Thermal processing methods differentially affect the protein quality of Chickpea ( Cicer arietinum )-Reference-Cited by-同舟云学术

Thermal processing methods differentially affect the protein quality of Chickpea ( Cicer arietinum )

Published:2020-05-12 Issue:6 Volume:8 Page:2950-2958
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Nosworthy Matthew G.¹,Medina Gerardo¹,Franczyk Adam J.¹,Neufeld Jason¹,Appah Paulyn²,Utioh Alphonsus²,Frohlich Peter³,Tar'an Bunyamin⁴,House James D.¹⁵⁶⁷^ORCID

Affiliation:

1. Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg MB Canada

2. Food Development Centre Portage la Prairie MB Canada

3. Canadian International Grains Institute Winnipeg MB Canada

4. College of Agriculture and Bioresources University of Saskatchewan Saskatoon SK Canada

5. Richardson Centre for Functional Foods and Nutraceuticals University of Manitoba Winnipeg MB Canada

6. Canadian Centre for Agri‐Food Research in Health and Medicine University of Manitoba Winnipeg MB Canada

7. Department of Animal Science University of Manitoba Winnipeg MB Canada

Funder

Global Institute for Food Security

Agriculture and Agri-Food Canada Growing Forward 2-Pulse Science Cluster program

University of Saskatchewan, Saskatoon, SK

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1597

Reference43 articles.

1. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods

2. Effect of extrusion under controlled temperature and moisture conditions on ileal apparent amino acid and starch digestibility in peas determined with young broilers

3. Nutritional Evaluation of Raw and Extruded Kidney Bean (Phaseolus vulgaris L. var. Pinto) in Chicken Diets

4. Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends

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