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Composition, pasting, functional, and microstructural properties of flours from different split dehulled pulses (dhals)
(Blackwell Publishing Ltd, 2021-03-28)
The present study compared flours from six different split dehulled pulses (dhals) with full-fat and defatted soybean flours for color, composition (proximate and mineral), protein molecular weight, microstructure, pasting, ...
Structural and functional properties of amaranth starches from residue obtained during protein extraction
(Springer, 2021-07-26)
The present study evaluated Amaranthus caudatus (AC) and A. hypochondriacus (AH) starches obtained as coproduct during protein extraction for composition, granule size, amylopectin fine structure, thermal, retrogradation, ...
Food-Based Natural Mitigators of Enzymatic Browning on Fruits and Vegetables: Insights into Active Constituents, Modes of Action, and Challenges
(Springer, 2023-10-23)
Enzymatic browning is a major cause of postharvest quality loss in fruits/vegetables. Heat and chemicals are conventionally employed to prevent enzymatic browning. However, the demand for fresh-like fruit/vegetable products ...
Protein from land�legumes and pulses
(Elsevier, 2023-07-06)
Legumes/pulses, once criticized for long cooking time and presence of antinutrients, are now regarded as superfoods packed with several health-benefitting phytochemicals. The abundance of complex carbohydrates in legumes ...
Food-Based Natural Mitigators of Enzymatic Browning on Fruits and Vegetables: Insights into Active Constituents, Modes of Action, and Challenges
(Springer, 2023-10-23)
Enzymatic browning is a major cause of postharvest quality loss in fruits/vegetables. Heat and chemicals are conventionally employed to prevent enzymatic browning. However, the demand for fresh-like fruit/vegetable products ...
Antioxidative and antimicrobial properties of pulse proteins and their applications in gluten-free foods and sports nutrition
(John Wiley and Sons Inc, 2022-03-07)
Pulses are inexpensive and eco-friendly source of biologically active proteins/peptides exhibiting antioxidative and antimicrobial properties. The antimicrobial activity of pulse proteins/peptides is ascribed to their ...
Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (Phaseolus vulgaris) flours
(Elsevier B.V., 2022-03-19)
The present work evaluated nine diverse kidney bean accessions for colour, composition, digestibility, protein profile, starch crystallinity, techno-functional properties, pasting properties and microstructure with the ...
Structural and functional properties of amaranth starches from residue obtained during protein extraction
(Springer, 2021-07-26)
The present study evaluated Amaranthus caudatus (AC) and A. hypochondriacus (AH) starches obtained as coproduct during protein extraction for composition, granule size, amylopectin fine structure, thermal, retrogradation, ...
Protein from land�legumes and pulses
(Elsevier, 2023-07-06)
Legumes/pulses, once criticized for long cooking time and presence of antinutrients, are now regarded as superfoods packed with several health-benefitting phytochemicals. The abundance of complex carbohydrates in legumes ...
Antioxidative and antimicrobial properties of pulse proteins and their applications in gluten-free foods and sports nutrition
(John Wiley and Sons Inc, 2022-03-07)
Pulses are inexpensive and eco-friendly source of biologically active proteins/peptides exhibiting antioxidative and antimicrobial properties. The antimicrobial activity of pulse proteins/peptides is ascribed to their ...