Effect of different processes on composition, properties and in vitro starch digestibility of grass pea flour

Effect of hydrothermal modifications on properties and digestibility of grass pea starch

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Determination of fourteen polyphenols in pulses by high performance liquid chromatography-diode array detection (HPLC-DAD) and correlation study with antioxidant activity and colour

(2017) Federica Giusti et al.   FOOD CHEMISTRY

Physicochemical and digestion characteristics of flour and starch from eight Canadian red and green lentils

(2017) Zhan-Hui Lu et al.   INTERNATIONAL JOURNAL OF 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

Achievements and Challenges in Improving the Nutritional Quality of Food Legumes

(2014) Maria C. Vaz Patto et al.   CRITICAL REVIEWS IN PLANT SCIENCES

Resistant starch in food: a review

(2014) Pinky Raigond et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of hydrothermal processing on functional properties and grain morphology of finger millet

(2013) Usha Dharmaraj et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

In vitro starch digestibility, pasting and textural properties of mung bean: effect of different processing methods

(2013) Maninder Kaur et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

(2012) Małgorzata Piecyk et al.   FOOD CHEMISTRY

Effect of hydrothermal treatment of runner bean (Phaseolus coccineus) seeds and starch isolation on starch digestibility

(2012) Małgorzata Piecyk et al.   FOOD RESEARCH INTERNATIONAL

Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean (Phaseolus vulgaris L.) grown under different water regimes

(2011) Maribel Ovando-Martínez et al.   FOOD CHEMISTRY

Effect of native crystalline structure of isolated potato starch on gelatinization behavior and consequently on glycemic response

(2011) Javier Parada et al.   FOOD RESEARCH INTERNATIONAL

Morphological characteristics of some accessions of grass pea (Lathyrus sativus L.) grown in Europe and nutritional traits of their seeds

(2010) Eugeniusz R. Grela et al.   GENETIC RESOURCES AND CROP EVOLUTION

Modeling the Fluid Dynamics in a Human Stomach to Gain Insight of Food Digestion

(2010) M.J. Ferrua et al.   JOURNAL OF FOOD SCIENCE

Environmental effect on yield, composition and technological seed traits of some Italian ecotypes of grass pea (Lathyrus sativus L.)

(2010) Angela R Piergiovanni et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of various processing techniques on digestibility of starch in Red kidney bean (Phaseolus vulgaris) and two varieties of peas (Pisum sativum)

(2009) Richard Eyaru et al.   FOOD RESEARCH INTERNATIONAL

Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

(2009) N. Wang et al.   FOOD RESEARCH INTERNATIONAL

Glycemic Responses and Sensory Characteristics of Whole Yellow Pea Flour Added to Novel Functional Foods

(2009) Christopher P.F. Marinangeli et al.   JOURNAL OF FOOD SCIENCE

Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches

(2008) Hyun-Jung Chung et al.   CARBOHYDRATE POLYMERS

In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars

(2008) Hyun-Jung Chung et al.   FOOD CHEMISTRY