Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factors.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126175
Abstract: The food industry is increasingly innovating and applying new processing technologies and ingredients to develop novel food products that meet the consumers' demand. In this study, the effect of extrusion (at 140 °C and 160 °C) was… read more here.
Keywords: non nutritional; nutritional yeast; effect; lentil flours ... See more keywords
Influence of infrared heating on the functional properties of processed lentil flours: A study focusing on tempering period and seed size.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2020.109568
Abstract: Lentils are an important member of the nutritious Leguminous crops, and the functional properties of lentil flours can be effectively improved by infrared heating, an efficient and short-time thermal processing method. This research primarily focused… read more here.
Keywords: functional properties; seed; lentil flours; seed size ... See more keywords
Development of Antioxidant and Nutritious Lentil (Lens culinaris) Flour Using Controlled Optimized Germination as a Bioprocess
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DOI: 10.3390/foods10122924
Abstract: Germination is an efficient and natural strategy that allows the modification of the nutritional value and the nutraceutical properties of seeds, enabling one to tailor the process according to its final use. This study aimed… read more here.
Keywords: lentil flours; antioxidant nutritious; development antioxidant; acid ... See more keywords