Related references
Note: Only part of the references are listed.Enhanced nutritional value of chickpea protein concentrate by dry separation and solid state fermentation
Qinhui Xing et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)
Use of Legumes in Extrusion Cooking: A Review
Antonella Pasqualone et al.
FOODS (2020)
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
Catia Saldanha do Carmo et al.
JOURNAL OF FOOD ENGINEERING (2020)
Industrial scale preparation of pea flour fractions with enhanced nutritive composition by dry fractionation
Curtis Rempel et al.
FOOD CHEMISTRY (2019)
Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches
Liying Li et al.
FOOD CHEMISTRY (2019)
Rapid multi-element characterization of microgreens via total-reflection Xray fluorescence (TXRF) spectrometry
Ignazio Allegretta et al.
FOOD CHEMISTRY (2019)
Effect of air classification processing variables on yield, composition, and certain antinutrients of air-classified fractions from field peas by response surface methodology
Ning Wang et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)
From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts
Federica Flamminii et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products
Antonella Pasqualone et al.
FOODS (2019)
Nutritional, physico-chemical and functional characterization of a global chickpea collection
Carmine Summo et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2019)
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection
Carmine Summo et al.
DATA IN BRIEF (2019)
Reducing the glycaemic index and increasing the slowly digestible starch content in gluten-free cereal-based foods: a review
Gianluca Giuberti et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)
Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses
Lan Shi et al.
FOOD RESEARCH INTERNATIONAL (2018)
Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours
Antonios Drakos et al.
FOOD CHEMISTRY (2017)
Legume Lectins: Proteins with Diverse Applications
Irlanda Lagarda-Diaz et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2017)
Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products
Martina Foschia et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 8 (2017)
Traditional and New Food Uses of Pulses
Nesli Sozer et al.
CEREAL CHEMISTRY (2017)
Concepts for further sustainable production of foods
Atze Jan van der Goot et al.
JOURNAL OF FOOD ENGINEERING (2016)
Meals based on vegetable protein sources (beans and peas) are more satiating than meals based on animal protein sources (veal and pork) - a randomized cross-over meal test study
Marlene D. Kristensen et al.
FOOD & NUTRITION RESEARCH (2016)
Progress in natural emulsifiers for utilization in food emulsions
Bengu Ozturk et al.
CURRENT OPINION IN FOOD SCIENCE (2016)
Method Development to Increase Protein Enrichment During Dry Fractionation of Starch-Rich Legumes
Pascalle J. M. Pelgrom et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties
Rossana Coda et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2015)
Dry fractionation for sustainable production of functional legume protein concentrates
M. A. I. Schutyser et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Global Synthesis of Drought Effects on Food Legume Production
Stefani Daryanto et al.
PLOS ONE (2015)
Mineral Micronutrient Content of Cultivars of Field Pea, Chickpea, Common Bean, and Lentil Grown in Saskatchewan, Canada
Heather Ray et al.
CROP SCIENCE (2014)
Effects of rice flour size fractions on gluten free rice bread
Jie Hae Park et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2014)
High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties
Raffael Osen et al.
JOURNAL OF FOOD ENGINEERING (2014)
Physicochemical and functional properties of whole legume flour
Shuang-kui Du et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Preparation of functional lupine protein fractions by dry separation
Pascalle J. M. Pelgrom et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Production of low-fiber sunflower (Helianthus annuus L.) meal by micronization and air classification processes
V. Laudadio et al.
CYTA-JOURNAL OF FOOD (2013)
Dry fractionation for production of functional pea protein concentrates
Pascalle J. M. Pelgrom et al.
FOOD RESEARCH INTERNATIONAL (2013)
Effect of instant controlled pressure drop on the oligosaccharides, inositol phosphates, trypsin inhibitors and lectins contents of different legumes
Mercedes M. Pedrosa et al.
FOOD CHEMISTRY (2012)
Addition of pin-milled pea flour and air-classified fractions in layer and sponge cakes
Manuel Gomez et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Composition, molecular structure, properties, and in vitro digestibility of starches from newly released Canadian pulse cultivars
Hyun-Jung Chung et al.
CEREAL CHEMISTRY (2008)
Alpha-galactosides: Antinutritional factors or functional ingredients?
Cristina Martinez-Villaluenga et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)
Phytate intake and molar ratios of phytate to zinc, iron and calcium in the diets of people in China
G. Ma et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2007)
Comparative study of the functional, thermal and pasting properties of flours from different field pea (Pisum sativum L.) and pigeon pea (Cajanus cajan L.) cultivars
Maninder Kaur et al.
FOOD CHEMISTRY (2007)
Effect of variety and crude protein content on nutrients and certain antinutrients in field peas (Pisum sativum)
N Wang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2004)
Dietary factors influencing zinc absorption
B Lönnerdal
JOURNAL OF NUTRITION (2000)
Share Paper
