On the relevance of thermophysical characterization in the microwave treatment of legumes-Reference-Cited by-同舟云学术

On the relevance of thermophysical characterization in the microwave treatment of legumes

Published:2018 Issue:3 Volume:9 Page:1816-1828
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Dalmoro Annalisa¹²³⁴⁵,Naddeo Carlo⁶²³⁴⁵,Caputo Silvestro⁷⁸⁹⁵,Lamberti Gaetano⁶²³⁴⁵^ORCID,Guadagno Liberata⁶²³⁴⁵,d'Amore Matteo¹²³⁴⁵,Barba Anna Angela¹²³⁴⁵^ORCID

Affiliation:

1. Dipartimento di Farmacia

2. Università degli Studi di Salerno

3. via Giovanni Paolo II

4. 132-84084 Fisciano SA

5. Italy

6. Dipartimento di Ingegneria Industriale

7. Centro per la Ricerca Applicata in Agricoltura (CRAA)

8. via G. Porzio Centro Direzionale

9. 80143 Napoli

Abstract

This study is focused on the characterization of the thermal behavior and physical properties of the most consumed legumes in the daily diet such as beans, lentils and chickpeas.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C7FO01488K

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