Functionalization of pre-gelatinized Urad bean fermented by Saccharomyces cerevisiae MK-157 as a fat replacer and its impact on physico-chemical, micromorphology, nutritional and sensory characteristics of biscuits-Reference-Cited by-同舟云学术

Functionalization of pre-gelatinized Urad bean fermented by Saccharomyces cerevisiae MK-157 as a fat replacer and its impact on physico-chemical, micromorphology, nutritional and sensory characteristics of biscuits

Published:2023-09 Issue:9 Volume:16 Page:105029
ISSN:1878-5352
Container-title:Arabian Journal of Chemistry
language:en
Short-container-title:Arabian Journal of Chemistry

Author:

Ali Syed Arsalan,Saeed Syed Muhammad Ghufran,Sohail Muhammad^ORCID,Elkhadragy Manal Fawzy,Yehia Hany Mohamed,Giuffrè Angelo Maria

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry

Reference67 articles.

1. AACC Committee, 2000. Approved methods of the American association of cereal chemists, vol. 1. Amer. Assn. of Cereal Chemists. https://doi.org/10.1016/s0144-8617(01)00358-7.

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

3. Fermentation of cereals and legumes: Impact on nutritional constituents and nutrient bioavailability;Adebo;Fermentation,2022

4. Functional and thermal properties of wheat, barley, and soy flours and their blends treated with a microbial transglutaminase;Ahn;J. Food Sci.,2005

5. A novel approach to improve the nutritional value of black gram (Vigna mungo L.) by the combined effect of pre-gelatinization and fermentation by Lactobacillus sp. E14 and Saccharomyces cerevisiae MK-157: Impact on morphological, thermal, and chemical structural properties

Cited by 10 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. Consumer Acceptance and Sensory Properties of Wheat- Millet Composite Biscuits Fortified with Moringa oleifera and Camellia sinensis Leaves Powder;Current Research in Nutrition and Food Science Journal;2024-08-30

2. Enhancing prebiotic, antioxidant, and nutritional qualities of noodles: A collaborative strategy with foxtail millet and green banana flour;PLOS ONE;2024-08-19

3. Gelatinization and fermentation synergy: investigating the protein digestibility, mineral bioaccessibility and microstructural transformations of black mash beans through Saccharomyces cerevisiae and Lactobacillus spp;International Journal of Food Properties;2024-05-26

4. Nano-imaging by atomic force microscopy, thermogravimetric characteristics, and bioactive compounds of thermally treated and fermented mash beans;LWT;2024-05

5. A systematic review of potential bioactive compounds from Saccharomyces cerevisiae: exploring their applications in health promotion and food development;Environment, Development and Sustainability;2024-04-29