Author:
Jayasinghe Maheshika,Jeddi Dorsa,Paziuk Bailey,Erkinbaev Chyngyz
Funder
Natural Sciences and Engineering Research Council of Canada
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference42 articles.
1. Aboud, S. A., Altemimi, A. B., Al-HiIphy, A. R. S., Yi-Chen, L., & Cacciola, F. (2019). A comprehensive review on infrared heating applications in food processing. In Molecules, 24(22), 4125.
2. Andrejko, D., Rydzak, L., Ślaska-Grzywna, B., Goździewska, M., & Kobus, Z. (2008). Influence of preliminary thermal processing applying infra-red radiation on pea seeds cooking process. International Agrophysics, 22(1), 17–20.
3. Arntfield, S. D., Scanlon, M. G., Malcolmson, L. J., Watts, B., Ryland, D., & Savoie, V. (1997). Effect of tempering and end moisture content on the quality of micronized lentils. Food Research International, 30(5), 371–380. https://doi.org/10.1016/S0963-9969(97)00061-6
4. Bai, T., Nosworthy, M. G., House, J. D., & Nickerson, M. T. (2018). Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends. Food Research International, 108, 430–439. https://doi.org/10.1016/j.foodres.2018.02.061
5. Bandekar, P. A., Putman, B., Thoma, G., & Matlock, M. (2022). Cradle-to-grave life cycle assessment of production and consumption of pulses in the United States. Journal of Environmental Management, 302, 114062. https://doi.org/10.1016/j.jenvman.2021.114062