Utilization of Amaranthus spp. grains in food

Bibliographic Details
Title:	Utilization of Amaranthus spp. grains in food
Authors:	Bodroža-Solarov Marija I., Šimurina Olivera D., Kojić Jovana S., Krulj Jelena A., Filipović Jelena S., Cvetković Biljana R., Ilić Nebojša M.
Source:	Food and Feed Research, Vol 49, Iss 1, Pp 37-52 (2022)
Publisher Information:	Institute for Food Technology, Novi Sad, 2022.
Publication Year:	2022
Collection:	LCC:Food processing and manufacture
Subject Terms:	amaranth, bakery, pasta, snacks, edible films, malted food, Food processing and manufacture, TP368-456
More Details:	Recently there has been a rediscovery of some ancient crops due to increased consumer demands for a healthier diet with medicinal and therapeutic effects. One such crop is a pseudocereal Amaranthus sp., which is nutritionally more favourable than many widespread kinds of cereal and meets most of the requirements of modern diets. The incorporation of amaranth species in food formulations would expand the assortment of food products present on the market. The high nutritional quality and potential functionality of amaranth-based food products have been the subject of extensive scientific research. This study aims at reviewing the currently available data on the application of amaranth grains in the food industry and manufacturing and focuses on the functionalities of these products, providing an overview of the current amaranth value chain.
Document Type:	article
File Description:	electronic resource
Language:	English Serbian
ISSN:	2217-5369 2217-5660
Relation:	https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2022/2217-53692201037B.pdf; https://doaj.org/toc/2217-5369; https://doaj.org/toc/2217-5660
DOI:	10.5937/ffr49-37163
Access URL:	https://doaj.org/article/2c4be54c0a6246f485427eeae9158548
Accession Number:	edsdoj.2c4be54c0a6246f485427eeae9158548
Database:	Directory of Open Access Journals

More Details
ISSN:	22175369 22175660
DOI:	10.5937/ffr49-37163
Published in:	Food and Feed Research
Language:	English Serbian