Modification in starch structure of soaked and germinated lentil seeds under various thermal processing methods, including conventional, microwave, and microwave-assisted techniques

[1]  V. Meda,et al.  Investigating Starch and Protein Structure Alterations of the Processed Lentil by Microwave-Assisted Infrared Thermal Treatment and Their Correlation with the Modified Properties , 2022, Food Chemistry Advances.

[2]  M. Nickerson,et al.  Improvement of the nutritional quality of lentil flours by infrared heating of seeds varying in size. , 2022, Food chemistry.

[3]  Lalit M. Bal,et al.  Modulation of Lentil Antinutritional Properties Using Non-thermal mediated Processing Techniques- A Review , 2022, Journal of Food Composition and Analysis.

[4]  Gabriela N. Barrera,et al.  NMR characterization of structure and moisture sorption dynamics of damaged starch granules. , 2022, Carbohydrate polymers.

[5]  M. Oztop,et al.  An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours , 2022, Legume Science.

[6]  Limin Li,et al.  Research progress on properties of pre-gelatinized starch and its application in wheat flour products , 2022, Grain & Oil Science and Technology.

[7]  M. Manley,et al.  Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour , 2022, Foods.

[8]  V. Meda,et al.  Combination of germination and innovative microwave-assisted infrared drying of lentils: effect of physicochemical properties of different varieties on water uptake, germination, and drying kinetics , 2022, Applied Food Research.

[9]  V. Meda,et al.  Loss factor and moisture diffusivity property estimation of lentil crop during microwave processing , 2021, Current research in food science.

[10]  E. Zavareze,et al.  Physical modification of starch by heat-moisture treatment and annealing and their applications: A review. , 2021, Carbohydrate polymers.

[11]  M. Nickerson,et al.  Effect of roasting pulse seeds at different tempering moisture on the flour functional properties and nutritional quality. , 2021, Food research international.

[12]  Peng Liu,et al.  Effects of different moisture contents on the structure and properties of corn starch during extrusion. , 2021, Food chemistry.

[13]  Wenqi Wu,et al.  Modification of physicochemical properties and degradation of barley flour upon enzymatic extrusion , 2021, Food Bioscience.

[14]  I. Blanco,et al.  Life cycle assessment of animal-based foods and plant-based protein-rich alternatives: An environmental perspective. , 2021, Journal of the science of food and agriculture.

[15]  C. Summo,et al.  Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters , 2021, LWT.

[16]  Annalisa Romano,et al.  Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry , 2021 .

[17]  Jianjun Cheng,et al.  Effect of kansui on the physicochemical, structural, and quality characteristics of adlay seed flour-fortified wheat noodles , 2021, LWT.

[18]  Zhengyu Jin,et al.  A review of structural transformations and properties changes in starch during thermal processing of foods , 2021 .

[19]  Limin Li,et al.  Relationships of flour characteristics with Isolated Starch Properties in Different Chinese Wheat Varieties , 2021 .

[20]  B. Liu,et al.  Experimental study on moisture kinetics and microstructure evolution in apples during high power microwave drying process , 2021 .

[21]  Dan Xu,et al.  Effect of superheated steam treatment on the structural and digestible properties of wheat flour , 2021 .

[22]  A. A. Abd El-Aty,et al.  Effect of moist and dry-heat treatment processes on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid complexes. , 2021, Food chemistry.

[23]  M. Marcone,et al.  Effect of different cooking methods and heating solutions on nutritionally‐important starch fractions and flatus oligosaccharides in selected pulses , 2020 .

[24]  E. Abedi,et al.  Aggregation behaviors of sonicated tapioca starch with various strengths of Hofmeister salts under pre- and post-ultrasonic treatment , 2020 .

[25]  Y. Ai,et al.  Influence of infrared heating on the functional properties of processed lentil flours: A study focusing on tempering period and seed size. , 2020, Food research international.

[26]  F. Perez-Cueto,et al.  Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future , 2020, Critical reviews in food science and nutrition.

[27]  V. Meda,et al.  Kinetics of a thin‐layer microwave‐assisted infrared drying of lentil seeds , 2020 .

[28]  P. Srivastav,et al.  Microwave Heating: Alternative Thermal Process Technology for Food Application , 2020 .

[29]  Vijay Singh Sharanagat,et al.  Effect of germination and roasting on the proximate composition, total phenolics, and functional properties of black chickpea (Cicer arietinum) , 2020 .

[30]  C. Witthöft,et al.  Flours from Swedish pulses: Effects of treatment on functional properties and nutrient content , 2019, Food science & nutrition.

[31]  Bingcan Chen,et al.  Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea. , 2019, Food chemistry.

[32]  Xinzhong Hu,et al.  Understanding the multi-scale structural changes in starch and its physicochemical properties during the processing of chickpea, navy bean, and yellow field pea seeds. , 2019, Food chemistry.

[33]  M. Nickerson,et al.  Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours. , 2019, Food research international.

[34]  Yang Jiao,et al.  Radio-Frequency Applications for Food Processing and Safety. , 2018, Annual review of food science and technology.

[35]  Qiang Liu,et al.  Physicochemical and digestion characteristics of flour and starch from eight Canadian red and green lentils , 2018 .

[36]  S. Serna-Saldívar,et al.  Physicochemical characteristics, ATR-FTIR molecular interactions and in vitro starch and protein digestion of thermally-treated whole pulse flours. , 2018, Food research international.

[37]  J. Boye,et al.  Comparative Study of the Effects of Processing on the Nutritional, Physicochemical and Functional Properties of Lentil , 2017 .

[38]  Narpinder Singh,et al.  Impact of germination on flour, protein and starch characteristics of lentil (Lens culinari) and horsegram (Macrotyloma uniflorum L.) lines , 2016 .

[39]  Qiang Liu,et al.  Phenolic profiles of 20 Canadian lentil cultivars and their contribution to antioxidant activity and inhibitory effects on α-glucosidase and pancreatic lipase. , 2015, Food chemistry.

[40]  O. Kittipongpatana,et al.  Resistant Starch Contents of Native and Heat-Moisture Treated Jackfruit Seed Starch , 2015, TheScientificWorldJournal.

[41]  R. Ward,et al.  Effect of heat-moisture treatment on the formation and physicochemical properties of resistant starch from mung bean (Phaseolus radiatus) starch. , 2011 .

[42]  S. Prasher,et al.  Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours , 2011 .

[43]  A. Figiel,et al.  Effects of vacuum level and microwave power on rosemary volatile composition during vacuum–microwave drying , 2011 .

[44]  Lope G. Tabil,et al.  Thin-layer drying characteristics and modeling of pistachio nuts , 2007 .

[45]  James K. Carson,et al.  Review of effective thermal conductivity models for foods , 2006 .