Vacuum impregnation as a sustainable technology to obtain iron-fortified broad bean (<i>Vicia faba</i>) flours-Reference-Cited by-同舟云学术

Vacuum impregnation as a sustainable technology to obtain iron-fortified broad bean (Vicia faba) flours

Published:2023 Issue:11 Volume:14 Page:5429-5441
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Arnal Milagros¹,Gallego Marta¹,Mora Leticia²,Talens Pau¹^ORCID

Affiliation:

1. Departamento de Tecnología de Alimentos, Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain

2. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Catedrático Agustín Escardino Benlloch 7, 46980, Paterna, Valencia, Spain

Abstract

Iron-fortified broad bean flours were obtained by vacuum impregnation during soaking.

Funder

Ministerio de Ciencia e Innovación

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D2FO03587A

Reference58 articles.

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3. L.L'Hocine , D.Martineau-Côté , A.Achouri , J. P. D.Wanasundara and G. W.Loku Hetti Arachchige , Broad bean (faba bean) , in Pulses , ed. A. Manickavasagan and P. Thirunathan , Springer Nature Switzerland AG , Switzerland , 2020 , vol. 3 , pp. 27–54

4. Fava bean ( Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

5. Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour

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