[HTML][HTML] Physiochemical, Bio, Thermal, and Non-Thermal Processing of Major and Minor Millets: A Comprehensive Review on Antinutritional and Antioxidant …

S Bheemaiah Balyatanda, NAN Gowda, J Subbiah… - Foods, 2024 - mdpi.com
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 …

Effect of high-pressure treatment and germination on the functional, rheological, and microstructural characteristics of red quinoa (Chenopodium quinoa) gels

D Thakur, MA Bareen, JK Sahu, S Saha - Food Hydrocolloids, 2024 - Elsevier
This study investigates the effect of germination and high-pressure (HP) treatment on the
functional and gelling behaviour of red quinoa (RQ)(Chenopodium quinoa). The grains were …

Antinutritional, functional, thermal, rheological properties, and in vitro digestibility of soaked and germinated black bean (Phaseolus vulgaris L.) flours

PS Mali, P Kumar - Journal of Food Measurement and Characterization, 2024 - Springer
This study investigated the effect of soaking and germination treatment on the
physicochemical, antinutritional, functional, rheological, thermal properties, and in vitro …

Elucidating the effect of nixtamalization on the functional, nutritional, and microstructure properties of pearl millet flour

M Gopika, S Joshi - Journal of Cereal Science, 2024 - Elsevier
The study examined the impact of lime treatment (nixtamalization process) on the functional,
proximate, and crystallinity properties of pearl millet flour by cooking them in a 2% calcium …

Study on Various Treatments to Improve Nutritional and Rheological Properties of Finger Millet Porridge

C Onyango, W Mutwiri, SK Luvitaa… - ACS Food Science & …, 2023 - ACS Publications
Finger millet (FM) is an important staple crop in sub-Saharan Africa. To increase the
suitability for consumption, several treatments are used domestically. However, a …