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Food Chemistry, ISSN 0308-8146, 2009, Volume 115, Issue 4, pp. 1268 - 1273
Inhibitors of alpha glucosidase and pancreatic amylase play a vital role in the clinical management of postprandial hyperglycemia. Although, powerful synthetic... 
Alpha glucosidase | Polyphenols | Finger millet | Enzyme kinetics | Mass spectrometry | Pancreatic amylase | FOOD SCIENCE & TECHNOLOGY | ANTHOCYANINS | FLAVONOIDS | MASS-SPECTROMETRY | ORIGIN | NUTRITION & DIETETICS | POSTPRANDIAL HYPERGLYCEMIA | CHEMISTRY, APPLIED | EXTRACT
Journal Article
Food Chemistry, ISSN 0308-8146, 2007, Volume 105, Issue 2, pp. 862 - 870
Finger millet, one of the minor cereals, is known for several health benefits and some of the health benefits are attributed to its polyphenol contents.... 
Polyphenols | Fractionation by HPLC | pH stability | Finger millet | Histochemistry | polyphenols | ANTIOXIDANTS | FOOD SCIENCE & TECHNOLOGY | PHENOLICS | finger millet | fractionation by HPLC | ELEUSINE-CORACANA | CEREALS | NUTRITION & DIETETICS | histochemistry | SORGHUM | CHEMISTRY, APPLIED
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 2011, Volume 44, Issue 7, pp. 1636 - 1642
Finger millet was soaked, steamed and dried to prepare hydrothermally processed millet, followed by decortication to prepare decorticated millet. The... 
Nutrient composition | Lipid, protein and carbohydrate profiles | Hydrothermal processing | Finger millet | NUTRITIONAL-VALUE | ASSAY | FOOD SCIENCE & TECHNOLOGY | STARCH | ELEUSINE-CORACANA | RICE | Proteins | Lipids | Chromatography | Cellulose
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2007, Volume 79, Issue 2, pp. 529 - 538
The food uses of finger millet are confined to flour based products because, it has not been possible to decorticate the millet similar to other cereals. This... 
Hydrothermal treatment | Finger millet | Cooking characteristics | Endosperm texture | Decortication | ENGINEERING, CHEMICAL | endosperm texture | cooking characteristics | QUALITY | FOOD SCIENCE & TECHNOLOGY | decortication | STARCH | SORGHUM | finger millet | hydrothermal treatment | Polyphenols | Hardness | Phytic acid | Analysis
Journal Article
Food Chemistry, ISSN 0308-8146, 2008, Volume 111, Issue 1, pp. 187 - 191
The effect of millet polyphenols on starch hydrolysis catalyzed by amylases developed during malting were investigated. The enzyme kinetic studies using... 
Polyphenols | Eleusine coracana | Finger millet | Amylase activity | Mode of inhibition | polyphenols | ACID | MECHANISM | STABILITY | FOOD SCIENCE & TECHNOLOGY | finger millet | HYDROLYSIS | CARBOHYDRATE | ELEUSINE-CORACANA | BETA | amylase activity | mode of inhibition | NUTRITION & DIETETICS | INDAF-15 | PANCREATIC ALPHA-AMYLASE | RAGI | CHEMISTRY, APPLIED | Amylases
Journal Article
Food Chemistry, ISSN 0308-8146, 2009, Volume 114, Issue 1, pp. 340 - 346
Phenolic acids from finger millet ( ) milled fractions (whole flour, seed coat, 3%, 5% and 7%) were isolated and their antioxidant and antimicrobial properties... 
Polyphenols | Antimicrobial property | Antioxidant | Finger millet fractions | CEREALS | BRAN | NUTRITION & DIETETICS | FOOD SCIENCE & TECHNOLOGY | PHENOLIC-ACIDS | CHEMISTRY, APPLIED | Antioxidants | Unsaturated fatty acids | Analysis | Food additives | Beta carotene
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 2010, Volume 43, Issue 5, pp. 784 - 791
Brown rice malt from and type rice were prepared and their nutrient composition as well as non-starch polysaccharide (NSP) contents and also some of the... 
Amylase activity | Carbohydrate & protein profile | Rice malt | Pasting characteristics | ACIDS | FOOD SCIENCE & TECHNOLOGY | WHEAT | GERMINATION | CEREALS | FRACTIONS | DIET | STARCH | BARLEY | RAGI | FOOD | Amylases | Polysaccharides | Rice
Journal Article
Food Chemistry, ISSN 0308-8146, 11/2011, Volume 129, Issue 2, pp. 499 - 506
► Finger millet seed coat is a rich source of dietary fibre and calcium. ► Seed coat was isolated from native, malted and hydrothermally treated millet. ►... 
Farinograph characteristics | Biscuits | Finger millet seed coat | Pasting profiles | Composite flour | Sensory evaluation | COOKIES | RHEOLOGICAL CHARACTERISTICS | FOOD SCIENCE & TECHNOLOGY | DOUGH | PEARL-MILLET | ELEUSINE-CORACANA | PHYSICOCHEMICAL PROPERTIES | NUTRITION & DIETETICS | RAGI | CHEMISTRY, APPLIED
Journal Article
Food Chemistry, ISSN 0308-8146, 08/2009, Volume 115, Issue 4, p. 1268
Inhibitors of alpha glucosidase and pancreatic amylase play a vital role in the clinical management of postprandial hyperglycemia. Although, powerful synthetic... 
Hyperglycemia | Amylases | Analysis | Polyphenols
Journal Article
CYTA - Journal of Food, ISSN 1947-6337, 05/2011, Volume 9, Issue 1, pp. 82 - 87
Journal Article
European Food Research & Technology, ISSN 1438-2377, 07/2006, Volume 223, Issue 3, p. 355
Journal Article
World Applied Sciences Journal, ISSN 1818-4952, 2011, Volume 14, Issue 1, pp. 108 - 113
Journal Article
Journal of Culinary Science & Technology, ISSN 1542-8052, 07/2014, Volume 12, Issue 3, pp. 215 - 228
This study examines the cooking characteristics and sensory attributes of decorticated finger millet. Decorticated millet is one of the unique products from... 
pasting profile | texture profile analysis | Cooking qualities | sensory evaluation | Cooking | Cereals | Food quality | Sensory perception | Moisture content
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 8/2012, Volume 49, Issue 4, pp. 459 - 466
Journal Article
International Journal of Food Properties, ISSN 1094-2912, 01/2010, Volume 13, Issue 1, pp. 41 - 50
Investigations were carried out on the natural antioxidants in edible flours of small millets. Total carotenoids content varied from 78-366 μg/100 g in the... 
antioxidant | Millet, Carotenoid | Tocopherol | HPLC | Millet | Antioxidant | Carotenoid | PHYSICOCHEMICAL PROPERTIES | FRUITS | TOCOPHEROLS | FOOD SCIENCE & TECHNOLOGY | RICE BRAN | COMPONENTS | CAROTENOID CONTENT | Antioxidants | Vitamin A | Cereals | Food science | Grain
Journal Article
International Journal of Food Properties, ISSN 1094-2912, 03/2012, Volume 15, Issue 2, pp. 336 - 349
The decorticated finger millet was subjected to high temperature short time treatment to prepare the expanded product. The product with 5.64 expansion ratio... 
Nutrient composition | Functional properties | Finger millet | Expansion | ATTRIBUTES | PROTEIN | ASSAY | FOOD SCIENCE & TECHNOLOGY | BULK | FUNCTIONAL-PROPERTIES | STARCH | DIGESTIBILITY | RICE | FOOD | Proteins | Viscosity | High temperature | Weight | Functional foods & nutraceuticals
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2007, Volume 82, Issue 1, pp. 35 - 42
Journal Article
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