Compartmental water uptake model of pulses during hydrothermal processing: Example of application to cooking of navy beans-Reference-Cited by-同舟云学术

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Compartmental water uptake model of pulses during hydrothermal processing: Example of application to cooking of navy beans

Published:2024-01 Issue: Volume:360 Page:111723
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Siguemoto Erica^ORCID,Mestres Christian,Meot Jean-Michel

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Improving the nutritional quality of pulses via germination;Avezum;Food Rev. Int.,2022

2. Modelling of water transport and swelling associated with starch gelatinization during rice cooking;Briffaz;J. Food Eng.,2014

3. Quantifying water distribution between starch and protein in doughs and gels from mildly refined faba bean fractions;Bühler;Curr. Res. Food Sci.,2022

4. Understanding the relations among the storage, soaking, and cooking behavior of pulses: a scientific basis for innovations in sustainable foods for the future;Chigwedere;Compr. Rev. Food Sci. Food Saf.,2019

5. Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea;Coffigniez;Food Chem.,2018

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Hydrolysis and diffusion of raffinose oligosaccharides family products in chickpeas, lentils, and beans under different pH and temperature steeping conditions;Food Research International;2024-09

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