Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review-Reference-Cited by-同舟云学术

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Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review

Published:2022 Issue: Volume:5 Page:807-812
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Rodríguez-España Melissa,Figueroa-Hernández Claudia Yuritzi,Figueroa-Cárdenas Juan de Dios,Rayas-Duarte Patricia,Hernández-Estrada Zorba Josué

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference25 articles.

1. Sorghum grains: nutritional composition, functional properties and its food applications;Abah;European J. nutr. food saf.,2020

2. Effect of fermentation on the functional properties of sorghum flour;Abd Elmoneim;Food Chem.,2005

3. African sorghum-based fermented foods: past, current and future prospects;Adebo;Nutrients,2020

4. Fermentation by Lactobacillus fermentum strains (singly and in combination) enhances the properties of ting from two whole grain sorghum types;Adebo;J. Cereal. Sci.,2018

5. Bioavailability of iron, zinc, phytate and phytase activity during soaking and germination of white sorghum varieties;Afify;PLoS One,2011

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of germination on the physicochemical, thermal, in vitro protein digestibility, Antinutrients, and antioxidant properties of sorghum flour;International Journal of Food Science & Technology;2024-08-04

2. Sourdough fermentation for the valorization of sorghum flour: Microbiota characterization and metabolome profiling;International Journal of Food Microbiology;2024-08

3. Optimization of enzymatic production of anti-skin aging biopeptides from white sorghum [ Sorghum bicolor (L) Moench] grain;Preparative Biochemistry & Biotechnology;2024-07

4. Influence of Fermentation and Roasting on the Amino Acid Profile of Infant Food Created from Mixtures of Sorghum and Soybean;Contemporary Agriculture;2024-05-21

5. Rheological properties, biochemical changes, and potential health benefits of dehulled and defatted industrial hempseeds after fermentation;Food Chemistry;2024-05

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