Impact of transglutaminase treatment on properties and in vitro digestibility of white bean (Phaseolus vulgaris L.) flour

Food Research International

Volumn 88, Issue Part B, 2016, Pages 239-246

  Romano, Annalisa ^a   Giosafatto, Concetta Valeria Lucia ^a   Di Pierro, Prospero ^a   Romano, Raffaele ^a   Masi, Paolo ^a   Mariniello, Loredana ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Bean dehulling; Digestion; Food structure; Functional properties; Microbial transglutaminase; Physico chemical properties

Indexed keywords

COLOR; DIFFERENTIAL SCANNING CALORIMETRY; FATTY ACIDS; PROTEINS; SCANNING ELECTRON MICROSCOPY; SLUDGE DIGESTION; THERMODYNAMIC PROPERTIES; UNSATURATED FATTY ACIDS;

DEHULLING; FOOD STRUCTURES; FUNCTIONAL PROPERTIES; MICROBIAL TRANSGLUTAMINASE; PHYSICOCHEMICAL PROPERTY;

POLYMERS;

EID: 84959245909     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.02.014     Document Type: Article

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