Influence of processing techniques on the protein quality of major and minor millet crops: A review-Reference-Cited by-同舟云学术

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Influence of processing techniques on the protein quality of major and minor millet crops: A review

Published:2022-08-30 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Bangar Sneh Punia¹,Suri Shweta²,Malakar Santanu³,Sharma Nitya⁴,Whiteside William Scott¹

Affiliation:

1. Department of Food, Nutrition and Packaging Sciences Clemson University Clemson South Carolina USA

2. Amity Institute of Food Technology (AIFT) Amity University Uttar Pradesh Noida India

3. Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat Haryana India

4. Centre for Rural Development and Technology Indian Institute of Technology Delhi New Delhi India

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17042

Reference101 articles.

1. Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet ( Pennisetum glaucum ) flour and biscuit

2. Isolation, purification and characterization of antioxidative peptide of pearl millet (Pennisetum glaucum) protein hydrolysate

3. Isolation and characterisation of enzymatic hydrolysed peptides with antioxidant activities from green tender sorghum

4. Purification, identification and characterization of two novel antioxidant peptides from finger millet (Eleusine coracana) protein hydrolysate

5. Effect of preprocessing techniques on pearl millet flour and changes in technological properties

Cited by 6 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. Millet processing by-products: sustainable applications in food and non-food sectors;Nutrire;2024-06-17

2. Overview of Millet proteins: Quality characteristics, effect of thermal/ non-thermal processing and applications;Food Bioscience;2024-02

3. A review: Hydrothermal processing of millets and effect on techno‐functional and nutritional properties;Journal of Food Process Engineering;2023-07-03

4. Effects of Protein Components on the Chemical Composition and Sensory Properties of Millet Huangjiu (Chinese Millet Wine);Foods;2023-03-29

5. Minor millets: a review on nutritional composition, starch extraction/modification, product formulation, and health benefits;Journal of the Science of Food and Agriculture;2023-03-17

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