Cargando…
Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins
Cereals, as the main crops cultivated and consumed in the world, are a rich source of carbohydrates, proteins, dietary fiber, and minerals. Despite the nutritional importance, their technological applicability in food matrices is also considerably important to be determined. Cereal processing is don...
Autores principales: | Mollakhalili‐Meybodi, Neda, Nejati, Roghayeh, Sayadi, Mehran, Nematollahi, Amene |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179168/ https://www.ncbi.nlm.nih.gov/pubmed/35702299 http://dx.doi.org/10.1002/fsn3.2792 |
Ejemplares similares
-
Application of inulin in bread: A review of technological properties and factors affecting its stability
por: Mohammadi, Faezeh, et al.
Publicado: (2022) -
Medicinal Food Products; a New Approach from Ordinary Foods to Medicine
por: M. Mortazavian, Amir, et al.
Publicado: (2016) -
Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective
por: Mollakhalili‐meybodi, Neda, et al.
Publicado: (2022) -
Technological characteristics of sodium reduced wheat bread: Effects of fermentation type and partial replacement of salt with potassium chloride
por: Pashaei, Mitra, et al.
Publicado: (2022) -
Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action
por: Tahmouzi, Sima, et al.
Publicado: (2023)