Journal ArticleDOI
Novel food and non-food uses for sorghum and millets.
TLDR
Sorghum and millets have considerable potential in foods and beverages, and potential by-products such as the kafirin prolamin proteins and the pericarp wax have potential as bioplastic films and coatings for foods, primarily due to their hydrophobicity.About:
This article is published in Journal of Cereal Science.The article was published on 2006-11-01. It has received 530 citations till now. The article focuses on the topics: Sweet sorghum & Sorghum.read more
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Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits
TL;DR: In this article, a review of the recent advances in research carried out to date for purposes of evaluation of nutritional quality and potential health benefits of millet grains is presented, as well as challenges, limitations and future perspectives to promote millet utilization as food for a large and growing population are also discussed.
Journal ArticleDOI
Proteins from land plants – Potential resources for human nutrition and food security
TL;DR: This review aims to provide an overview of the major sources of plant proteins, their physiochemical functionalities and nutritional properties, with emphasis on the research needed to support technology innovation for more plant protein to meet world nutritional requirements and as food sources to feed the growing world population.
Journal ArticleDOI
Nutritional value of bread: Influence of processing, food interaction and consumer perception
Koen Dewettinck,F. Van Bockstaele,F. Van Bockstaele,Bianka Kühne,D. Van de Walle,T.M. Courtens,Xavier Gellynck +6 more
TL;DR: The aim of this paper is to review the existing literature on the effects of processing techniques and interactions with other food components in a mixed meal on the nutritional quality of bread to help health professionals and policy-makers to give clear and targeted advice about the positive effects of bread in the human nutrition during consultations and information campaigns.
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Enzymatic and bacterial conversions during sourdough fermentation
TL;DR: The role of cereal enzymes and the metabolism of lactic acid bacteria in conversion of carbohydrates, proteins, phenolic compounds and lipids, and the accumulation of peptides, amino acids, and amino acid metabolites in dough and bread is highlighted.
Journal ArticleDOI
Impact of the Soak and the Malt on the Physicochemical Properties of the Sorghum Starches
TL;DR: The results showed that physicochemical and functional properties of sorghum starches are influenced by soaking and malting methods.
References
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Journal ArticleDOI
Current approaches to diagnosis and treatment of celiac disease: An evolving spectrum☆
Alessio Fasano,Carlo Catassi +1 more
TL;DR: The current gold standard for the diagnosis of CD remains histologic confirmation of the intestinal damage in serologically positive individuals, and the keystone treatment of CD patients is a lifelong elimination diet in which food products containing gluten are avoided.
Journal ArticleDOI
Sorghum phytochemicals and their potential impact on human health.
Joseph M. Awika,Lloyd W. Rooney +1 more
TL;DR: Sorghum is a rich source of various phytochemicals including tannins, phenolic acids, anthocyanins, phytosterols and policosanols as discussed by the authors.
Journal ArticleDOI
Recent advances in the formulation of gluten-free cereal-based products
TL;DR: The current prevalence of coeliac disease, and recent advances in the preparation of gluten-free products, using starches, hydrocolloids, gums and novel ingredients and processes are reviewed.
Journal ArticleDOI
Sorghum and millet phenols and antioxidants
Linda Dykes,Lloyd W. Rooney +1 more
TL;DR: Sorghum is a good source of phenolic compounds with a variety of genetically dependent types and levels including phenolic acids, flavonoids, and condensed tannins as mentioned in this paper.
Related Papers (5)
Sorghum phytochemicals and their potential impact on human health.
Joseph M. Awika,Lloyd W. Rooney +1 more