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There are 7242 results for: content related to: Effect of Germination and Fermentation on in vitro Starch and Protein Digestibility of Pearl Millet

  1. Effect of natural fermentation on phytate and polyphenolic content and in-vitro digestibility of starch and protein of pearl millet (Pennisetum typhoideum)

    Journal of the Science of Food and Agriculture

    Volume 55, Issue 2, 1991, Pages: 189–195, Neelam Kheterpaul and Bhag Mal Chauhan

    Article first published online : 19 SEP 2006, DOI: 10.1002/jsfa.2740550204

  2. Effects of Germination and Pure Culture Fermentation by Yeasts and Lactobacilli on Phytic Acid and Polyphenol Content of Pearl Millet

    Journal of Food Science

    Volume 55, Issue 4, July 1990, Page: 1180, NEELAM KHETARPAUL and B.M. CHAUHAN

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1990.tb01632.x

  3. Effect of various types of fermentation on in vitro protein and starch digestibility of differently processed pearl millet

    Food / Nahrung

    Volume 40, Issue 3, 1996, Pages: 142–145, A. Sharma and Dr. A. C. Kapoor

    Article first published online : 19 OCT 2006, DOI: 10.1002/food.19960400309

  4. Effect of whey fermentation on the HCI-extractability of calcium, iron and phosphorus in various rice-bengalgram dhal blends

    Food / Nahrung

    Volume 40, Issue 3, 1996, Pages: 147–150, A. Sharma and Dr. N. Khetarpaul

    Article first published online : 19 OCT 2006, DOI: 10.1002/food.19960400311

  5. Effect of Fermentation by Pure Cultures of Yeasts and Lactobacilli on Phytic Acid and Polyphenol Content of Pearl Millet

    Journal of Food Science

    Volume 54, Issue 3, May 1989, Pages: 780–781, NEELAM KHETARPAUL and B.M. CHAUHAN

    Article first published online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.1989.tb04712.x

  6. Effect of fermentation on in vitro digestibilities and the level of antinutrients in moth bean [Vigna aconitifolia (Jacq.) Marechal]

    International Journal of Food Science & Technology

    Volume 43, Issue 11, November 2008, Pages: 2090–2094, Amrit Bhandal

    Article first published online : 13 OCT 2008, DOI: 10.1111/j.1365-2621.2008.01827.x

  7. Supplementation of pearl millet flour with soybean protein: effect of cooking on in vitro protein digestibility and essential amino acids composition

    International Journal of Food Science & Technology

    Volume 45, Issue 4, April 2010, Pages: 740–744, Maha A. M. Ali, Abdullahi H. El Tinay, Limya O. Mallasy and Abu ElGasim A. Yagoub

    Article first published online : 23 MAR 2010, DOI: 10.1111/j.1365-2621.2010.02187.x

  8. Irradiation Effect on Onion Keeping-Quality After Sea-Shipment from Argentina to the Netherlands

    Journal of Food Science

    Volume 55, Issue 4, July 1990, Pages: 1181–1182, T.C. WOLTERS, D.I. LANGERAK, O.A. CURZIO and C.A. CROCI

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1990.tb01633.x

  9. Effect of germination and pure culture fermentation on HCl-extractability of minerals of pearl millet (Pennisetum typhoideum)

    International Journal of Food Science & Technology

    Volume 24, Issue 3, June 1989, Pages: 327–331, N. KHETARPAUL and B. M. CHAUHAN

    Article first published online : 28 JUN 2007, DOI: 10.1111/j.1365-2621.1989.tb00651.x

  10. Improvement in HCI extractability of minerals from pearl millet(Pennisetum typhoideum) by fermentation with yeasts and lactobacilli

    Journal of the Science of Food and Agriculture

    Volume 49, Issue 1, 1989, Pages: 117–121, Neelam Khetarpaul and Bhag Mal Chauhan

    Article first published online : 19 SEP 2006, DOI: 10.1002/jsfa.2740490112

  11. Fermentation of rice-bengal gram dhal blends with whey: Changes in phytic acid content and in vitro digestibility of starch and protein

    Food / Nahrung

    Volume 39, Issue 4, 1995, Pages: 282–287, Anshu Sharma and Dr. (Mrs.) Neelam Khetarpaul

    Article first published online : 19 OCT 2006, DOI: 10.1002/food.19950390406

  12. Effect of rabadi fermentation of barley on HCl-extractability of minerals

    International Journal of Food Science & Technology

    Volume 27, Issue 6, December 1992, Pages: 707–713, MANJU GUPTA, NEELAM KHETARPAUL and B.M. CHAUHAN

    Article first published online : 1 JUL 2007, DOI: 10.1111/j.1365-2621.1992.tb01242.x

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    Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits

    Comprehensive Reviews in Food Science and Food Safety

    Volume 12, Issue 3, May 2013, Pages: 281–295, Ahmed S.M. Saleh, Qing Zhang, Jing Chen and Qun Shen

    Article first published online : 8 APR 2013, DOI: 10.1111/1541-4337.12012

  14. You have free access to this content
    Symposium on “Food Technology for Better Nutrition”

    Comprehensive Reviews in Food Science and Food Safety

    Volume 7, Issue 4, October 2008, Pages: 320–396,

    Article first published online : 18 SEP 2008, DOI: 10.1111/j.1541-4337.2008.00049.x

  15. Physico-chemical and acceptability of rabadi (a fermented soya flour product) as affected by cooking and fermentation time

    International Journal of Food Science & Technology

    Volume 43, Issue 5, May 2008, Pages: 939–943, Vineeta Gupta and Ranjana Nagar

    Article first published online : 11 SEP 2007, DOI: 10.1111/j.1365-2621.2007.01551.x

  16. Effect of rabadi fermentation on phytic acid and in vitro digestibility of barley

    Food / Nahrung

    Volume 37, Issue 2, 1993, Pages: 141–146, Manju Gupta and Dr. Neelam Khetarpaul

    Article first published online : 19 OCT 2006, DOI: 10.1002/food.19930370207

  17. Nutrient and antinutrient composition of pearl millet grains as affected by milling and baking

    Food / Nahrung

    Volume 41, Issue 2, 1997, Pages: 105–107, S. Chowdhury and Prof. Dr. D. Punia

    Article first published online : 19 OCT 2006, DOI: 10.1002/food.19970410210

  18. Starch and protein digestibility of newly released moth bean cultivars: Effect of soaking, dehulling, germination and pressure cooking

    Food / Nahrung

    Volume 45, Issue 4, 1 August 2001, Pages: 251–254, A. Negi, P. Boora and N. Khetarpaul

    Article first published online : 21 AUG 2001, DOI: 10.1002/1521-3803(20010801)45:4<251::AID-FOOD251>3.0.CO;2-V

  19. Effect of malting and fermentation on antinutrients, and total and extractable minerals of high and low phytate corn genotypes

    International Journal of Food Science & Technology

    Volume 47, Issue 5, May 2012, Pages: 1037–1043, Awad M. Sokrab, Isam A. Mohamed Ahmed and Elfadil E. Babiker

    Article first published online : 20 MAR 2012, DOI: 10.1111/j.1365-2621.2012.02938.x

  20. INFLUENCE OF ROOM-TEMPERATURE STORAGE–REHEATING CYCLES ON NUTRITIONAL PROPERTIES OF MAIZE MEAL PORRIDGE (PAP) USED IN THE VAAL REGION, SOUTH AFRICA

    Journal of Food Processing and Preservation

    Volume 34, Issue 2, April 2010, Pages: 181–191, R. DARMAN DJOULDE, W. OLDEWAGE-THERON, A.A. EGAL and F. SAMUEL

    Article first published online : 18 MAR 2010, DOI: 10.1111/j.1745-4549.2008.00323.x