Effect of the Drying Temperature on Color, Antioxidant Activity and In Vitro Digestibility of Green Pea ( Pisum sativum L.) Flour-Reference-Cited by-同舟云学术

Effect of the Drying Temperature on Color, Antioxidant Activity and In Vitro Digestibility of Green Pea ( Pisum sativum L.) Flour

Published:2020-03-11 Issue:9-10 Volume:72 Page:1900228
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Gonzalez Manolo¹,Alvarez‐Ramirez Jose¹^ORCID,Vernon‐Carter E. Jaime¹^ORCID,Reyes Isabel²,Alvarez‐Poblano Lurdes³

Affiliation:

1. Departamento de Ingeniería de Procesos e Hidráulica Universidad Autónoma Metropolitana‐Iztapalapa Apartado Postal 55–534 Iztapalapa CDMX 09340 Mexico

2. Instituto Tecnológico Superior del Oriente del Estado de Hidalgo (ITESA) Tecnológico Nacional de México División de Industrias Alimentarias Apan Hidalgo 43900 Mexico

3. Departamento de Biotecnología Universidad Autónoma Metropolitana‐Iztapalapa Apartado Postal 55–535 Iztapalapa CDMX 09340 Mexico

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201900228

Reference38 articles.

1. Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes

2. Optimizing Drying Conditions for Vacuum-Assisted Microwave Drying of Green Peas (Pisum sativumL.)

3. Microwave Vacuum–Assisted Drying of Green Peas Using Heat Pump and Fluidized Bed: A Comparative Study Between Atmospheric Freeze Drying and Hot Air Convective Drying

4. A multi-stage combined heat pump and microwave vacuum drying of green peas

5. Quality Characteristics of Spaghetti as Affected by Green and Yellow Pea, Lentil, and Chickpea Flours

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