Literature DB >> 11285684

Developments in sorghum food technologies.

J R Taylor1, J Dewar.   

Abstract

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Year:  2001        PMID： 11285684     DOI： 10.1016/s1043-4526(01)43006-3

Source DB:  PubMed          Journal:  Adv Food Nutr Res        ISSN： 1043-4526


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  5 in total

1.  Effects of processing, particle size and moisturizing of sorghum-based feeds on pellet quality and broiler production.

Authors:  Patrícia Garcia da Silva; Luana Martins Schaly Oliveira; Nayanne Rodrigues de Oliveira; Fábio Ataides de Moura Júnior; Maura Regina Sousa Silva; Deibity Alves Cordeiro; Cibele Silva Minafra; Fabiana Ramos Dos Santos
Journal:  Asian-Australas J Anim Sci       Date:  2017-09-18       Impact factor: 2.509

Review 2.  Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes.

Authors:  Smith G Nkhata; Emmanuel Ayua; Elijah H Kamau; Jean-Bosco Shingiro
Journal:  Food Sci Nutr       Date:  2018-10-16       Impact factor: 2.863

3.  Effects of Sorghum Malting on Colour, Major Classes of Phenolics and Individual Anthocyanins.

Authors:  Ali Khoddami; Mohammad Mohammadrezaei; Thomas H Roberts
Journal:  Molecules       Date:  2017-10-12       Impact factor: 4.411

Review 4.  Outlook: Sorghum as a feed grain for Australian chicken-meat production.

Authors:  Peter H Selle; Amy F Moss; Ha H Truong; Ali Khoddami; David J Cadogan; Ian D Godwin; Sonia Y Liu
Journal:  Anim Nutr       Date:  2017-09-05

5.  Concentration of Pro-Health Compound of Sorghum Grain-Based Foods.

Authors:  Jakub Frankowski; Anna Przybylska-Balcerek; Kinga Stuper-Szablewska
Journal:  Foods       Date:  2022-01-13
  5 in total

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