Potential use of pearl millet (Pennisetum glaucum (L.) R. Br.) in Brazil: Food security, processing, health benefits and nutritional products

Food Research International

Volumn 109, Issue , 2018, Pages 175-186

  Dias Martins, Amanda M ^a   Pessanha, Kênia Letícia F ^a   Pacheco, Sidney ^b   Rodrigues, José Avelino S ^c   Carvalho, Carlos Wanderlei Piler ^b  

^a FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

^c EMBRAPA MILHO E SORGO   (Brazil)

Author keywords

Cereals; Flour; Functional foods; Gluten free; Whole grains

Indexed keywords

AMINO ACIDS; CLIMATE CHANGE; CROPS; CULTIVATION; DISEASE CONTROL; FOOD SUPPLY; GEMS; GRAIN (AGRICULTURAL PRODUCT); HEAT RESISTANCE; NUTRITION; SOILS; WEIGHT CONTROL;

CEREALS; ESSENTIAL AMINO ACIDS; FLOUR; FUNCTIONAL PROPERTIES; GLUTEN-FREE; NUTRITIONAL PRODUCTS; PROBIOTIC BEVERAGES; WHOLE GRAINS;

FUNCTIONAL FOOD;

BRAZIL; CATERING SERVICE; DIET; FLOUR; FOOD GRAIN; FOOD HANDLING; FUNCTIONAL FOOD; HUMAN; NUTRITIONAL VALUE; PENNISETUM;

BRAZIL; DIET; EDIBLE GRAIN; FLOUR; FOOD HANDLING; FOOD SUPPLY; FUNCTIONAL FOOD; HUMANS; NUTRITIVE VALUE; PENNISETUM;

EID: 85046011660     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.04.023     Document Type: Review

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