Physicochemical, nutritional, and microstructural characteristic of chickpeas (Cicer arietinum L.) and common beans (Phaseolus vulgaris L.) following microwave cooking

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 12, 2000, Pages 5986-5994

  Marconi, Emanuele ^a   Ruggeri, Stefania ^b   Cappelloni, Marsilio ^b   Leonardi, Donatella ^c   Carnovale, Emilia ^b  

^a UNIVERSITY OF MOLISE   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^c UNIVERSITY OF ROME TOR VERGATA   (Italy)

Author keywords

Chickpea and common bean; Cooking quality; In vitro starch digestibility; Microwave cooking; Nonstarch polysacharides

Indexed keywords

POLYSACCHARIDE; STARCH;

ARTICLE; BEAN; CELL ULTRASTRUCTURE; CHEMICAL MODIFICATION; DIGESTION; FOOD ANALYSIS; LEGUME; MICROWAVE COOKING; NUTRITION; PHYSICAL CHEMISTRY;

COOKERY; DIGESTION; FABACEAE; FOOD HANDLING; MICROWAVES; NUTRITIVE VALUE; PLANTS, MEDICINAL; POLYSACCHARIDES; STARCH;

EID: 0034521563     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0008083     Document Type: Article

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