Effect of jet‐cooking and hydrolyses with amylases on the physicochemical andin vitrodigestion performance of whole chickpea flours-Reference-Cited by-同舟云学术

Effect of jet‐cooking and hydrolyses with amylases on the physicochemical andin vitrodigestion performance of whole chickpea flours

Published:2019-09-03 Issue:2 Volume:55 Page:690-701
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Rosa‐Millán Julián¹^ORCID,Orona‐Padilla José Luis²,Flores‐Moreno Víctor Manuel²,Serna‐Saldívar Sergio O.²

Affiliation:

1. Centro de Bioingenieria Escuela de Ingeniería y Ciencias Tecnologico de Monterrey Av. Epigmenio Gonzalez 500 Santiago de Querétaro Querétaro Mexico

2. Centro de Biotecnología FEMSA Escuela de Ingeniería y Ciencias Tecnologico de Monterrey Av. Eugenio Garza Sada 2501 Monterrey Nuevo León Mexico

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14338

Reference34 articles.

1. Starch with a Slow Digestion Property Produced by Altering Its Chain Length, Branch Density, and Crystalline Structure

2. Jet Cooking of Waxy Maize Starch: Solution Rheology and Molecular Weight Degradation of Amylopectin

3. Physicochemical characteristics, ATR-FTIR molecular interactions and in vitro starch and protein digestion of thermally-treated whole pulse flours

4. In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars

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