Recent advances with cold plasma technology for millet processing: A brief review
SD Balendran, RGT Kalaivendan… - Journal of Food …, 2024 - Wiley Online Library
As a grain with high nutritional content and tolerance to extreme weather, millet has a
potential food business. However, the processing is necessary to enhance the physical and …
potential food business. However, the processing is necessary to enhance the physical and …
Molecular morphology & interactions, functional properties, rheology and in vitro digestibility of ultrasonically modified pearl millet and sorghum starches
The present research investigated to study the effect of ultrasound treatment on isolated
pearl millet starch (PMS) and sorghum starch (SS). Ultrasonication was applied to PMS and …
pearl millet starch (PMS) and sorghum starch (SS). Ultrasonication was applied to PMS and …
[HTML][HTML] Physiochemical, Bio, Thermal, and Non-Thermal Processing of Major and Minor Millets: A Comprehensive Review on Antinutritional and Antioxidant …
Millets are recognized as future foods due to their abundant nutrition and resilience,
increasing their value on the global stage. Millets possess a broad spectrum of nutrients …
increasing their value on the global stage. Millets possess a broad spectrum of nutrients …
Protective effect of foxtail millet protein hydrolysate on ethanol and pyloric ligation-induced gastric ulcers in mice
B Zhang, X Rao, Y Zhang, W Dai, Y Xu, C Zhao… - Antioxidants, 2022 - mdpi.com
Foxtail millet has been traditionally considered to possess gastroprotective effects, but
studies evaluating its use as a treatment for gastric ulcers are lacking. Here, we assessed …
studies evaluating its use as a treatment for gastric ulcers are lacking. Here, we assessed …
Characterization of bioprocessed white and red sorghum flours: Anti‐nutritional and bioactive compounds, functional properties, molecular, and morphological …
In the current investigation, white and red sorghum grains were exposed to bioprocessing
techniques, such as soaking, germination, fermentation, and dual processing (both …
techniques, such as soaking, germination, fermentation, and dual processing (both …
Technological quality improvement of gluten-free dough and chapatti-making by incorporation of modified oat 1, 4-β-D-glucan
The present study aimed to explore the contribution of untreated (UtβG) and modified oat 1,
4-β-D-glucan (OzβG) to the quality of gluten-free chapattis at varying concentrations (0, 1.5 …
4-β-D-glucan (OzβG) to the quality of gluten-free chapattis at varying concentrations (0, 1.5 …
Characterization of Ozonated Pearl Millet and Sorghum Starches: Pasting Profile, Functional Properties, In Vitro‐Digestibility, Molecular Interactions, and Morphology
The present research is undertaken to study the effect of ozonation on isolated pearl millet
starch (PMS) and sorghum starch (SS), at various concentrations (0.06, 0.08, and 0.1 L min …
starch (PMS) and sorghum starch (SS), at various concentrations (0.06, 0.08, and 0.1 L min …
Influence of Gaseous Ozonation on Bio-Techno-Functionality, In Vitro Nutrient Digestibility, and Molecular Properties of Red Sorghum Flour
The current investigation aimed at evaluating the effect of different applied ozone dosages of
32.0, 38.0, 44.0 and 50.0 g. kg− 1 on techno-functional properties, structural properties …
32.0, 38.0, 44.0 and 50.0 g. kg− 1 on techno-functional properties, structural properties …
Technological quality improvement of gluten‐free eggless cakes by the incorporation of untreated and modified hydrocolloids
The study examined the impact of untreated β‐glucan (UtβG) and ozonated β‐glucan
(OzβG) on the characteristics of batter and gluten‐free eggless cake prepared using finger …
(OzβG) on the characteristics of batter and gluten‐free eggless cake prepared using finger …
Ozone Technology in Food Disinfection
One of the most important fundamentals for the endorsement of safety and quality
management in food processing industries is the competent inactivation of spoilage and …
management in food processing industries is the competent inactivation of spoilage and …