Development and quality evaluation of lacto-fermented product based on hulled and not hulled hempseed (Cannabis sativa L.)-Reference-Cited by-同舟云学术

Development and quality evaluation of lacto-fermented product based on hulled and not hulled hempseed (Cannabis sativa L.)

Published:2016-10 Issue: Volume:72 Page:544-551
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Bartkiene Elena,Schleining Gerhard,Krungleviciute Vita,Zadeike Daiva,Zavistanaviciute Paulina,Dimaite Inga,Kuzmaite Ineta,Riskeviciene Vita,Juodeikiene Grazina

Publisher

Elsevier BV

Subject

Food Science

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5. The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread;Bartkiene;LWT-Food Science and Technology,2014

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1. Investigation of the Usability of Hemp Flour in the Production of Gluten-Free Cakes;Journal of Culinary Science & Technology;2024-05-22

2. Determination of Rheological and Chemical Properties of Hemp, Rosehip Seed and Safflower Flours;Tarım Bilimleri Dergisi;2023-12-31

3. The structural and functional properties of hemp protein isolate‐epigallocatechin‐3‐gallate biopolymer covalent complex during heating;Journal of the Science of Food and Agriculture;2023-12

4. In silico approaches for study the therapeutic potential of Cannabis sativa (Bhang) against HIV;Advances in Traditional Medicine;2023-08-04

5. Enzymatic preparation and antioxidant activities of protein hydrolysates from hemp (Cannabis sativa L.) seeds;Korean Journal of Food Preservation;2023-06