HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours.
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DOI: 10.1016/j.foodchem.2018.12.048
Abstract: In this study, volatile component changes of germinated chickpea, lentil, and yellow pea flours over the course of 6 days germination were characterized by HS-SPME-GC-MS/O. In total, 124 volatile components were identified involving 19 odor active… read more here.
Keywords: pea flours; germination; flavor; yellow pea ... See more keywords
Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes.
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DOI: 10.1016/j.foodchem.2020.127711
Abstract: Wrinkled and round peas (two varieties each type) cultivated in two locations were milled to obtain fine and coarse wrinkled (WPF) and round pea flour (RPF). WPF exhibited markedly increased pasting viscosities at 120 and… read more here.
Keywords: round pea; rpf; round; pea flours ... See more keywords
Effect of Pea Flours with Different Particle Sizes on Antioxidant Activity in Pan Breads
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DOI: 10.1094/cchem-05-16-0140-r
Abstract: Pulses are good sources of vitamins and minerals as well as antioxidants. Current literature supports a role for antioxidants in reducing oxidative damage associated with many health disorders, including cardiovascular disease and cancer. The effects… read more here.
Keywords: antioxidant activity; pea flours; effect pea; activity ... See more keywords