Results 141 to 150 of about 68,678 (261)

Malting process optimization for protein digestibility enhancement in finger millet grain

Journal of food science and technology, 2016
S. Hejazi, V. Orsat
semanticscholar   +1 more source

Chemical Composition and Nutritional Profile of Quinoa Sourdough Enriched with Quinoa Malts. [PDF]

Molecules
Wojciechowicz-Budzisz A, Gasiński A, Pietrzak W, Pejcz E, Styczyńska M, Harasym J.   +5 more
europepmc   +1 more source

Malting [PDF]

Journal of the Institute of Brewing, 1908
openaire   +1 more source

Functional and Nutritional Properties of Proteins From Barley Malting By-Products. [PDF]

J Food Sci
Pilla N, De Arcangelis E, Pannella G, Marconi E.   +3 more
europepmc   +1 more source

Effect of malting conditions on phenolic content, Maillard reaction products formation, and antioxidant activity of quinoa seeds

Journal of food science and technology, 2016
Ramiro A Carciochi, K. Dimitrov, Leandro Galván D´Alessandro   +2 more
semanticscholar   +1 more source

A systems review of grain proteins in rice and barley: biosynthesis, regulation, and impact on end-use quality. [PDF]

Front Plant Sci
ElShamey E, Yang X, Yang J, Xia L, Zeng Y.   +4 more
europepmc   +1 more source

Optimization of Millet Malting Parameters Using Artificial Neural Network and Response Surface Methodology. [PDF]

Food Sci Nutr
Erfaniannejad Hosseini Nabadou F, Moghimi M, Tahmasebi A, Bakhshabadi H.   +3 more
europepmc   +1 more source

Conventional and Advanced Processing Techniques and Their Effect on the Nutritional Quality and Antinutritional Factors of Pearl Millet Grains: The Impact on Metabolic Health. [PDF]

Antioxidants (Basel)
Oliveira Moura LDS, Guimarães RCA, Inada AC, Donadon JR, Pott A, Ferreira RDS, Fernandes CDP, Costa CM, Moura FDS, Freitas KC, Bogo D, do Nascimento VA, Hiane PA.   +12 more
europepmc   +1 more source

Genotypic, Environmental, and Processing Effects on Phenolic Content and Antioxidant Activity in Barley and Wheat. [PDF]

Plants (Basel)
Šimić G, Lalić A, Horvat D, Viljevac Vuletić M, Dvojković K, Jukić M, Lukinac J, Abičić I.   +7 more
europepmc   +1 more source

Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

Journal of food science and technology, 2014
M. M. Gebremariam, M. Zarnkow, T. Becker
semanticscholar   +1 more source