Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends

Food Research International

Volumn 108, Issue , 2018, Pages 430-439

  Bai, Tian ^b   Nosworthy, Matthew G ^a   House, James D ^a,c   Nickerson, Michael T ^b  

^a UNIVERSITY OF MANITOBA   (Canada)

^b UNIVERSITY OF SASKATCHEWAN   (Canada)

^c UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Amino acids; Anti nutritional factors; Barley; Chickpea; PDCAAS

Indexed keywords

AMINO ACIDS; ATOMIC ABSORPTION SPECTROMETRY; INFRARED HEATING; MOISTURE; NUTRITION; PROTEINS; TANNINS; TEMPERING;

AMINO ACID COMPOSITIONS; ANTI-NUTRITIONAL FACTORS; BARLEY; CHICKPEA; HEATING TEMPERATURES; NUTRITIONAL PROPERTIES; PDCAAS; TEMPERING TEMPERATURE;

THERMAL PROCESSING (FOODS);

AMINO ACID; PEPTIDE HYDROLASE;

CHEMISTRY; CICER; COMPARATIVE STUDY; COOKING; DIGESTION; FLOUR; FOOD GRAIN; HEAT; HORDEUM; INFRARED RADIATION; NUTRITIONAL VALUE; PROCEDURES; PROTEIN DEGRADATION;

AMINO ACIDS; CICER; COOKING; DIGESTION; EDIBLE GRAIN; FLOUR; HORDEUM; HOT TEMPERATURE; INFRARED RAYS; NUTRITIVE VALUE; PEPTIDE HYDROLASES; PLANT PROTEINS, DIETARY; PROTEOLYSIS;

EID: 85056323691     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.02.061     Document Type: Article

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