Effect of different cooking methods and heating solutions on nutritionally‐important starch fractions and flatus oligosaccharides in selected pulses
暂无分享,去创建一个
[1] T. Warkentin,et al. Nutrient content and viscosity of Saskatchewan-grown pulses in relation to their cooking quality , 2019, Canadian Journal of Plant Science.
[2] M. Nickerson,et al. Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses. , 2018, Food research international.
[3] Qiang Liu,et al. Physicochemical and digestion characteristics of flour and starch from eight Canadian red and green lentils , 2018 .
[4] 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.
[5] D. Ramdath,et al. A review of the relationship between pulse consumption and reduction of cardiovascular disease risk factors , 2017 .
[6] T. Wolever,et al. Investigating the relationship between lentil carbohydrate fractions and in vivo postprandial blood glucose response by use of the natural variation in starch fractions among 20 lentil varieties. , 2017, Food & function.
[7] A. Nugent,et al. Health effects of resistant starch , 2017 .
[8] J. Boye,et al. In vitro digestibility, protein composition and techno-functional properties of Saskatchewan grown yellow field peas (Pisum sativum L.) as affected by processing. , 2017, Food research international.
[9] A. Duncan,et al. The Role of Pulses in the Dietary Management of Diabetes. , 2016, Canadian journal of diabetes.
[10] K. S. Sandhu,et al. In vitro starch digestibility, pasting and textural properties of mung bean: effect of different processing methods , 2015, Journal of Food Science and Technology.
[11] F. Greenway,et al. A review of the nutritional value of legumes and their effects on obesity and its related co‐morbidities , 2014, Obesity reviews : an official journal of the International Association for the Study of Obesity.
[12] Yixiang Xu,et al. Chemical composition, functional properties and microstructural characteristics of three kabuli chickpea (Cicer arietinum L.) as affected by different cooking methods , 2014 .
[13] M. Piecyk,et al. Chemical composition and starch digestibility in flours from Polish processed legume seeds. , 2012, Food chemistry.
[14] T. Hefnawy. Effect of processing methods on nutritional composition and anti-nutritional factors in lentils, lens culinaris , 2011 .
[15] L. Bello‐Pérez,et al. Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean (Phaseolus vulgaris L.) grown under different water regimes. , 2011, Food chemistry.
[16] Weirong Yao,et al. Impact of Process Conditions on Digestibility of Pea Starch , 2010 .
[17] J. Boye,et al. Effect of pulse consumption on perceived flatulence and gastrointestinal function in healthy males , 2010 .
[18] T. Hartman,et al. Consumption of dry beans, peas, and lentils could improve diet quality in the US population. , 2009, Journal of the American Dietetic Association.
[19] D. Hatcher,et al. Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris) , 2009 .
[20] R. Hoover,et al. In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars. , 2008, Food chemistry.
[21] D. Hatcher,et al. Effect of variety and processing on nutrients and certain anti-nutrients in field peas (Pisum sativum) , 2008 .
[22] F. Robin,et al. Slowly digestible starch – its structure and health implications: a review , 2007 .
[23] B. Baik,et al. Oligosaccharide Content and Composition of Legumes and Their Reduction by Soaking, Cooking, Ultrasound, and High Hydrostatic Pressure , 2006 .
[24] Giovana E A Costa,et al. Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes , 2006 .
[25] P. Hu,et al. Starch digestibility and the estimated glycemic score of different types of rice differing in amylose contents , 2004 .
[26] J. Frías,et al. Assessment of nutritional compounds and antinutritional factors in pea (Pisum sativum) seeds , 2003 .
[27] O. Aworh,et al. Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms) , 2003 .
[28] Anne-Catherine Schneider. Overview of the market and consumption of puises in Europe , 2002, British Journal of Nutrition.
[29] P. Leterme. Recommendations by health organizations for pulse consumption , 2002, British Journal of Nutrition.
[30] O. Paredes-López,et al. In vitro digestibility and resistant starch content of some industrialized commercial beans (Phaseolus vulgaris L.) , 2002 .
[31] Thomas Peterbauer,et al. Biochemistry and physiology of raffinose family oligosaccharides and galactosyl cyclitols in seeds , 2001, Seed Science Research.
[32] E. Marconi,et al. Physicochemical, nutritional, and microstructural characteristics of chickpeas (Cicer arietinum L.) and common beans (Phaseolus vulgaris L.) following microwave cooking. , 2000, Journal of agricultural and food chemistry.
[33] J. Frías,et al. Nutrients and antinutritional factors in faba beans as affected by processing , 1998 .
[34] H. Englyst,et al. Classification and measurement of nutritionally important starch fractions. , 1992, European journal of clinical nutrition.
[35] J. Frías,et al. Effect of Processing on the Soluble Carbohydrate Content of Lentils. , 1992, Journal of food protection.
[36] B. McCleary,et al. Measurement of available carbohydrates, digestible, and resistant starch in food ingredients and products , 2019, Cereal Chemistry.
[37] C. Hall,et al. Composition, Nutritional Value, and Health Benefits of Pulses , 2017 .
[38] Y. Brummer,et al. Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas , 2015 .
[39] F. Casañas,et al. Protein and starch content of raw, soaked and cooked beans (Phaseolus vulgaris L.) , 2007 .
[40] Zia-ur-Rehman,et al. Domestic processing effects on available carbohydrate content and starch digestibility of black grams (Vigna mungo) and chick peas (Cicer arietium) , 2007 .
[41] A. S. Abdel-Gawad. Effect of domestic processing on oligosaccharide content of some dry legume seeds , 1993 .