Understanding the multi-scale structural changes in starch and its physicochemical properties during the processing of chickpea, navy bean, and yellow field pea seeds.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.03.093
Abstract: This study aimed to isolate starch from three types of untreated and autoclaved pulse seeds including chickpea, navy bean, and yellow field pea and to characterize their multi-scale structure and the associated physicochemical properties. Autoclaving… read more here.
Keywords: navy bean; yellow field; chickpea navy; bean yellow ... See more keywords
Effect of Processing Conditions, Biochemical Properties, and Microstructure on Tofu Production from Yellow Field Peas (Pisum sativum).
Sign Up to like & getrecommendations! Published in 2019 at "Journal of food science"
DOI: 10.1111/1750-3841.14940
Abstract: Tofu, made by coagulating soy milk, is a nutritious food originating in China and is widely consumed globally. Due to allergenicity and consumer perceptions of genetically modified organisms, consumer demand for soy alternatives is increasing.… read more here.
Keywords: field peas; disruption; yellow field; pisum sativum ... See more keywords