Reduction in phytic acid content and enhancement of antioxidant properties of nutricereals by processing for developing a fermented baby food

Journal of Food Science and Technology

Volumn 52, Issue 6, 2015, Pages 3219-3234

  Rasane, Prasad ^a   Jha, Alok ^a   Kumar, Arvind ^a   Sharma, Nitya ^a  

^a BANARAS HINDU UNIVERSITY   (India)

Author keywords

Cereal blends; Free radical scavenging activity; Functional properties; Phytic acid content; Total phenolic content

Indexed keywords

FERMENTED MILK; FOOD PROCESSING; PROTEINS; WATER ABSORPTION;

ANTIOXIDANT PROPERTIES; FREE RADICAL SCAVENGING ACTIVITY; FUNCTIONAL PROPERTIES; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; PHYTIC ACIDS; TOTAL PHENOLIC CONTENT; WHEY PROTEIN CONCENTRATE;

FREE RADICALS;

AVENA SATIVA; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SP.; PENNISETUM GLAUCUM; SORGHUM BICOLOR; ZEA MAYS;

EID: 84929944087     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1375-x     Document Type: Article

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