Modification in starch structure of soaked and germinated lentil seeds under various thermal processing methods, including conventional, microwave, and microwave-assisted techniques
暂无分享,去创建一个
[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 .