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Structural and physicochemical characterization of RS prepared using hydrolysis and heat treatments of chickpea starch
(WILEY-BLACKWELL, 2011)
The aim of this study was to evaluate the production and the structural and physicochemical properties of RS obtained by molecular mass reduction (enzyme or acid) and hydrothermal treatment of chickpea starch. Native and ...
Starches from non-conventional sources to improve the technological characteristics of pound cake
(Univ Federal Santa MariaSanta MariaBrasil, 2013)
Nutraceutical properties of isolated starch, phytochemical compounds and bioactive peptides from pigmented chickpea cultivars influenced by cooking or germination process.
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2017-12-14)
Chickpea (Cicer arietinum L.) is the third most consumed pulse worldwide and a potential functional ingredient due to its nutritious composition and bioactive compounds. The aim of this investigation was to evaluate the ...
Desenvolvimento e avaliação de filme biodegradável de polietileno incorporado de amido de grão-de-bico (Cicer arietinum L.)Development and evaluation of biodegradable film of polyethylene incorporated with chickpea starch (Cicer arietinum L.)
(Universidade Federal de ViçosaBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosMestrado em Ciência e Tecnologia de AlimentosUFV, 2015)
Freeze-thaw stability of gels prepared from starches of non-conventional sources
(Wiley-blackwellMaldenEUA, 2007)
Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes
(Elsevier Sci LtdOxfordInglaterra, 2006)
Validation of a selenized chickpea flour as a potential ingredient for functional foods
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2021)
Germination of chickpea (Cicer arietinum L.) in presence of selenium (Se) is an alternative to increase the mineral and healthy-related properties of the sprouts. This study aimed to produce an Se-enriched chickpea sprouts ...
Development and characterization of a high hydrosoluble food ingredient using extruded whole chickpea flour and sequential alcalase® and α-amylase treatment
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2020)
Chickpea is an adequate source of proteins and starch which can be used to develop new nutritious and functional food products such as vegetable beverages. However, in order to use chickpea to develop a functional, healthy ...
Production of spray-dried chickpea instant powders from a proteolytic-amylolytic hydrolysate
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-06-14)
Current research for alternatives for milk and dairy products, leads the food industry to the application of various processing technologies for raw materials such as legumes with the objective of transforming them into ...