Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea

Food Chemistry

Volumn 295, Issue , 2019, Pages 579-587

  Xu, Minwei ^a   Jin, Zhao ^a   Simsek, Senay ^a   Hall, Clifford ^a   Rao, Jiajia ^a   Chen, Bingcan ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Gluten free; Guggenheim Anderson de Boer model; Legume; Moisture sorption isotherm; Plant protein; Pulse flours

Indexed keywords

ADSORPTION; ADSORPTION ISOTHERMS; MOISTURE; PROTEINS;

ANDERSONS; GLUTEN-FREE; LEGUME; MOISTURE SORPTION ISOTHERMS; PLANT PROTEINS; PULSE FLOURS;

CULTIVATION;

LIPID; WATER;

ADSORPTION; ARTICLE; CHICKPEA; FOOD COMPOSITION; GELATINIZATION; GERMINATION; ISOTHERM; LENTIL; LIPID COMPOSITION; MOISTURE; PARTICLE SIZE; PASTE; PEA; PEA FLOUR; PROTEIN CONTENT; THERMODYNAMICS; TRANSITION TEMPERATURE; VISCOSITY; WATER CONTENT; ANALYSIS; CHEMISTRY; CICER; FLOUR; GROWTH, DEVELOPMENT AND AGING; METABOLISM; PLANT SEED;

ADSORPTION; CICER; FLOUR; GERMINATION; LENS PLANT; LIPIDS; PARTICLE SIZE; PEAS; SEEDS; WATER;

EID: 85066286437     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2019.05.167     Document Type: Article

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