Characterizing germination effects on nutrient and anti-nutrient profiles in cereal-based protein-enriched supplement
- 3 March 2025
- journal article
- research article
- Published by Springer Nature in Journal of Food Measurement and Characterization
- Vol. 19 (4) , 2957-2969
Abstract
No abstract availableKeywords
This publication has 28 references indexed in Scilit:
- Effects of germination on the physicochemical and nutritional characteristics of lentil and its utilization potential in cookie-makingJournal of Food Measurement and Characterization, 2021
- A Lancet Commission on 70 years of women's reproductive, maternal, newborn, child, and adolescent health in ChinaThe Lancet, 2021
- Thermodynamic interactions of micellar casein and oat β-glucan in a model food systemFood Hydrocolloids, 2021
- Enhancing three phenolic fractions of oats (Avena sativa L.) and their antioxidant activities by solid-state fermentation with Monascus anka and Bacillus subtilisJournal of Cereal Science, 2020
- A study on physicochemical, antioxidant and microbial properties of germinated wheat flour and its utilization in breadsJournal of Food Science and Technology, 2020
- A comparative study of the functionality and protein quality of a variety of legume and cereal floursCereal Chemistry, 2019
- Effect of germination on composition profiling and antioxidant activity of the polysaccharide-protein conjugate in black soybean [Glycine max (L.) Merr.]International Journal of Biological Macromolecules, 2018
- Impact of cooking and germination on phenolic composition and dietary fibre fractions in dark beans (Phaseolus vulgaris L.) and lentils (Lens culinaris L.)LWT, 2016
- Global, regional, and national trends in haemoglobin concentration and prevalence of total and severe anaemia in children and pregnant and non-pregnant women for 1995–2011: a systematic analysis of population-representative dataThe Lancet Global Health, 2013
- Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East AfricaFood Chemistry, 2007