Physicochemical, Nutritional, and Microstructural Characteristics of Chickpeas (Cicer arietinum L.) and Common Beans (Phaseolus vulgaris L.) Following Microwave Cooking-Reference-Cited by-同舟云学术

Physicochemical, Nutritional, and Microstructural Characteristics of Chickpeas (Cicer arietinum L.) and Common Beans (Phaseolus vulgaris L.) Following Microwave Cooking

Published:2000-11-21 Issue:12 Volume:48 Page:5986-5994
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Marconi Emanuele¹,Ruggeri Stefania¹,Cappelloni Marsilio¹,Leonardi Donatella¹,Carnovale Emilia¹

Affiliation:

1. DISTAAM, Università del Molise, Via De Sanctis, 86100 Campobasso, Italy, Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, Via Ardeatina 546, 00178 Roma, Italy, and Dipartimento di Biologia, Università di Roma “Tor Vergata”, Via della Ricerca Scientifica, 00133 Roma, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0008083

Reference45 articles.

1. Effect of cooking and decortication on the physical properties, the chemical composition and the nutritive value of chickpea (Cicer arietinum L.)

Cited by 98 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Transformative impact of atmospheric cold plasma on mung bean seeds: Unveiling surface characteristics, physicochemical alterations, and enhanced germination potential;AIP Advances;2024-07-01

2. Comprehensive Study of Changes in Nutritional Quality, Techno-functional Properties, and Microstructure of Bean Flours Obtained from Pretreated Seeds;ACS Food Science & Technology;2024-06-14

3. Effect of cooking on structural changes in the common black bean (Phaseolus vulgaris var. Jamapa);Heliyon;2024-02

4. READY-TO-EAT CHICKPEA PURÉE POWDER BY DRUM DRYING; PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF POWDER PRODUCT;Gıda;2023-08-15

5. Effect of thermal, nonthermal, and combined treatments on functional and nutritional properties of chickpeas;Critical Reviews in Food Science and Nutrition;2023-07-27