Functionality of Flours, Protein Fractions and Isolates from Field Peas and Faba Bean

Journal of Food Science

Volumn 52, Issue 4, 1987, Pages 1010-1014

  SOSULSKI, F W ^a   McCURDY, AR ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000974490     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1987.tb14263.x     Document Type: Article

References (20)

1. A simple method of estimating the emulsifying capacity of Various meats.
2. Antinutritional factors in eleven legumes and their air‐classified protein and starch fractions.
3. Dispersibility and isolation of proteins from legume flours.
4. Note on a modified method for the quantitative determination of starch.
5. Amino acid composition and protein quality of field peas. Can.
6. Isolated soy protein
7. Certain functional properties of sunflower meal products.
8. Meat emulsion extenders.
9. Functional properties and phytate content of pea protein preparations.
10. Determination of vicine and convicine in faba bean cultivars by gas‐liquid chromatography.
11. Water binding of red meats in sausage formulation.
12. Legume protein concentration by air classification
13. Functional properties often legume flours.
14. Composition and functionality of protein, starch and fiber from wet and dry processing of grain legumes
15. Yield and functional properties of air classified protein and starch fractions from eight legume flours.
16. Production and functionality of starches and protein isolates from legume seeds (field pea and horsebeans).
17. Air classification of field peas and horsebean flours: chemical studies of starch and protein fractions.
18. Primary processing of pulse. Ch. 27