234 related articles for article (PubMed ID: 34112401)
1. The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review.
Garrido-Galand S; Asensio-Grau A; Calvo-Lerma J; Heredia A; Andrés A
Food Res Int; 2021 Jul; 145():110398. PubMed ID: 34112401
[TBL] [Abstract][Full Text] [Related]
2. The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry.
Gobbetti M; De Angelis M; Di Cagno R; Polo A; Rizzello CG
Crit Rev Food Sci Nutr; 2020; 60(13):2158-2173. PubMed ID: 31257912
[TBL] [Abstract][Full Text] [Related]
3. [Baked product development based fermented legumes and cereals for schoolchildren snack].
Granito M; Valero Y; Zambrano R
Arch Latinoam Nutr; 2010 Mar; 60(1):85-92. PubMed ID: 21090280
[TBL] [Abstract][Full Text] [Related]
4. Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours.
De Pasquale I; Pontonio E; Gobbetti M; Rizzello CG
Int J Food Microbiol; 2020 Mar; 316():108426. PubMed ID: 31722270
[TBL] [Abstract][Full Text] [Related]
5. Nutritional improvement of lentils, chick pea, rice and wheat by natural fermentation.
Shekib LA
Plant Foods Hum Nutr; 1994 Oct; 46(3):201-5. PubMed ID: 7855090
[TBL] [Abstract][Full Text] [Related]
6. Extrusion as a tool to enhance the nutritional and bioactive potential of cereal and legume by-products.
Orozco-Angelino X; Espinosa-Ramírez J; Serna-Saldívar SO
Food Res Int; 2023 Jul; 169():112889. PubMed ID: 37254337
[TBL] [Abstract][Full Text] [Related]
7. Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation with
Asensio-Grau A; Calvo-Lerma J; Heredia A; Andrés A
Food Funct; 2020 Sep; 11(9):7905-7912. PubMed ID: 32966474
[TBL] [Abstract][Full Text] [Related]
8. Fermentation performance and nutritional assessment of physically processed lentil and green pea flour.
Byanju B; Hojilla-Evangelista MP; Lamsal BP
J Sci Food Agric; 2021 Nov; 101(14):5792-5806. PubMed ID: 33792043
[TBL] [Abstract][Full Text] [Related]
9. Novel insights on the functional/nutritional features of the sourdough fermentation.
Gobbetti M; De Angelis M; Di Cagno R; Calasso M; Archetti G; Rizzello CG
Int J Food Microbiol; 2019 Aug; 302():103-113. PubMed ID: 29801967
[TBL] [Abstract][Full Text] [Related]
10. Starch and fiber fractions in selected food and feed ingredients affect their small intestinal digestibility and fermentability and their large bowel fermentability in vitro in a canine model.
Bednar GE; Patil AR; Murray SM; Grieshop CM; Merchen NR; Fahey GC
J Nutr; 2001 Feb; 131(2):276-86. PubMed ID: 11160546
[TBL] [Abstract][Full Text] [Related]
11. Modification of nutritional properties of whole rice flours (Oryza sativa L.) by soaking, germination, and extrusion.
Albarracín M; Dyner L; Giacomino MS; Weisstaub A; Zuleta A; Drago SR
J Food Biochem; 2019 Jul; 43(7):e12854. PubMed ID: 31353715
[TBL] [Abstract][Full Text] [Related]
12. Enhancement of attributes of cereals by germination and fermentation: a review.
Singh AK; Rehal J; Kaur A; Jyot G
Crit Rev Food Sci Nutr; 2015; 55(11):1575-89. PubMed ID: 24915317
[TBL] [Abstract][Full Text] [Related]
13. Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties.
Rocchetti G; Lucini L; Rodriguez JML; Barba FJ; Giuberti G
Food Chem; 2019 Jan; 271():157-164. PubMed ID: 30236661
[TBL] [Abstract][Full Text] [Related]
14. Fermented pigeon pea (Cajanus cajan) ingredients in pasta products.
Torres A; Frias J; Granito M; Vidal-Valverde C
J Agric Food Chem; 2006 Sep; 54(18):6685-91. PubMed ID: 16939327
[TBL] [Abstract][Full Text] [Related]
15. Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta.
Laleg K; Cassan D; Barron C; Prabhasankar P; Micard V
PLoS One; 2016; 11(9):e0160721. PubMed ID: 27603917
[TBL] [Abstract][Full Text] [Related]
16. Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno-functional properties.
Nartea A; Kuhalskaya A; Fanesi B; Orhotohwo OL; Susek K; Rocchetti L; Di Vittori V; Bitocchi E; Pacetti D; Papa R
Compr Rev Food Sci Food Saf; 2023 May; 22(3):1953-1985. PubMed ID: 36992649
[TBL] [Abstract][Full Text] [Related]
17. Effects of antinutritional factors on protein digestibility and amino acid availability in foods.
Gilani GS; Cockell KA; Sepehr E
J AOAC Int; 2005; 88(3):967-87. PubMed ID: 16001874
[TBL] [Abstract][Full Text] [Related]
18. [Development and technological transfer of functional pastas extended with legumes].
Granito M; Ascanio V
Arch Latinoam Nutr; 2009 Mar; 59(1):71-7. PubMed ID: 19480347
[TBL] [Abstract][Full Text] [Related]
19. Promoting the use of locally produced crops in making cereal-legume-based composite flours: An assessment of nutrient, antinutrient, mineral molar ratios, and aflatoxin content.
Udomkun P; Tirawattanawanich C; Ilukor J; Sridonpai P; Njukwe E; Nimbona P; Vanlauwe B
Food Chem; 2019 Jul; 286():651-658. PubMed ID: 30827660
[TBL] [Abstract][Full Text] [Related]
20. Comparison between the nutritional quality of flour obtained from raw, roasted and fermented sesame (Sesamum indicum L.) seed grown in Nigeria.
Makinde FM; Akinoso R
Acta Sci Pol Technol Aliment; 2014; 13(3):309-19. PubMed ID: 24887946
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
