Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties

Journal of Food Engineering

Volumn 278, Issue , 2020, Pages

  Saldanha do Carmo, Cátia ^a   Silventoinen, Pia ^b   Nordgård, Catherine Taylor ^c   Poudroux, Claire ^a   Dessev, Tzvetelin ^d   Zobel, Hanne ^a   Holtekjølen, Ann Katrin ^a   Draget, Kurt Ingar ^c   Holopainen Mantila, Ulla ^b   Knutsen, Svein Halvor ^a   Sahlstrøm, Stefan ^a  

^a NOFIMA   (Norway)

^b VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^c NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

^d UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

Author keywords

Dehulling; Dry fractionation; Faba beans; Field peas; Physicochemical properties; Techno functional properties

Indexed keywords

PHYSICAL PROPERTIES; PROTEINS; STARCH;

DEHULLING; DRY FRACTIONATIONS; FABA BEANS; FIELD PEA; FUNCTIONAL PROPERTIES;

PHYSICOCHEMICAL PROPERTIES;

EID: 85078218397     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2020.109937     Document Type: Article

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