Quality improvement of bamboo shoots by removal of antinutrients using different processing techniques: A review

Author:

Chongtham NirmalaORCID,Bisht Madho Singh,Premlata Thounaojam,Bajwa Harjit Kaur,Sharma Vivek,Santosh Oinam

Funder

Ministry of Food Processing Industries

Department of Biotechnology, New Delhi

DST PURSE Grant, Govt. of India

American Bamboo Society and Ned Jaquith Foundation, USA

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference51 articles.

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2. Aljuobori A, Idrus Z, Abdoreza SF, Norhani A, Liang JB, Awad EA (2014) Effect of solid state fermentation on nutrient content and ileal amino acids digestibility of canola meal in broiler chickens. Ital J Anim Sci 13:410–414

3. Bhargava A, Kumbhare V, Sahai SA, A, (1996) Bamboo parts and seeds for additional source of nutrition. J Food Sci Tech 33(2):145–146

4. Cadena JFA, Valverde BR, Íñiguez JC, Barrera LC, Sánchez JPJ, Carrera DCM (2018) Possibilities of bamboo (Guadua angustifolia Kunth) for human consumption in Sierra Nororiental of Puebla, Mexico. Nova Scientia 10:137–153

5. Chang JY, Hwang LS (1990) Analysis of Taxiphyllin in bamboo shoots and its changes during processing. Food Sci 17:315–327

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