Influence of alkaline fermentation time on in vitro nutrient digestibility, bio- & techno-functionality, secondary protein structure and macromolecular morphology of locust bean (Parkia biglobosa) flour-Reference-Cited by-同舟云学术

Influence of alkaline fermentation time on in vitro nutrient digestibility, bio- & techno-functionality, secondary protein structure and macromolecular morphology of locust bean (Parkia biglobosa) flour

Published:2022-05 Issue: Volume:161 Page:113295
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Yakubu Caleb Maina,Sharma Rajan,Sharma Savita,Singh Baljit

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

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

2. Assessment of nutritional and phytochemical quality of Dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea);Adebiyi;Microchemical Journal,2019

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

4. Bioactive properties, chemical composition, and sensory acceptance of juice blends from orange and African locust bean (Parkia Biglobosa);Adeloye;Journal of Culinary Science & Technology,2020

5. Effect of fermentation time on the phenolic, flavonoid and vitamin C contents and antioxidant activities of okra (Abelmoschus esculentus) seeds;Adetuyi;Nigerian Food Journal,2014

Cited by 18 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. Pigmented sweetened rose petal crush enriched multi-millet cookies: investigating the physical properties, phytochemistry, molecular and structural transformations;Pigment & Resin Technology;2024-06-26

2. Understanding the nutritional benefits through plant proteins-probiotics interactions: mechanisms, challenges, and perspectives;Critical Reviews in Food Science and Nutrition;2024-06-26

3. Fermented African Locust Bean (Iru), a Potential Dietary Prebiotic and Probiotic;International Journal of Nutrition and Food Sciences;2024-06-13

4. Submerged fermentation of lentil protein isolate and its impact on protein functionality, nutrition, and volatile profiles;Journal of Food Science;2024-05-20

5. Influence of germination on the bioactivity, structural, functional and volatile characteristics of different chickpea flours;Food Chemistry: X;2024-03