Nutritional quality and techno-functional changes in raw, germinated and fermented yellow field pea (Pisum sativum L.) upon pasteurization

LWT

Volumn 92, Issue , 2018, Pages 147-154

  Ma, Zhen ^a   Boye, Joyce I ^b   Hu, Xinzhong ^a  

^a SHAANXI NORMAL UNIVERSITY   (China)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

In vitro protein digestibility; In vitro starch hydrolysis; Legume; Processing; SDS Polyacrylamide gel electrophoresis

Indexed keywords

CULTIVATION; ELECTROPHORESIS; GELATION; HYDROLYSIS; PASTEURIZATION; PROCESSING; PROTEINS; STARCH;

CRYSTALLINE ORGANIZATION; IN VITRO PROTEIN DIGESTIBILITIES (IVPD); IN-VITRO; LEGUME; PROXIMATE COMPOSITIONS; SDS-POLYACRYLAMIDE GEL ELECTROPHORESIS; STARCH HYDROLYSIS; TRYPSIN INHIBITOR ACTIVITIES (TIA);

FERMENTATION;

EID: 85042123703     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.02.018     Document Type: Article

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