Subject: functional-properties | efficiency | air-classified protein | Industrial and Manufacturing Engineering | bodies | seeds | pea | food | yield | Process Chemistry and Technology | flours | Food Science | Safety, Risk, Reliability and Quality
mesheuropmc: food and beverages
A facile method was developed to establish milling settings that optimally separate starch granules from protein bodies and cell wall fibres for starch-rich legumes. Optimal separation was obtained for pea, bean, lentil and chickpea when the particle size distribution c... View more
Aiking, H. (2011). Future protein supply. Trends in Food Science & Technology, 22, 112-120.
Boye, J., Zare, F., & Pletch, A. (2010). Pulse proteins: processing, characterization, functional properties and applications in food and feed. Food Research International, 43, 414-431.
Cloutt, P., Walker, A. F., & Pike, D. J. (1987). Air classification of flours of three legume species: fractionation of protein. Journal of the Science of Food and Agriculture, 38(2), 177-186.
Day, L. (2013). Proteins from land plants-potential resources for human nutrition and food security. Trends in Food Science & Technology, 32(1), 25-42.
Dziki, D., & Laskowski, J. (2010). Study to analyze the influence of sprouting of the wheat grain on the grinding process. Journal of Food Engineering, 96(4), 562-567.
Elkowicz, K., & Sosulski, F. W. (1982). Antinutritive factors in eleven legumes and their air‐classified protein and starch fractions. Journal of Food Science, 47(4), 1301-1304.
González, A. D., Frostell, B., & Carlsson-Kanyama, A. (2011). Protein efficiency per unit energy and per unit greenhouse gas emissions: potential contribution of diet choices to climate change mitigation. Food Policy, 36(5), 562-570.
Hoover, R., & Ratnayake, W. S. (2002). Starch characteristics of black bean, chick pea, lentil, navy bean and pinto bean cultivars grown in Canada. Food Chemistry, 78(4), 489-498.
Hoover, R., Hughes, T., Chung, H. J., & Liu, Q. (2010). Composition, molecular structure, properties, and modification of pulse starches: a review. Food Research International, 43(2), 399-413.
Messina, M. J. (1999). Legumes and soybeans: overview of their nutritional profiles and health effects. The American Journal of Clinical Nutrition, 70(3), 439s-450s.