Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours from the north-east Argentina

International Journal of Food Science and Technology

Volumn 52, Issue 1, 2017, Pages 222-230

  Acevedo, Belén A ^a   Thompson, Cinthia M B ^a   González Foutel, Nicolás S ^a,c   Chaves, María G ^a   Avanza, María V ^b  

^a UNIVERSIDAD NACIONAL DEL NORDESTE   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^c FUNDACIÓN INSTITUTO LELOIR   (Argentina)

Author keywords

Cream destabilisation percentage; emulsion stability; microstructure; pasting properties; protein solubility

Indexed keywords

CULTIVATION; FOOD PROCESSING; MICROSTRUCTURE; OILS AND FATS; PROTEINS; SEED; SOLUBILITY; WATER ABSORPTION;

CREAM DESTABILISATION PERCENTAGE; EMULSION STABILITY; FUNCTIONAL PROPERTIES; OIL HOLDING CAPACITIES; PASTING PROPERTY; PROTEIN SOLUBILITY; WATER ABSORPTION CAPACITY; WATER HOLDING CAPACITY;

EMULSIFICATION;

EID: 85006102539     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13271     Document Type: Article

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