Sarbon - Food Control, 2022 - Elsevier
This review aims to provide a clear description of the compatibility between the main
biopolymer matrix and the reinforcing components in manufacturing active and intelligent …
biopolymer matrix and the reinforcing components in manufacturing active and intelligent …
Potential processing technologies for developing sorghum-based food products: An update and comprehensive review
Background Sorghum belongs to the Poaceae family and is a popular grain worldwide
especially in Africa. Sorghum grains (SGs) have a long history of usage as a traditional food …
especially in Africa. Sorghum grains (SGs) have a long history of usage as a traditional food …
Current applications of gluten-free grains–a review
JS Woomer, AA Adedeji - Critical reviews in food science and …, 2021 - Taylor & Francis
The population of Americans suffering from celiac, gluten intolerance, and wheat allergy is 1
in every 14 people. Also, many are choosing gluten-free (GF) diets nowadays because of …
in every 14 people. Also, many are choosing gluten-free (GF) diets nowadays because of …
Recent advances in the drying process of grains
Grain drying is a vital operation in preparing finished grain products such as flour, drinks,
confectioneries and infant food. The grain drying kinetics is governed by the heat and mass …
confectioneries and infant food. The grain drying kinetics is governed by the heat and mass …
Recent advances in assessing qualitative and quantitative aspects of cereals using nondestructive techniques: A review
Background Cereals around the globe are consumed as a staple food owing to the provision
of essential nutrients. Their quality attributes are increasingly attracting the attention of …
of essential nutrients. Their quality attributes are increasingly attracting the attention of …
Potential processing technologies for utilization of millets: An updated comprehensive review
S Dekka, A Paul, R Vidyalakshmi… - Journal of Food …, 2023 - Wiley Online Library
Millets are tiny grass‐seeded grains that hold major and minor nutrients and chief bioactive
components. They are climate flexible and pest‐resistant grains, enhancing the crop system …
components. They are climate flexible and pest‐resistant grains, enhancing the crop system …
Implications of blending pulse and wheat flours on rheology and quality characteristics of baked goods: A review
Bread is one of the most widely consumed foods in all regions of the world. Wheat flour
being its principal ingredient is a cereal crop low in protein. The protein content of a whole …
being its principal ingredient is a cereal crop low in protein. The protein content of a whole …