Gaseous ozone treatment of chickpea grains: Effect on functional groups, thermal behavior, pasting properties, morphological features, and phytochemicals-Reference-Cited by-同舟云学术

Gaseous ozone treatment of chickpea grains: Effect on functional groups, thermal behavior, pasting properties, morphological features, and phytochemicals

Published:2022-10-31 Issue:12 Volume:87 Page:5191-5207
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Nickhil Chowdaiah¹²^ORCID,Mohapatra Debabandya¹^ORCID,Kar Abhijit³^ORCID,Giri Saroj Kumar¹,Verma Uttam Singh³,Muchahary Sangita²

Affiliation:

1. ICAR‐Central Institute of Agricultural Engineering Nabibagh Bhopal India

2. Department of Food Engineering and Technology Tezpur University, Tezpur Assam India

3. Division of Food Science and Post‐Harvest Technology Indian Agricultural Research Institute Pusa Campus New Delhi India

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16359

Reference62 articles.

1. Phytochemical, antioxidant and mineral composition of hydroalcoholic extract of chicory (Cichorium intybus L.) leaves

2. Ozonation of whole wheat flour and wet milling effluent: Degradation of deoxynivalenol (DON) and rheological properties

3. Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging

4. Physicochemical, thermal and functional properties of gamma irradiated chickpea starch

5. Catechin, proanthocyanidin and lignin contents of loblolly pine (Pinus taeda) needles after chronic exposure to ozone

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