Functionality and Extrusion Processing of Millets - A Review

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Reviews International Pub Date : 2024-06-25 DOI:10.1080/87559129.2024.2367643

Debomitra Dey, Gurmeet Singh, Padma Ishwarya, Abdul Mateen

引用次数: 0

Abstract

Millets, historically staple foods in Asia and Africa, saw reduced cultivation and consumption with the rise of wheat, maize, and rice in the mid-20th century. Recognizing their potential, the Unit...

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小米的功能性和挤压加工 - 综述

黍历来是亚洲和非洲的主食，随着 20 世纪中期小麦、玉米和大米的兴起，黍的种植和消费都有所减少。认识到它们的潜力，联合国粮食及农业组织...

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Reviews International 工程技术-食品科技

CiteScore

11.50

自引率

1.70%

发文量

127

审稿时长

>24 weeks

期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists

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