Kinetic models for water adsorption and cooking time in chickpea soaked and treated by high pressure

Journal of Food Engineering

Volumn 63, Issue 4, 2004, Pages 467-472

  Ibarz, A ^a   Gonzalez C ^b   Barbosa Canovas G V ^c  

^a UNIVERSITY OF LLEIDA   (Spain)

^b UNIVERSITY OF BARCELONA   (Spain)

^c WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Chickpea; Cooking time; High pressure; Kinetic model; Water adsorption

Indexed keywords

ADSORPTION; GELATION; HIGH PRESSURE EFFECTS; HYDRATION; ORGANIC ACIDS; PROTEINS; RAW MATERIALS; TEXTURES;

CHICKPEA; COOKING TIME; KINETIC MODELS; WATER ADSORPTION;

FOOD PRODUCTS;

CICER; CICER ARIETINUM; SIGMOIDEA;

EID: 1242308906     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2003.09.008     Document Type: Article

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