How pulse electric field treatment affects anti-nutritional factors and plant protein digestibility: A concise review
Consumption of foods rich in anti-nutritional factors (ANFs) can lead to inadequate
absorption of vitamins and minerals. Pulsed electric field (PEF) treatment is a non-thermal …
absorption of vitamins and minerals. Pulsed electric field (PEF) treatment is a non-thermal …
Advances in isolation, characterization, modification, and application of Chenopodium starch: A comprehensive review
The Chenopodium genus includes> 250 species, among which only quinoa, pigweed,
djulis, and kaniwa have been explored for starches. Chenopodium is a non-conventional …
djulis, and kaniwa have been explored for starches. Chenopodium is a non-conventional …
Impact of cold plasma treatment on nutritional, antinutritional, functional, thermal, rheological, and structural properties of pearl millet flour
This study was planned to investigate the effect of atmospheric cold plasma (CP) treatment
at different power levels (20–30 kV) for 10–20 min on physicochemical, technofunctional …
at different power levels (20–30 kV) for 10–20 min on physicochemical, technofunctional …
Atmospheric cold plasma induced nutritional & anti-nutritional, molecular modifications and in-vitro protein digestibility of guar seed (Cyamopsis tetragonoloba L.) flour
The present study was carried out to investigate the effect of atmospheric cold plasma
treatment on the nutritional, anti-nutritional, functional, morphological, and digestibility of …
treatment on the nutritional, anti-nutritional, functional, morphological, and digestibility of …
Effect of extraction pH on amino acids, nutritional, in-vitro protein digestibility, intermolecular interactions, and functional properties of guar germ proteins
The chemical compositions, intermolecular interactions, and functional properties of guar
germ proteins (GGP) were investigated at different extraction pH (7 to 11). The protein …
germ proteins (GGP) were investigated at different extraction pH (7 to 11). The protein …
How superheated steam treatment modifies the physicochemical, functional, nutritional, and anti-nutritional attributes: A case study on guar bean flour
Guar seed flour (GSF) is a nutritionally rich ingredient that is widely available, but
antinutritional factors limit its commercial use. Considering this limitation, the present study …
antinutritional factors limit its commercial use. Considering this limitation, the present study …
Effect of microwave and hot air radiofrequency treatments on physicochemical and functional properties of foxtail millet flour and its protein isolate
The current study investigated the impact of microwave (MW) and hot-air assisted
radiofrequency (HARF) technologies on physicochemical characteristics of foxtail millet (FM) …
radiofrequency (HARF) technologies on physicochemical characteristics of foxtail millet (FM) …
Atmospheric cold plasma pretreatment on germination of guar bean seeds: effect on germination parameters, bioactive compounds, antinutritional factors, functional …
In this study, atmospheric cold plasma (CP; voltage: 15–25 kV and time: 30–120 s) was
applied to guar bean seeds (GBS) and then germinated for 5 days to understand the …
applied to guar bean seeds (GBS) and then germinated for 5 days to understand the …
Diversity of quinoa genetic resources for sustainable production: A survey on nutritive characteristics as influenced by environmental conditions
P Hlásná Cepková, L Dostalíková… - … in Sustainable Food …, 2022 - frontiersin.org
Environmental extremes and climatic variability have enhanced the changes in numerous
plant stressors. Researchers have been working to improve “major” crops for several …
plant stressors. Researchers have been working to improve “major” crops for several …
Effect of Microwave Roasting on the Physicochemical, Functional, Rheological, and Antioxidant Properties of Kodo Millet Flour
In this study, Kodo millet grains were roasted in the microwave at 360, 720, and 900 W for 3
and 5 min and pan‐roasted at 195° C for 5 min. The Kodo millet flours (KMFs) were …
and 5 min and pan‐roasted at 195° C for 5 min. The Kodo millet flours (KMFs) were …