Characterization of nutritional and functional properties of “Blanco Sinaloa” chickpea (Cicer arietinum L.) variety, and study of the rheological behavior of hummus pastes-Reference-Cited by-同舟云学术

Characterization of nutritional and functional properties of “Blanco Sinaloa” chickpea (Cicer arietinum L.) variety, and study of the rheological behavior of hummus pastes

Published:2019-12-14 Issue:5 Volume:57 Page:1856-1865
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Martínez-Preciado A. H.^ORCID,Ponce-Simental J. A.,Schorno A. L.,Contreras-Pacheco M. L.,Michel C. R.,Rivera-Ortiz K. G.,Soltero J. F. A.

Funder

Consejo Nacional de Ciencia y Tecnología (CONACYT), Convocatoria del Programa de Estímulos a la Innovación (PEI) 2018

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-019-04220-8.pdf

Reference33 articles.

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2. Alajaji SA, El-Adawy TA (2006) Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods. J Food Compos Anal 19:806–812. https://doi.org/10.1016/j.jfca.2006.03.015

3. Alvarez MD, Canet W (2013) Dynamic viscoelastic behavior of vegetable-based infant purees. J Texture Stud 44:205–224. https://doi.org/10.1111/jtxs.12011

4. Alvarez MD, Fuentes R, Olivares MD, Canet W (2014) Effects of high hydrostatic pressure on rheological and thermal properties of chickpea (Cicer arietinum L.) flour slurry and heat-induced paste. Innov Food Sci Emerg Technol 21:12–23. https://doi.org/10.1016/j.ifset.2013.11.005

5. Alvarez MD, Fuentes R, Guerrero G, Canet W (2017) Characterization of commercial Spanish hummus formulation: nutritional composition, rheology, and structure. Int J Food Prop 20:845–863. https://doi.org/10.1080/10942912.2016.1186692

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