Enhancing the nutritional and bioactive benefits of faba bean flour by combining preprocessing and thermoplastic extrusion: A comprehensive study on digestion-resistant peptides-Reference-Cited by-同舟云学术

Enhancing the nutritional and bioactive benefits of faba bean flour by combining preprocessing and thermoplastic extrusion: A comprehensive study on digestion-resistant peptides

Published:2024-05 Issue: Volume:183 Page:114231
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Salvador-Reyes Rebeca^ORCID,Teresa Pedrosa Silva Clerici Maria,Martínez-Villaluenga Cristina

Funder

Fundação Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Gobierno de Espana Agencia Estatal de Investigacion

Publisher

Elsevier BV

Reference113 articles.

1. Approved Methods of Analysis;Aacci,2010

2. A comprehensive review on food hydrocolloids as gut modulators in the food matrix and nutrition: The hydrocolloid-gut-health axis;Ağagündüz;Food Hydrocolloids,2023

3. Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders;Ai;Food chemistry,2016

4. AOAC. (2019). Official Methods of AnalysisTM, 21st Edition (2019) - AOAC INTERNATIONAL. Retrieved January 24, 2023, from https://www.aoac.org/official-methods-of-analysis-21st-edition-2019/.

5. Changes in protein profile, bioactive potential and enzymatic activities of gluten-free flours obtained from hulled and dehulled oat varieties as affected by germination conditions;Aparicio-García;LWT - Food Science and Technology,2020

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Peruvian fava beans for health and food innovation: physicochemical, morphological, nutritional, and techno-functional characterization;Food Research International;2024-09