Impacts of infrared heating and tempering on the chemical composition, morphological, functional properties of navy bean and chickpea flours-Reference-Cited by-同舟云学术

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Impacts of infrared heating and tempering on the chemical composition, morphological, functional properties of navy bean and chickpea flours

Published:2022-01-06 Issue:3 Volume:248 Page:767-781
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Guldiken Burcu,Konieczny Dellaney,Franczyk A.,Satiro Victoria,Pickard Mark,Wang Ning,House James,Nickerson Michael T.

Funder

AgriScience Program (Canadian Pulse Science Research Cluster) under the Canadian Agricultural Partnership.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-021-03918-4.pdf

Reference66 articles.

1. Maphosa Y, Jideani VA (2017) The role of legumes in human nutrition. Funct Food Improve Health Through Adequate Food 1:13

2. Aguilera Y, Esteban RM, Benítez V, Molla E, MaA M-C (2009) Starch, functional properties, and microstructural characteristics in chickpea and lentil as affected by thermal processing. J Agric Food Chem 57(22):10682–10688

3. García-Alonso A, Goni I, Saura-Calixto F (1998) Resistant starch and potential glycaemic index of raw and cooked legumes (lentils, chickpeas and beans). Zeitschrift für Lebensmitteluntersuchung und-Forschung A 206(4):284–287

4. Ai Y, Jin Y, Kelly JD, Ng PKW (2017) Composition, functional properties, starch digestibility, and cookie-baking performance of dry bean powders from 25 Michigan-grown varieties. Cereal Chem 94(3):400–408

5. Goñi I, Valentı́n-Gamazo C (2003) Chickpea flour ingredient slows glycemic response to pasta in healthy volunteers. Food Chem 81(4):511–515

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