The impact of newly produced protein and dietary fiber rich fractions of yellow pea (Pisum sativum L.) on the structure and mechanical properties of pasta-like sheets

Food Research International

Volumn 106, Issue , 2018, Pages 607-618

  Muneer, Faraz ^a   Johansson, Eva ^a   Hedenqvist, Mikael S ^b   Plivelic, Tomás S ^c   Markedal, Keld Ejdrup ^d   Petersen, Iben Lykke ^d   Sørensen, Jens Christian ^d   Kuktaite, Ramune ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b ROYAL INSTITUTE OF TECHNOLOGY   (Sweden)

^c LUND UNIVERSITY   (Sweden)

^d UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Extraction fractionation; Functional food; High temperature processing; Protein polymerization; Protein fiber interaction; Structure

Indexed keywords

BLENDING; COMPRESSION MOLDING; COOKING; EXTRACTION; FIBERS; FUNCTIONAL FOOD; LIGHT TRANSMISSION; MECHANICAL PROPERTIES; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; POLYMERIZATION; PROTEINS; SIZE DISTRIBUTION; STRUCTURAL PROPERTIES; STRUCTURE (COMPOSITION); THERMAL PROCESSING (FOODS);

CHEMICAL COMPOSITIONS; COOKING CHARACTERISTICS; FUNCTIONAL PROPERTIES; HIGH-TEMPERATURE COMPRESSION; HIGH-TEMPERATURE PROCESSING; MECHANICAL PERFORMANCE; PHYSICOCHEMICAL PROPERTY; PROTEIN FIBERS;

BISMUTH COMPOUNDS;

CARBOHYDRATE DIET; CHEMISTRY; CONFORMATION; COOKING; DIETARY FIBER; FOOD HANDLING; FUNCTIONAL FOOD; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED SPECTROSCOPY; ISOLATION AND PURIFICATION; NUTRITIONAL VALUE; PARTICLE SIZE; PEA; POLYMERIZATION; PROCEDURES; PROTEIN CONFORMATION; SCANNING ELECTRON MICROSCOPY; SIZE EXCLUSION CHROMATOGRAPHY; SMALL ANGLE SCATTERING; STRUCTURE ACTIVITY RELATION; SURFACE PROPERTY; X RAY DIFFRACTION; YOUNG MODULUS;

CARBOHYDRATE CONFORMATION; CHROMATOGRAPHY, GEL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKING; DIETARY CARBOHYDRATES; DIETARY FIBER; ELASTIC MODULUS; FOOD HANDLING; FUNCTIONAL FOOD; HOT TEMPERATURE; MICROSCOPY, ELECTRON, SCANNING; NUTRITIVE VALUE; PARTICLE SIZE; PEAS; PLANT PROTEINS, DIETARY; POLYMERIZATION; PROTEIN CONFORMATION; SCATTERING, SMALL ANGLE; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STRUCTURE-ACTIVITY RELATIONSHIP; SURFACE PROPERTIES; X-RAY DIFFRACTION;

EID: 85041430924     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.01.020     Document Type: Article

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