Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta

Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta

(2016) Natalia Rosa-Sibakov et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Are gluten-free foods healthier than non-gluten-free foods? An evaluation of supermarket products in Australia

(2015) Jason H. Y. Wu et al.   BRITISH JOURNAL OF NUTRITION

Gluten Structural Evolution During Pasta Processing of Refined and Whole Wheat Pasta from Hard White Winter Wheat: The Influence of Mixing, Drying, and Cooking

(2015) Jayne E. Bock et al.   CEREAL CHEMISTRY

Cooking quality and starch digestibility of gluten free pasta using new bean flour

(2015) Gianluca Giuberti et al.   FOOD CHEMISTRY

Molecular features of fermented and sprouted sorghum flours relate to their suitability as components of enriched gluten-free pasta

(2015) Mauro Marengo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutrient and Nonnutrient Components of Legumes, and Its Chemopreventive Activity: A Review

(2015) Xariss Sánchez-Chino et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Enrichment of pasta with faba bean does not impact glycemic or insulin response but can enhance satiety feeling and digestive comfort when dried at very high temperature

(2015) Valérie Greffeuille et al.   Food & Function

Protein and amino acid composition of select wild legume species of tribe Fabeae

(2014) Elena Pastor-Cavada et al.   FOOD CHEMISTRY

Diagnosis and management of adult coeliac disease: guidelines from the British Society of Gastroenterology

(2014) Jonas F Ludvigsson et al.   GUT

Gluten-free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility

(2014) Pamela C. Flores-Silva et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Optimization and characterization of gluten-free spaghetti enriched with chickpea flour

(2014) Lucia Padalino et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Non-Celiac Gluten Sensitivity: Literature Review

(2014) Pasquale Mansueto et al.   JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

Application and Opportunities of Pulses in Food System: A Review

(2013) Muhammad Asif et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains

(2013) Raj Kishor Gupta et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

What can play the role of gluten in gluten free pasta?

(2013) Alessandra Marti et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Chemical composition and starch digestibility in flours from Polish processed legume seeds

(2012) Małgorzata Piecyk et al.   FOOD CHEMISTRY

Beneficial influences of germination and subsequent autoclaving of grain legumes on proximate composition, antinutritional factors and apparent digestibility in black tiger shrimp, Penaeus monodon Fabricius

(2010) K.P. KUMARAGURU VASAGAM et al.   AQUACULTURE NUTRITION

Impact of Legume Flour Addition on Pasta Structure: Consequences on Its In Vitro Starch Digestibility

(2010) Maud Petitot et al.   Food Biophysics

Legume-Fortified Pasta. Impact of Drying and Precooking Treatments on Pasta Structure and Inherent In Vitro Starch Digestibility

(2010) Maud Petitot et al.   Food Biophysics

Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours

(2010) Zhen Ma et al.   FOOD RESEARCH INTERNATIONAL

Levels of nutritional constituents and antinutritional factors in black gram (Vigna mungo L. Hepper)

(2010) Yadhu Suneja et al.   FOOD RESEARCH INTERNATIONAL

Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates

(2009) Maud Petitot et al.   FOOD CHEMISTRY

Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.)

(2009) J.A. Gallegos-Infante et al.   FOOD CHEMISTRY

Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation

(2009) Maud Petitot et al.   FOOD RESEARCH INTERNATIONAL

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity

(2009) Maud Petitot et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Alpha-Galactosides: Antinutritional Factors or Functional Ingredients?

(2008) Cristina Martínez-Villaluenga et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Rheological properties of rice pasta dough supplemented with proteins and gums

(2008) Nesli Sozer   FOOD HYDROCOLLOIDS

Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris)

(2008) N. Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Digestibility of legume starches as influenced by their physical and structural properties

(2007) Kawaljit Singh Sandhu et al.   CARBOHYDRATE POLYMERS