Trends in functional food development with three-dimensional (3D) food printing technology: Prospects for value-added traditionally processed food products
One of the recent, innovative, and digital food revolutions gradually gaining acceptance is
three-dimensional food printing (3DFP), an additive technique used to develop products …
three-dimensional food printing (3DFP), an additive technique used to develop products …
Trends and innovations in the formulation of plant-based foods
Globally, the production, distribution, sale and consumption of plant-based foods (PBFs) are
on the increase due to heightened consumer awareness, a growing demand for clean label …
on the increase due to heightened consumer awareness, a growing demand for clean label …
[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 …
Impact of germination on structural, physicochemical, techno-functional, and digestion properties of desi chickpea (Cicer arietinum L.) flour
Germination significantly increased the nutrient composition, total phenolic content, and
antioxidant activity of the chickpea flour cultivars studied (GNG-469 and GNG-1581). Protein …
antioxidant activity of the chickpea flour cultivars studied (GNG-469 and GNG-1581). Protein …
Nutritional composition, bioactivity, starch characteristics, thermal and microstructural properties of germinated pigeon pea flour
There is an increase in the use of adoptable bioprocessing methods for the development of
high-quality pulse ingredients. This study investigated the nutritional composition …
high-quality pulse ingredients. This study investigated the nutritional composition …
Impact of germination on the microstructural and physicochemical properties of different legume types
The microstructural and physicochemical compositions of bean (Phaseolus vulgaris), lentil
(Lens culinaris Merr.), soybean (Glycine max L.), chickpea (Cicer aretinium L.) and lupine …
(Lens culinaris Merr.), soybean (Glycine max L.), chickpea (Cicer aretinium L.) and lupine …
Anti-nutrient & bioactive profile, in vitro nutrient digestibility, techno-functionality, molecular and structural interactions of foxtail millet (Setaria italica L.) as influenced …
The present investigation aimed at assessing the impact of biological processing techniques
on bio-and techno-functional characteristics of foxtail millet (Setaria italica L.). Grains were …
on bio-and techno-functional characteristics of foxtail millet (Setaria italica L.). Grains were …
The effect of processing on bioactive compounds and nutritional qualities of pulses in meeting the sustainable development goal 2
Diversification of plant-based food sources is necessary to improve global food and
nutritional security. Pulses have enormous nutritional and health benefits in preventing …
nutritional security. Pulses have enormous nutritional and health benefits in preventing …
Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara …
The formulation of new food products with high nutritional quality and functionality is gaining
global attention. The physicochemical properties, in vitro digestibility, antioxidant activity and …
global attention. The physicochemical properties, in vitro digestibility, antioxidant activity and …
Processing of alfalfa seeds by convective hot air drying, vacuum drying and germination: Proximate composition, techno-functional, thermal and structural properties …
M Djordjević, M Djordjević, N Maravić, V Teofilović… - Food Chemistry, 2023 - Elsevier
The effect of convective hot air and vacuum drying alone and combined with germination on
alfalfa seeds' proximate composition, techno-functional, thermal and structural properties …
alfalfa seeds' proximate composition, techno-functional, thermal and structural properties …