Image de couverture de livre

Impact of milling on the nutrients and anti‐nutrients in browntop millet (Urochloa ramosa) and its milled fractions: evaluation of their flour functionality

Fuente: Wiley Open Access

Enregistré dans:

Détails bibliographiques
Auteurs principaux:	Raghavakumari R. Sunagar, Yadahally N. Sreerama
Format:	Artículo Open Access
Publié:	Wiley 2024
Sujets:	Journal of the Science of Food and Agriculture
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

Documents similaires

Effects of roller milling on the composition, physicochemical properties, and microstructure of corn flour
par: Linghui Jiang, et autres
Publié: (2025)

Comprehension of drying kinetics and stone milling process of chestnuts: a focus on moisture content, milling speed, and energy evaluation
par: Alessio Cappelli, et autres
Publié: (2024)

Influence of genotype and environment on field pea composition and milling traits
par: Gabriely M. Soncin Alfaro, et autres
Publié: (2025)

Evaluating the 3D printability of pearl millet flour with banana pulp blends
par: Paramasivam Santhoshkumar, et autres
Publié: (2024)

Producing high‐colloidal‐stability sesame paste: structural role of stone milling‐modified protein
par: Dongmei Yang, et autres
Publié: (2024)

In vitro digestion and colonic fermentation characteristics of media‐milled purple sweet potato particle‐stabilized Pickering emulsions
par: Liuyu Ye, et autres
Publié: (2024)

Gastrointestinal digestion of olive leaf waste from olive mill production chain in a simulator of the gastrointestinal tract
par: María Esther Martínez‐Navarro, et autres
Publié: (2024)

Valorization of olive mill wastewater: improving the polyphenolic content, antioxidant potential, and cytotoxicity profile of extra virgin olive oil extract
par: Francisca Rodrigues, et autres
Publié: (2025)

Effect of degrees of milling on the volatile compounds of cooked fragrant Simiao rice: differential volatiles obtained by GC‐MS‐based untargeted metabolomics
par: Rui Lai, et autres
Publié: (2024)

The modification of wheat gluten and its application in flour
par: Yongling Song, et autres
Publié: (2025)

Effect of ultrasonic‐assisted enzymatic extraction on proso millet bran protein: extraction rate, structural and functional properties
par: Mengqing Li, et autres
Publié: (2025)

Correlation analysis of starch anti‐digestive properties, prebiotic properties and geographic and climate features of Shanxi foxtail millet from three different latitude regions
par: Li‐chao Zhang, et autres
Publié: (2025)

Suitability of unmalted finger millet from China for beer brewing
par: Zhengfei Yang, et autres
Publié: (2025)

Evolution of fermentation‐assisted modification in the microstructural and functional properties of macromolecules and bioactive compounds of pearl millet grains during storage
par: Shilpa Selvan, et autres
Publié: (2026)

From waste to wealth: blueberry pomace valorization through nutrient recovery and functional ingredient development
par: Zicong Hu, et autres
Publié: (2026)

Fermentation of millet bran with Bacillus natto: enhancement of bioactivity levels and the bioactivity of bran extract
par: Shimei Zhang, et autres
Publié: (2024)

Multi‐objective optimization of printer control parameters for 3D printing of millet dough
par: Sanket Balasaheb Kokane, et autres
Publié: (2025)

Plantain flour: production processes, technological characteristics, and its potential use in traditional African dishes – a review
par: Junior Lawrence Mundéné‐Timothée, et autres
Publié: (2024)

Nutritional and phytochemical profiling of little millet ( Panicum sumatrense Roth. ex Roem & Schult .) genotypes
par: Komal G Lakhani, et autres
Publié: (2025)

The effect of extruded green banana flour substitution on the physicochemical and functional properties of composite doughs and noodle quality
par: Yujie Chen, et autres
Publié: (2026)

Impact of pullulanase concentration on resistant starch formation in whole oat grain flour through dual extrusion–debranching
par: Tizazu Yirga Bereka, et autres
Publié: (2025)

Enhancing nutrient uptake efficiency in Zea mays: the role of plant growth‐promoting bacteria in modifying root characteristics and mobilizing soil nutrients
par: Yingying Cheng, et autres
Publié: (2025)

Flavor deterioration and shelf‐life extension of millet–highland barley composite milk: sensory, microbial, and volatile profiling
par: Ruikang Lin, et autres
Publié: (2026)

Correlation between metabolite changes and microbial succession in millet vinegar produced via traditional solid‐state fermentation
par: Lian Li, et autres
Publié: (2025)

Upcycling Brazil nut press cake as an ingredient of an innovative spread and evaluation of its nutritional, functional, and sensory properties
par: Maria Luiza Tonetto, et autres
Publié: (2025)

Effect of inhibitors on flour fortification: a nutritional approach
par: Shital A Patil, et autres
Publié: (2025)

Effect of microwave‐assisted treatment on proximate, techno‐functional, thermal, structural, and storage properties of TGN (Cyperus esculentus L.) flour
par: Adebola O. Oladunjoye, et autres
Publié: (2024)

Influence of microwave‐assisted roasting on the proximate, techno‐functional, thermal, structural and storage properties of African walnut ( Tetracarpidium conophorum ) flour
par: Adebola O Oladunjoye, et autres
Publié: (2025)

Comprehensive analysis of the metabolism of core microorganisms in polyphenolic compound formation during the acetic acid fermentation stage of millet vinegar
par: Yongheng Yan, et autres
Publié: (2024)

Maximizing microalgal lutein through light patterning and nutrient shifts in photobioreactors
par: Akash Pralhad Vadrale, et autres
Publié: (2026)

Preparation and characterization of novel nanoparticles using waxy and non‐waxy proso millet protein, NaCas and EGCG for efficient delivery of Cur
par: Yuting Fan, et autres
Publié: (2025)

Exploring the anti‐inflammatory effects of microencapsulated probiotic bacteria: in vivo and in vitro evaluation in healthy mouse models
par: Berna Madali‐Kafes, et autres
Publié: (2025)

The fruit quality and nutrient content of kiwifruit produced by organic versus chemical fertilizers
par: Tahereh Raiesi, et autres
Publié: (2024)

Ultrasound‐assisted annealing treatment to improve physicochemical and digestive properties of banana flour
par: Thewika Keeratiburana, et autres
Publié: (2024)

Quantifying potassium bromate in flour using a phase‐transfer headspace strategy
par: Yi‐Xian Gong, et autres
Publié: (2025)

Bridging wheat kernel microstructure and flour rheology occurring during wheat germination
par: Isanka Gimhani, et autres
Publié: (2026)

Physicochemical characterization and phenolic compound content of flour from blended juice residues
par: Letícia da Cunha Espinosa, et autres
Publié: (2026)

Influence of production area and storage on starch digestibility and glycemic properties of rice flour
par: Chiemerie Famous Nwaeche, et autres
Publié: (2026)

Seed germination improves air classification efficiency of pea and faba bean flours
par: Areha Abid, et autres
Publié: (2026)

Isolation and identification of active components from Grifola frondosa and its anti‐EV71 virus effect
par: Wenyu Xiong, et autres
Publié: (2024)