Literature DB >> 29579898

Temperature-pressure-time combinations for the generation of common bean microstructures with different starch susceptibilities to hydrolysis.

Andrea Pallares Pallares1, Sofie Rousseau2, Claire Maria Chigwedere2, Clare Kyomugasho2, Marc Hendrickx2, Tara Grauwet3.   

Abstract

Entities:  

Keywords:  (Micro)structural properties; Common beans; In vitro starch hydrolysis; Kinetics; Processing

Mesh：

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Year:  2017        PMID： 29579898     DOI： 10.1016/j.foodres.2017.12.046

Source DB:  PubMed          Journal:  Food Res Int        ISSN： 0963-9969            Impact factor:   6.475


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  2 in total

Review 1.  A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients.

Authors:  Akash Kaushal Balakrishna; Md Abdul Wazed; Mohammed Farid
Journal:  Molecules       Date:  2020-05-20       Impact factor: 4.411

2.  Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types.

Authors:  Katharina Pälchen; Ben Van den Wouwer; Dorine Duijsens; Marc E Hendrickx; Ann Van Loey; Tara Grauwet
Journal:  Foods       Date:  2022-01-12
  2 in total

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