Functional properties of syrup from malted and unmalted rice of different varieties: A comparative study-Reference-Cited by-同舟云学术

Functional properties of syrup from malted and unmalted rice of different varieties: A comparative study

Published:2020-09-23 Issue:10 Volume:85 Page:3081-3093
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ofoedu Chigozie E.¹^ORCID,Osuji Chijioke M.¹^ORCID,Omeire Gloria C.¹,Ojukwu Moses¹^ORCID,Okpala Charles Odilichukwu R.²^ORCID,Korzeniowska Małgorzata²

Affiliation:

1. Department of Food Science and Technology, School of Engineering and Engineering Technology Federal University of Technology Owerri Nigeria

2. Department of Functional Food Products Development, Faculty of Biotechnology and Food Science Wroclaw University of Environmental and Life Sciences Wroclaw Poland

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15446

Reference61 articles.

1. Functional components and medicinal properties of food: a review

2. Sensory preference and mineral contents of cereal bars made from glutinous rice flakes and Sunnah foods;Agbaje R.;IOSR Journal of Environmental Science and Toxicology Food Technology,2014

3. Physicochemical characterization of non‐alcoholic beverages produced from malted roasted varieties of maize (Zea mays);Akonor P. T.;International Journal of Food Science and Nutrition Engineering,2014

4. A procedure to determine the germination period for optimum amylase activity in maize malt crude extracts for the artisanal production of maltose syrup from fresh cassava starch;Ameko E.;Innovative Romanian Food Biotechnology,2013

5. Analysis and Quality Control

Cited by 14 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. Changes in nutritional, health benefits, and pharmaceutical potential of raw and roasted tropical almond (Terminalia catappa Linn.) nuts from Nigeria;PLOS ONE;2024-01-02

2. Valorization of by-product from rice milling industry by enzymatic hydrolysis and potential application;Biomass Conversion and Biorefinery;2023-11-08

3. Effect of nixtamalization of maize and heat treatment of soybean on the nutrient, antinutrient, and mycotoxin levels of maize-soybean-based composite flour;Frontiers in Sustainable Food Systems;2023-10-02

4. Potentials of superfine grinding in quality modification of food powders;CyTA - Journal of Food;2023-08-29

5. The effect of mechanized shelling and packaging on the quality of melon seeds;Potravinarstvo Slovak Journal of Food Sciences;2023-07-13