Pathiratne et al., 2015 - Google Patents
Generating functional property variation in lentil (Lens culinaris) flour by seed micronization: Effects of seed moisture level and surface temperaturePathiratne et al., 2015
- Document ID
- 7635314717379125952
- Author
- Pathiratne S
- Shand P
- Pickard M
- Wanasundara J
- Publication year
- Publication venue
- Food Research International
External Links
Snippet
The effects of micronization temperature (115, 130, 150 or 165° C seed surface) in combination with lentil (green var. Eston) seed moisture level (natural moisture 8% and tempered to 16 or 23% moisture) on the physico-chemical and functional properties of the …
- 235000013312 flour 0 title abstract description 176
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5116—Other non-digestible fibres
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Pathiratne et al. | Generating functional property variation in lentil (Lens culinaris) flour by seed micronization: Effects of seed moisture level and surface temperature | |
| Setia et al. | Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours | |
| Piecyk et al. | Chemical composition and starch digestibility in flours from Polish processed legume seeds | |
| Kale et al. | Soaking induced changes in chemical composition, glycemic index and starch characteristics of basmati rice | |
| Bai et al. | Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends | |
| Nazni et al. | Effect of processing on the characteristics changes in barnyard and foxtail millet. | |
| Moongngarm | Chemical compositions and resistant starch content in starchy foods | |
| Majeed et al. | Effect of dual modification of sonication and γ-irradiation on physicochemical and functional properties of lentil (Lens culinaris L.) starch | |
| Ovando-Martínez et al. | Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean (Phaseolus vulgaris L.) grown under different water regimes | |
| Liu et al. | Influence of infrared heating on the functional properties of processed lentil flours: A study focusing on tempering period and seed size | |
| Sopade | Cereal processing and glycaemic response | |
| Njintang et al. | Effect of taro (Colocasia esculenta) flour addition on the functional and alveographic properties of wheat flour and dough | |
| Truong et al. | Sweet potato purees and dehydrated powders for functional food ingredients | |
| Stone et al. | Effect of roasting pulse seeds at different tempering moisture on the flour functional properties and nutritional quality | |
| Elliott et al. | Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes? | |
| Awolu et al. | Effect of the addition of pearl millet flour subjected to different processing on the antioxidants, nutritional, pasting characteristics and cookies quality of rice-based composite flour | |
| Arns et al. | The effects of heat–moisture treatment of rice grains before parboiling on viscosity profile and physicochemical properties | |
| Sharma et al. | Process development for puffing of sorghum | |
| Díaz et al. | Starch extraction process coupled to protein recovery from leguminous tuberous roots (Pachyrhizus ahipa) | |
| Souilah et al. | In vitro starch digestion in sorghum flour from Algerian cultivars | |
| Klepacka et al. | Effect of commercial processing on polyphenols and antioxidant activity of buckwheat seeds | |
| Awoyale et al. | Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties | |
| Dharmaraj et al. | Preparation of semolina from foxtail millet (Setaria italica) and evaluation of its quality characteristics | |
| Mitra et al. | The impact of oat quality on white salted noodles containing oat flour | |
| Gong et al. | Effects of fermentation on compositions, color, and functional properties of gelatinized potato flours |