Sorghum in foods: Functionality and potential in innovative products-Reference-Cited by-同舟云学术

Sorghum in foods: Functionality and potential in innovative products

Published:2021-08-06 Issue: Volume: Page:1-17
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Khoddami Ali¹^ORCID,Messina Valeria¹^ORCID,Vadabalija Venkata Komala²^ORCID,Farahnaky Asgar³^ORCID,Blanchard Christopher L.⁴^ORCID,Roberts Thomas H.¹^ORCID

Affiliation:

1. Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, Australia

2. Indian Institute of Millets Research, Hyderabad, Telangana, India

3. Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia

4. ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University, Wagga Wagga, New South Wales, Australia

Funder

Grains Research and Development Corporation

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1960793

Reference221 articles.

1. Fermentation by Lactobacillus fermentum strains (singly and in combination) enhances the properties of ting from two whole grain sorghum types

2. Stabilization of wholegrain sorghum flour and consequent potential improvement of food product sensory quality by microwave treatment of the kernels

3. Changes in tannin and cyanide contents and diastic activity during germination and the effect of traditional processing on cyanide content of sorghum cultivars

4. Ai, Y. 2013. Structures, properties and digestibility of resistant starch. PhD Thesis. Iowa State University.

5. Nutritional and antioxidant dispositions of sorghum/millet‐based beverages indigenous to Nigeria

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