Wheat starch production, structure, functionality and applications—a review
K Shevkani, N Singh, R Bajaj… - International Journal of …, 2017 - Wiley Online Library
Starch is the main component of wheat having a number of food and industrial applications.
Thousands of cultivars/varieties of different wheat types and species differing in starch …
Thousands of cultivars/varieties of different wheat types and species differing in starch …
Maize and sorghum as raw materials for brewing, a review
Brewing is among the oldest biotechnological processes, in which barley malt and—to a
lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of …
lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of …
Compositional variability of nutrients and phytochemicals in corn after processing
PS Prasanthi, N Naveena… - Journal of food science …, 2017 - Springer
The result of various process strategies on the nutrient and phytochemical composition of
corn samples were studied. Fresh and cooked baby corn, sweet corn, dent corn and …
corn samples were studied. Fresh and cooked baby corn, sweet corn, dent corn and …
Maize: an underexploited golden cereal crop
People are focusing more on gluten free food products with minimal production costs. Maize
is one of the major cereal crops and provides up to 30 per cent of food calories to 4.5 billion …
is one of the major cereal crops and provides up to 30 per cent of food calories to 4.5 billion …
Functional and nutraceutical properties of maize bran cell wall non-starch polysaccharides
In most of the countries around the world, the ever increase in food processing industries
around the world is producing various types of by-products including peel, bran, pomace …
around the world is producing various types of by-products including peel, bran, pomace …
Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread
This work aimed to use thermoplastic extrusion technology as a pretreatment for whole grain
flours (corn, parboiled brown rice, and sorghum) and the incorporation of germinated millet …
flours (corn, parboiled brown rice, and sorghum) and the incorporation of germinated millet …
Grain quality of maize cultivars as a function of planting dates, irrigation and nitrogen stress: a case study from semiarid conditions of Iran
MR Jahangirlou, GA Akbari, I Alahdadi, S Soufizadeh… - Agriculture, 2020 - mdpi.com
Maize grain is an important source of human and animal feed, and its quality can be affected
by management practices and climatic conditions. This study aimed to evaluate the …
by management practices and climatic conditions. This study aimed to evaluate the …
Characteristics of white, yellow, purple corn accessions: phenolic profile, textural, rheological properties and muffin making potential
S Trehan, N Singh, A Kaur - Journal of Food Science and Technology, 2018 - Springer
Physicochemical, antioxidant, phenolic profile and muffin-making properties of white, yellow
and purple corn accessions were evaluated. HPLC analysis revealed the presence of ferulic …
and purple corn accessions were evaluated. HPLC analysis revealed the presence of ferulic …
Maize: grain structure, composition, milling, and starch characteristics
N Singh, A Kaur, K Shevkani - Maize: Nutrition dynamics and novel uses, 2014 - Springer
Maize is the third important food grain after wheat and rice, and its demand is increasing
because of its increased use for biofuel production. Starch is the main component of maize …
because of its increased use for biofuel production. Starch is the main component of maize …
Physicochemical characterisation of corn extrudates prepared with varying levels of beetroot (Beta vulgaris) at different extrusion temperatures
This study examines the effect of beetroot powder (BRP) incorporation (0%, 5%, 10% and
15%) at different extrusion temperatures (125, 150 and 175° C) on the physicochemical …
15%) at different extrusion temperatures (125, 150 and 175° C) on the physicochemical …