Chemical composition and starch digestibility in flours from Polish processed legume seeds

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 1057-1064

  Piecyk, Małgorzata ^a   Wołosiak, Rafał ^a   Druzynska, Beata ^a   Worobiej, Elwira ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Amylose content; Chemical composition; In vitro starch digestibility; Legume; Processing

Indexed keywords

AMYLOSE CONTENT; CHEMICAL COMPOSITIONS; IN-VITRO; LEGUME; LOW TEMPERATURES; NEGATIVE CORRELATION; POLYPHENOLS; RESISTANT STARCH; SLOWLY DIGESTIBLE STARCH;

PHENOLS; PLANTS (BOTANY); PROCESSING;

STARCH;

AMYLOSE; POLYPHENOL; STARCH;

ARTICLE; ASH; AUTOCLAVE; BEAN; CHEMICAL COMPOSITION; COOKING; CORRELATION ANALYSIS; CULTIVAR; DIGESTION; FLOUR; FOOD FREEZING; FOOD PROCESSING; FOOD STORAGE; LEGUME; PLANT SEED; POLAND; PROTEIN CONTENT;

AMYLOSE; DIGESTION; FABACEAE; FLOUR; FOOD HANDLING; HUMANS; MODELS, BIOLOGICAL; NUTRITIVE VALUE; POLAND; SEEDS; STARCH;

LENS CULINARIS; PISUM SATIVUM;

EID: 84866232882     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.05.051     Document Type: Article

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