Effects of micronisation on the chemical and functional properties of chickpeas

Food Australia

Volumn 48, Issue 1, 1996, Pages 39-42

  Sarantinos, Jim ^a   Black, R ^a  

^a CSIRO   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030553601     PISSN: 10325298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (21)

1. American Association of Cereal Chemists (AACC). 1983. Approved Methods 8th ed, St Paul, Minnesota, USA.
2. Blenford, DE. 1980. Potential applications of micronizing in food processing (Edited extracts). Food Trade Review 50(1): 6-8.
3. Chrzastakowska, M, Wronowski, S, Roszowski, W & Jacorzynski, B. 1984. The effect of processing on the content of soluble sugars in pea seeds. Acta Alimentaria Polonica 10 (3/4): 184-97.
4. Chubb, LG. 1982. Assessment of technical factors influencing infrared processing of full fat soy beans. Technical Paper. Micronizing Co, Suffolk, UK.
5. Hocking, AD. 1981. Improved media for enumeration of fungi from foods. CSIRO Food Res. Q.41: 7-11.
6. Hocking, AD. 1982. Aflatoxigenic fungi and their detection. Food Technol. Aust. 34: 236-8.
7. Hussain, A, Watts, BM & Bushuk, W. 1989. Hard-to-cook phenomenon in beans: changes in protein electrophoretic patterns during storage. J. Food Sci. 54 (5): 1367-8, 1380.
8. Iyer, L. 1995. A method for measuring cooking quality in chickpeas (Manuscript in preparation).
9. Lin, MJY, Humbert, ES & Sosulski, FW. 1974. Certain functional properties of sunflower meal products. J. Food Sci. 39: 368-70.
10. Murray J. 1987. Unlocking new product opportunities with infra-red processing. Presented at 2nd Int. Conf. Designing and Engineering New Food Plants, Chicago.
11. Park, DL & Liang B. 1993. Perspectives on aflatoxin control for human food and animal feed. Tr. Food Sci. and Technol. 4: 334-42.
12. Picha, DH. 1985. HPLC determination of sugars in raw and baked sweet potatoes. J. Food Sci. 50: 1189-90, 1210.
13. Sakai, N & Hanzawa, T. 1994. Applications and advances in far infra-red heating in Japan. Tr. Food Sci. and Technol. 5: 357-62.
14. Sarantinos, J, Hung, TV, Black, RG & Brouwer, JB. 1995. The effects of fungal infection on chickpeas (Cicer arietinum) and faba beans (Vida faba). J. Sci. of Food and Agric., in press.
15. Scott, FW & Hatina G. 1988. HPLC determination of sugars, starch and oligosaccharides in infant formulas using resin-based, fixed ion columns. J. Food Sci. 53: 264-9.
16. Smith, JS, Villalobos, MC & Kottemann, CM. 1986. Quantitative determination of sugars in various food products. J. Food Sci. 51: 1373-75.
17. Sosulski, FW. 1962. The centrifuge method for determining flour adsorption in hard red spring wheats. Cereal Chem. 39: 344-50.
18. Tamaki, M, Ebata, M, Tashiro, T & Ishikawa, M. 1989. Physicoecological studies on the quality formation of rice kernel. II. Changes in quality of rice kernel during grain development. Japanese J. Crop Sci. 58: 659-63.
19. Vidal-Valverde, C, Frias, J & Valverde S. 1993. Changes in the carbohydrate composition of legumes after soaking and cooking. J. Am. Diet. Assoc. 93: 547-50.
20. Williams, PC & Singh U. 1987. Nutritional quality and the evaluation of quality in breeding programmes. In Saxena, MC & Singh, KB. (eds). The chickpea. CAB International, Andhra Pradesh, India: 329-56.
21. Wilson, AM, Work, TM, Bushway, AA & Bushway, RJ. 1981. HPLC determination of fructose, glucose and sucrose in potatoes. J. Food Sci. 46: 300-1.