163 related articles for article (PubMed ID: 27905218)
1. Optimization of the malting process for nutritional improvement of finger millet and amaranth flours in the infant weaning food industry.
Najdi Hejazi S; Orsat V
Int J Food Sci Nutr; 2017 Jun; 68(4):429-441. PubMed ID: 27905218
[TBL] [Abstract][Full Text] [Related]
2. Bioaccessible mineral content of malted finger millet (Eleusine coracana), wheat (Triticum aestivum), and barley (Hordeum vulgare).
Platel K; Eipeson SW; Srinivasan K
J Agric Food Chem; 2010 Jul; 58(13):8100-3. PubMed ID: 20560601
[TBL] [Abstract][Full Text] [Related]
3. Effect of traditional fermentation and malting on phytic acid and mineral availability from sorghum (Sorghum bicolor) and finger millet (Eleusine coracana) grain varieties grown in Kenya.
Makokha AO; Oniang'o RK; Njoroge SM; Kamar OK
Food Nutr Bull; 2002 Sep; 23(3 Suppl):241-5. PubMed ID: 12362804
[TBL] [Abstract][Full Text] [Related]
4. Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (
Murungweni KT; Ramashia SE; Mashau ME
Food Sci Nutr; 2024 Jan; 12(1):547-563. PubMed ID: 38268874
[TBL] [Abstract][Full Text] [Related]
5. Effect of germination temperatures on proteolysis of the gluten-free grains sorghum and millet during malting and mashing.
Chiba Y; Bryce JH; Goodfellow V; MacKinlay J; Agu RC; Brosnan JM; Bringhurst TA; Harrison B
J Agric Food Chem; 2012 Apr; 60(14):3745-53. PubMed ID: 22440185
[TBL] [Abstract][Full Text] [Related]
6. Malting process optimization for protein digestibility enhancement in finger millet grain.
Hejazi SN; Orsat V
J Food Sci Technol; 2016 Apr; 53(4):1929-38. PubMed ID: 27413219
[TBL] [Abstract][Full Text] [Related]
7. Development, acceptability and nutritional value of weaning mixtures.
Gupta C; Sehgal S
Plant Foods Hum Nutr; 1991 Apr; 41(2):107-16. PubMed ID: 1852724
[TBL] [Abstract][Full Text] [Related]
8. Value addition to finger millet (Eleusine coracana) by germination and fermentation with Monascus purpureus.
Venkateswaran V; Vijayalakshmi G
Int J Food Sci Nutr; 2010 Nov; 61(7):722-7. PubMed ID: 20450382
[TBL] [Abstract][Full Text] [Related]
9. Bioaccessible nutrients and bioactive components from fortified products prepared using finger millet (Eleusine coracana).
Oghbaei M; Prakash J
J Sci Food Agric; 2012 Aug; 92(11):2281-90. PubMed ID: 22396123
[TBL] [Abstract][Full Text] [Related]
10. Finger millet in nutrition transition: an infant weaning food ingredient with chronic disease preventive potential.
Kannan S
Br J Nutr; 2010 Dec; 104(12):1733-4. PubMed ID: 20673383
[No Abstract] [Full Text] [Related]
11. Finger millet (Ragi, Eleusine coracana L.): a review of its nutritional properties, processing, and plausible health benefits.
Shobana S; Krishnaswamy K; Sudha V; Malleshi NG; Anjana RM; Palaniappan L; Mohan V
Adv Food Nutr Res; 2013; 69():1-39. PubMed ID: 23522794
[TBL] [Abstract][Full Text] [Related]
12. Malting Period Effect on the Phenolic Composition and Antioxidant Activity of Finger Millet (
Udeh HO; Duodu KG; Jideani AIO
Molecules; 2018 Aug; 23(9):. PubMed ID: 30134529
[TBL] [Abstract][Full Text] [Related]
13. Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough and Bread for Increased Agro-Food Biodiversity.
Onyango C; Luvitaa SK; Lagat K; Hüsken A; Smit I; Schmidt M
Foods; 2022 Mar; 11(7):. PubMed ID: 35406998
[TBL] [Abstract][Full Text] [Related]
14. Finger millet: Eleusine coracana.
Chandrashekar A
Adv Food Nutr Res; 2010; 59():215-62. PubMed ID: 20610177
[TBL] [Abstract][Full Text] [Related]
15. [Physicochemical and sensory properties of flours ready to prepare an amaranth "atole"].
Contreras López E; Jaimez Ordaz J; Porras Martínez G; Juárez Santillán LF; Villanueva Rodríguez JA
Arch Latinoam Nutr; 2010 Jun; 60(2):184-91. PubMed ID: 21427887
[TBL] [Abstract][Full Text] [Related]
16. Physicochemical changes in Amaranthus spp grains, flour, isolated starch, and nanocrystals during germination and malting.
Gutiérrez-Cortez E; Hernandez-Becerra E; Zubieta-Otero LF; Gaytán-Martínez M; Barrón-García OY; Rodriguez-Garcia ME
Food Chem; 2024 Sep; 451():139395. PubMed ID: 38703736
[TBL] [Abstract][Full Text] [Related]
17. Biochemical and immunochemical characterization of different varieties of amaranth (Amaranthus L. ssp.) as a safe ingredient for gluten-free products.
Ballabio C; Uberti F; Di Lorenzo C; Brandolini A; Penas E; Restani P
J Agric Food Chem; 2011 Dec; 59(24):12969-74. PubMed ID: 22073907
[TBL] [Abstract][Full Text] [Related]
18. Hemicelluloses of ragi (finger millet, Eleusine coracana, Indaf-15): isolation and purification of an alkali-extractable arabinoxylan from native and malted hemicellulose B.
Subba Rao MV; Muralikrishna G
J Agric Food Chem; 2006 Mar; 54(6):2342-9. PubMed ID: 16536617
[TBL] [Abstract][Full Text] [Related]
19. Physicochemical, pasting, and functional properties of amaranth seed flours: effects of lipids removal.
Shevkani K; Singh N; Kaur A; Rana JC
J Food Sci; 2014 Jul; 79(7):C1271-7. PubMed ID: 24893988
[TBL] [Abstract][Full Text] [Related]
20. Reduction of polyphenol and phytic acid content of pearl millet grains by malting and blanching.
Archana ; Sehgal S; Kawatra A
Plant Foods Hum Nutr; 1999; 53(2):93-8. PubMed ID: 10472785
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]