Lentil flour: Nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry
Highlights•An overview of lentil flour as novel ingredient in food technology is
provided.•Lentil flour may improve nutritional quality, acceptance and health …
provided.•Lentil flour may improve nutritional quality, acceptance and health …
Legume enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties
AF Monnet, K Laleg, C Michon, V Micard - Trends in Food Science & …, 2019 - Elsevier
Enriching cereal products with legume flour has nutritional advantages, notably that of
improving the amino acid balance, but also modifies their processability and properties …
improving the amino acid balance, but also modifies their processability and properties …
Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea
Chemical composition, thermal, pasting, and moisture adsorption properties of flours from
chickpea (Cicer aretinium L.), lentil (Lens culinaris Merr.), and yellow pea (Pisum sativum L.) …
chickpea (Cicer aretinium L.), lentil (Lens culinaris Merr.), and yellow pea (Pisum sativum L.) …
Reducing the glycemic impact of carbohydrates on foods and meals: Strategies for the food industry and consumers with special focus on Asia
Type 2 diabetes is increasingly prevalent in Asia, which can be attributed to a carbohydrate‐
rich diet, consisting of foods in the form of grains, for example, rice, or a food product made …
rich diet, consisting of foods in the form of grains, for example, rice, or a food product made …
A comparative study of the functionality and protein quality of a variety of legume and cereal flours
AK Stone, MG Nosworthy, C Chiremba… - Cereal …, 2019 - Wiley Online Library
Background and objectives The functionality of legume and cereal flours is difficult to
compare within the literature due to the lack of standardized methodologies and differences …
compare within the literature due to the lack of standardized methodologies and differences …
Pulse flour characteristics from a wheat flour miller's perspective: A comprehensive review
S Thakur, MG Scanlon, RT Tyler… - … Reviews in Food …, 2019 - Wiley Online Library
Pulses (grain legumes) are increasingly of interest to the food industry as product
formulators and consumers seek to exploit their fiber‐rich and protein‐rich reputation in the …
formulators and consumers seek to exploit their fiber‐rich and protein‐rich reputation in the …
Glycemic index values of pasta products: An overview
Durum wheat pasta is considered a low-glycemic index (GI) food. In recent years, the
interest in developing enriched pasta has increased. Since both the formulation and …
interest in developing enriched pasta has increased. Since both the formulation and …
Bulk and flow characteristics of pulse flours: A comparative study of yellow pea, lentil, and chickpea flours of varying particle sizes
The demand for pulses is increasing due to their numerous nutritional, sustainability, and
agronomical advantages. However, studies on the bulk and dynamic flow properties of pulse …
agronomical advantages. However, studies on the bulk and dynamic flow properties of pulse …
Evaluation of various starchy foods: A systematic review and meta-analysis on chemical properties affecting the glycemic index values based on in vitro and in vivo …
The chemical properties that serve as major determinants for the glycemic index (GI) of
starchy food and recommended low-GI, carbohydrate-based foods have remained …
starchy food and recommended low-GI, carbohydrate-based foods have remained …
Development of novel pasta products with evidence based impacts on health—A Review
M Sissons - Foods, 2022 - mdpi.com
Pasta made from durum wheat is a widely consumed worldwide and is a healthy and
convenient food. In the last two decades, there has been much research effort into improving …
convenient food. In the last two decades, there has been much research effort into improving …