Effect of different cooking methods and heating solutions on nutritionally‐important starch fractions and flatus oligosaccharides in selected pulses-Reference-Cited by-同舟云学术

Effect of different cooking methods and heating solutions on nutritionally‐important starch fractions and flatus oligosaccharides in selected pulses

Published:2020-09-21 Issue:6 Volume:97 Page:1216-1226
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Liu Yihan¹²,Ragaee Sanaa¹,Marcone Massimo F.¹,Abdel‐Aal El‐Sayed M.²^ORCID

Affiliation:

1. Department of Food Science University of Guelph Guelph ON Canada

2. Guelph Research and Development Centre Agriculture and Agri‐Food Canada Guelph ON Canada

Funder

Saskatchewan Pulse Growers

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10344

Reference43 articles.

1. Abdel‐Aal E.‐S.‐ M.(2016).Processing pulses to enhance bioactive and anti‐nutritional attributes. A mini‐review.http://canadianfoodbusiness.com/2016/06/20/processing-pulses-to-enhance-bioactive-and-anti-nutritional-attributes/

2. Nutrient content and viscosity of Saskatchewan grown pulses in relation to their cooking quality;Abdelaal E.;Canadian Journal of Plant Science,2019

3. Effect of domestic processing on oligosaccharide content of some dry legume seeds

4. Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas

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