Improvement in pasting, thermal properties, and in vitro digestibility of isolated Amaranth starch ( Amaranthus cruentus L.) by addition of almond gum and gum ghatti powder-Reference-Cited by-同舟云学术

Improvement in pasting, thermal properties, and in vitro digestibility of isolated Amaranth starch ( Amaranthus cruentus L.) by addition of almond gum and gum ghatti powder

Published:2021-08-12 Issue:10 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Jha Avinash Kumar¹,Kumari Sonam¹,Gupta Arun Kumar¹^ORCID,Shashank Abhinay²^ORCID

Affiliation:

1. Department of Food Engineering and Technology Tezpur University Napaam India

2. Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15829

Reference64 articles.

1. Effect of sodium chloride, sucrose, and xanthan gum on pasting properties and gel syneresis of hairless canary seed starch

2. Tuning a timing device that regulates lateral root development in rice

3. Adhikary D. Khatri‐Chhetri U. &Slaski J.(2020).Amaranth: An ancient and high‐quality wholesome crop. Nutritional Value of Amaranth. IntechOpen.

4. An innovative approach for iron fortification of rice using cold plasma

Cited by 7 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. Encapsulation of debittered pomelo juice using novel Moringa oleifera exudate for enrichment of yoghurt: A techno-functional approach;Food Chemistry;2024-10

2. Encapsulation of bioactive compounds extracted from haritaki pulp (Terminalia chebula Retzius): characterization of physical, thermal, and morphological properties;Sustainable Food Technology;2024

3. Formulation and characterization of natural almond gum as an edible coating source for enhancing the shelf life of fresh cut pineapple slices;Food Chemistry Advances;2023-12

4. Valorization of tender coconut mesocarp for the formulation of ready-to-eat dairy-based dessert (Kheer): Utilization of industrial by-product;Journal of Agriculture and Food Research;2023-06

5. A comprehensive review on nutraceutical potential of underutilized cereals and cereal-based products;Journal of Agriculture and Food Research;2023-06