Enhancing Antioxidant Activity in Barnyard Millet Fermentation through RSM Optimization

Author:

Srivastava Urvashi,Saini Pinki,Ahmed Mazia,Singh Anchal

Publisher

Elsevier BV

Reference37 articles.

1. Effect of fermentation, malt-pretreatment, and cooking on antinutritional factors and protein digestibility of sorghum cultivars;Abdelhaleem;Pakistan Journal of Nutrition,2008

2. Bound phenolics in foods, a review;Acosta-Estrada;Food Chemistry,2014

3. Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: A mini review;Adebo;Molecules,2020

4. Antioxidant properties of condiment produced from fermented bambara groundnut (Vigna subterranea L. Verdc);Ademiluyi;Journal of Food Biochemistry,2011

5. Ascorbic acid, carotenoids, total phenolic content and antioxidant activity of various genotypes of Brassica Oleracea Encephala;Ahmed;Journal of Medical and Biological Sciences,2009

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