Effects of high hydrostatic pressure on nutritional composition and cooking quality of whole grains and legumes

Author:

Zhang Huijuan,Feng Xuejia,Liu Shuchang,Ren Feiyue,Wang Jing

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference115 articles.

1. Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety;Aganovic;Compr. Rev. Food Sci. Food Saf.,2021

2. Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate;Ahmed;Lwt-Food Science and Technology,2018

3. Effect of high-pressure treatment prior to enzymatic hydrolysis on rheological, thermal, and antioxidant properties of lentil protein isolate. Legume;Ahmed;Science,2019

4. Changes in structural, functional and antioxidant properties induced by high pressure on quinoa flour;Ahmed;Journal of Food Measurement and Characterization,2020

5. Inactivation of peroxidase and lipoxygenase in carrots, green beans, and green peas by combination of high hydrostatic pressure and mild heat treatment;Akyol;Eur. Food Res. Technol.,2006

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