Ultrasound-mediated hydration of finger millet: Effects on antinutrients, techno-functional and bioactive properties, with evaluation of ANN-PSO and RSM optimization methods-Reference-Cited by-同舟云学术

Ultrasound-mediated hydration of finger millet: Effects on antinutrients, techno-functional and bioactive properties, with evaluation of ANN-PSO and RSM optimization methods

Published:2024-03 Issue: Volume:435 Page:137516
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Dubey Arpan,Tripathy Punyadarshini Punam

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference50 articles.

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3. Ultrasound: A suitable technology to improve the extraction and techno-functional properties of vegetable food proteins;Bernardi;Plant Foods for Human Nutrition,2021

4. Sono-transformation of tannic acid into biofunctional ellagic acid micro/nanocrystals with distinct morphologies;Bhangu;Green Chemistry,2018

5. Impact of germination on nutraceutical, functional and gluten free muffin making properties of Tartary buckwheat (Fagopyrum tataricum);Bhinder;Food Hydrocolloids,2022

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1. Maximizing the Nutritional Benefits and Prolonging the Shelf Life of Millets through Effective Processing Techniques: A Review;ACS Omega;2024-08-30

2. Ultrasound modified millet starch: Changes in functional, pasting, thermal, structural, in vitro digestibility properties, and potential food applications;Food Hydrocolloids;2024-08

3. Characterization of the Byproducts of Myrciaria dubia and Psidium guajava and Optimization of the Extraction of Their Bioactive Compounds by Ultrasound-Assisted Extraction and Mechanical Agitation;Processes;2024-06-15

4. Evaluation and multivariate analysis of antinutrients, bioactive and techno-functional attributes of finger millet and kodo millet as influenced by various germination regimes;Journal of Food Measurement and Characterization;2024-06-14

5. Kodo millet: Technological impact and nutritional benefits for value‐addition in food products;Journal of Food Process Engineering;2024-06