Fermentation of locust bean ( Parkia biglobosa ): modulation in the anti‐nutrient composition, bioactive profile, in vitro nutrient digestibility, functional and morphological characteristics-Reference-Cited by-同舟云学术

Fermentation of locust bean ( Parkia biglobosa ): modulation in the anti‐nutrient composition, bioactive profile, in vitro nutrient digestibility, functional and morphological characteristics

Published:2021-08-06 Issue:2 Volume:57 Page:753-762
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Yakubu Caleb Maina¹²,Sharma Rajan¹^ORCID,Sharma Savita¹

Affiliation:

1. Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India

2. Department of Food Science and Technology School of Agriculture and Agricultural Technology Federal University of Technology Minna Niger PMB 65 Nigeria

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15288

Reference35 articles.

1. Effect of fermentation on the functional properties of sorghum flour

2. Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

3. Bioactive Properties, Chemical Composition, and Sensory Acceptance of Juice Blends from Orange and African Locust Bean (Parkia Biglobosa)

4. Effect of Fermentation using Lactobacillus casei on the Physicochemical and Functional Properties of Sorghum Flour

5. Physicochemical and sensory characteristics of fermented seeds of Prosopis africana

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