Industrial scale preparation of pea flour fractions with enhanced nutritive composition by dry fractionation

Food Chemistry

Volumn 276, Issue , 2019, Pages 119-128

  Rempel, Curtis ^a,c   Geng, Xin ^b   Zhang, Yachuan ^a,d  

^a UNIVERSITY OF MANITOBA   (Canada)

^b QINGDAO AGRICULTURAL UNIVERSITY   (China)

^c Dr Curtis Rempel   (Canada)

^d LETHBRIDGE RESEARCH CENTRE   (Canada)

Author keywords

Air classification; Dry fractionation; Milling; Nutritive composition; Pea flour

Indexed keywords

MILLING (MACHINING); PARTICLE SIZE; SCANNING ELECTRON MICROSCOPY;

AIR CLASSIFICATIONS; COARSE FRACTIONS; DRY FRACTIONATIONS; FINE FRACTION; INDUSTRIAL SCALE; MANITOBA , CANADA; PEA FLOUR; PROXIMATE ANALYSIS;

PARTICLE SIZE ANALYSIS;

FAT; MINERAL; PROTEIN; STARCH;

ARTICLE; ASH; DIETARY FIBER; ELECTRICITY; FRACTIONATION; MANITOBA; NONHUMAN; PARTICLE SIZE; PEA; PROTEIN ANALYSIS; PROTEIN CONTENT; SCANNING ELECTRON MICROSCOPY; ANALYSIS; CHEMISTRY; FLOUR; FOOD HANDLING;

FLOUR; FOOD HANDLING; PARTICLE SIZE; PEAS; STARCH;

EID: 85054426679     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.10.003     Document Type: Article

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