Innovative Food Science & Emerging Technologies

2024

DOI: 10.1016/j.ifset.2024.103605

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Extrusion inhibits lipolytic enzymes in pearl millet (Pennisetum glaucum) flour

Aniket M. Pathare,

Rekha S. Singhal,

B. Dayakar Rao

et al.

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Sustainable Millet Processing Techniques1

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Cited by 2 publications

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“…It also inhibited lipase and lipoxygenase by 79.2% and 77.9%, respectively. 97 Hydrothermal processing alters the structural and enzymatic characteristics of millets and reduces their rancidity. Hydro treatment (HT), hydrothermal (HTh), and thermal near infrared rays (thNIR) are used to treat pearl millet flour rancidity.…”

Section: Sustainable Millet Processing Techniquesmentioning

confidence: 99%

Millets as supergrains: a holistic approach for sustainable and healthy food product development

Anal,

Singh,

Rice

et al. 2024

Sustainable Food Technol.

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The global report on food crises underscores the urgent need for sustainable food solutions as the world faces a 34% increase in acute food insecurity. Millets, ancient grains, which are...

“…It also inhibited lipase and lipoxygenase by 79.2% and 77.9%, respectively. 97 Hydrothermal processing alters the structural and enzymatic characteristics of millets and reduces their rancidity. Hydro treatment (HT), hydrothermal (HTh), and thermal near infrared rays (thNIR) are used to treat pearl millet flour rancidity.…”

Section: Sustainable Millet Processing Techniquesmentioning

confidence: 99%

Millets as supergrains: a holistic approach for sustainable and healthy food product development

Anal,

Singh,

Rice

et al. 2024

Sustainable Food Technol.

View full text Add to dashboard Cite

The global report on food crises underscores the urgent need for sustainable food solutions as the world faces a 34% increase in acute food insecurity. Millets, ancient grains, which are...

A sequential approach of alkali enzymatic extraction of dietary fiber from rice bran: Effects on structural, thermal, crystalline properties, and food application

Shaikh,

Chakraborty,

Odaneth

et al. 2024

Food Research International

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