Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods

Alajaji, Saleh A., El-Adawy, Tarek A.·2006·Journal of Food Composition and Analysis

DOI 10.1016/j.jfca.2006.03.015

Cited by (427)

Items 101–200 of 427

Effect of thermal and non-thermal processing on antioxidant potential of cowpea seeds
Neelam Yadav, Devinder Kaur, Ritika Malaviya, Monika Singh, Mahrukh Fatima, Lovy Singh · 2018 · International Journal of Food Properties
Exploring Chickpea Germplasm Diversity for Broadening the Genetic Base Utilizing Genomic Resourses
Rajesh Kumar Singh, Charul Singh, Ambika Ambika, B. S. Chandana, Rohit Kumar Mahto, Ranjana Patial, Astha Gupta, Vijay Gahlaut, C. Gayacharan, Aladdin Hamwieh et al. · 2022 · Frontiers in Genetics
Protective Effect of Chickpea Protein Hydrolysates on Colon Carcinogenesis Associated With a Hypercaloric Diet
Xariss Miryam Sánchez-Chino, Cristian Jiménez‐Martínez, Erika Berenice León-Espinosa, Leticia Garduño‐Siciliano, Isela Álvarez‐González, Eduardo Madrigal‐Santillán, Verónica Rocío Vásquez-Garzón, Rafael Baltiérrez‐Hoyos, Gloria Dávila-Ortíz · 2018 · Journal of the American College of Nutrition
Processing effects on the protein quality and functional properties of cold-pressed pumpkin seed meal
Amanda Gomes Almeida Sá, Maria Teresa Bertoldo Pacheco, Yara María Franco Moreno, Bruno Augusto Mattar Carciofi · 2023 · Food Research International
Influence of cooking methods on antinutritional factors, oligosaccharides and protein quality of underutilized legume Macrotyloma uniflorum
Rahul Vashishth, Anil Dutt Semwal, Mahadeva Naika, Gopal Kumar Sharma, Rahul Kumar · 2021 · Food Research International
Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread
Gökçen Kahraman, Şebnem Harsa, Maria Cristina Casiraghi, Mara Lucisano, Carola Cappa · 2022 · Foods
The dietary management of potassium in children with CKD stages 2–5 and on dialysis—clinical practice recommendations from the Pediatric Renal Nutrition Taskforce
An Desloovere, José Renken‐Terhaerdt, Jetta Tuokkola, Vanessa Shaw, Larry A. Greenbaum, Dieter Haffner, Caroline Elizabeth Anderson, Christina L. Nelms, Michiel J.S. Oosterveld, Fabio Paglialonga et al. · 2021 · Pediatric Nephrology
Nutritional components, volatile constituents and antioxidant activities of 6 chickpea species
Xiaoyan Zhao, Lu Sun, Xiaowei Zhang, Meng Wang, Hongkai Liu, Yunping Zhu · 2021 · Food Bioscience
Effects of Different Processing Methods on Pulses Phytochemicals: An Overview
Jiajing Zhou, Minhao Li, Qian Bai, Thaiza Serrano Pinheiro de Souza, Colin James Barrow, Frank Rowland Dunshea, Hafiz Ansar Rasul Suleria · 2023 · Food Reviews International
Nutritional and Sensory Evaluation of a Complementary Food Formulated from Rice, Faba Beans, Sweet Potato Flour, and Peanut Oil
Amal H. Mahmoud, Ayman Mohammed El-Anany · 2014 · Food and Nutrition Bulletin
Processing of food legumes: a boon to human nutrition
Santosh Satya, Geetanjali Kaushik, S.N. Naik · 2010 · Mediterranean Journal of Nutrition and Metabolism
Physicochemical and rheological properties of rice-based gluten-free blends containing differently treated chickpea flours
Gökçen Kahraman, Şebnem Harsa, Mara Lucisano, Carola Cappa · 2018 · LWT
Effect of Processed Chickpea Flour Incorporation on Sensory Properties of Mankoushe Zaatar
Sahar Dandachy, Hiba Mawlawi, Omar Obeid · 2019 · Foods
Numerical modeling of chickpea (Cicer arietinum) hydration: The effects of temperature and low pressure
Pétterson Vinícius Pramiu, Rogério Luís Rizzi, Naimara Vieira do Prado, Sílvia Renata Machado Coelho, P. Z. Bassinello · 2015 · Journal of Food Engineering
Full title- In vitro digestibility, amino acid profile and antioxidant activity of cooked Bambara groundnut grain
Adewumi Toyin Oyeyinka, Kirthee Pillay, Muthulisi Siwela · 2019 · Food Bioscience
Effect of polydextrose and inulin on texture and consumer preference of short-dough biscuits with chickpea flour
Arleta Mieszkowska, Agata Marzec · 2016 · LWT
Physico-chemical and rheological properties of Bengal gram (Cicer arietinum L.) starch as affected by high temperature short time extrusion
Idrees Ahmed Wani, Gousia Farooq, Nafia Qadir, Touseef Ahmed Wani · 2019 · International Journal of Biological Macromolecules
The impact of raw and differently dried pineapple (Ananas comosus) fortification on the vitamins, organic acid and carotene profile of dairy rasgulla (sweetened cheese ball)
Tanmay Sarkar, Molla Salauddin, Sudipta Kumar Hazra, Runu Chakraborty · 2020 · Heliyon
Effects of different physical technology on compositions and characteristics of bean dregs
Fang Wang, Jie Zeng, Haiyan Gao, Valerii Sukmanov · 2021 · Innovative Food Science & Emerging Technologies
Quality of a Chickpea‐Based High Protein Snack
Sahil Gupta, Changqi Liu, Shridhar K. Sathe · 2019 · Journal of Food Science
Evaluation of the Physicochemical and Functional Properties of Aquasoya (Glycine max Merr.) Powder for Vegan Muffin Preparation
Yoon-Ha Kim, Weon‐Sun Shin · 2022 · Foods
Particle size and water content impact breakdown and starch digestibility of chickpea snacks during in vitro gastrointestinal digestion
Weiyi Sun, Giustino Tribuzi, Gail Michelle Bornhorst · 2023 · Food Research International
Migration of iron, lead, cadmium and tin from tinplate-coated cans into chickpeas
Amine Kassouf, Hanna Chébib, Nada Lebbos, Rosette Rizk-Ouaini · 2013 · Food Additives & Contaminants Part A
Effect of Partial Substitution of Wheat Flour by Processed (Germinated, Toasted, Cooked) Chickpea on Bread Quality
Meriem Ouazib, Ángela Durá, Farid Zaïdi, Cristina M. Rosell · 2016 · International Journal of Agricultural Science and Technology
Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba
Graziele G. Bovi, Andrêssa Maria Medeiros Theóphilo Galvão, Míriam Dupas Hubinger · 2022 · Foods
Electrical Conductivity, Water Absorption, Leaching, and Color Change of Chickpea (Cicer arietinumL.) during Soaking with Ultrasound Treatment
Ali Yıldırım, Mehmet D. Öner · 2014 · International Journal of Food Properties
Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour
Viola Galli, Manuel Venturi, Niccolò Pini, Simona Guerrini, Lisa Granchi · 2019 · European Food Research and Technology
Feeding Value of Lupins, Field Peas, Faba Beans and Chickpeas for Poultry: An Overview
Laura Shiromi David, Catootjie Lusje Nalle, Mohammad Reza Abdollahi, Velmurugu Ravindran · 2024 · Animals
Genotype and Growing Environment Interaction Shows a Positive Correlation between Substrates of Raffinose Family Oligosaccharides (RFO) Biosynthesis and Their Accumulation in Chickpea (Cicer arietinum L.) Seeds
Manu P. Gangola, Yogendra P. Khedikar, Pooran Mal Gaur, Monica Båga, Ravindra N. Chibbar · 2013 · Journal of Agricultural and Food Chemistry
Changes of DNA quality and meat physicochemical properties in bovine supraspinatus muscle during microwave heating
Mauro Musto, Daniela Faraone, Francesco Cellini, Elisa Musto · 2013 · Journal of the Science of Food and Agriculture
Impact of Terminal Heat and Combined Heat-Drought Stress on Plant Growth, Yield, Grain Size, and Nutritional Quality in Chickpea (Cicer arietinum L.)
Aouatif Benali, Noureddine El Haddad, Somanagouda B. Patil, Aakash K. Goyal, Kamal Hejjaoui, Adil El-Baouchi, Fatima Gaboun, Mouna Taghouti, Mohammed Ouhssine, Shiv Kumar · 2023 · Plants
The impact of enzymatic hydrolysis using three enzymes on the nutritional properties of a chickpea protein isolate
Alexandre D. Goertzen, James Duncan House, Michael T. Nickerson, Takuji Tanaka · 2020 · Cereal Chemistry
Age-related gastrointestinal alterations of legumes and cereal grains digestibility
Ever Hernández-Olivas, Sara Muñoz‐Pina, Ana Andrés, Ana Belén Heredia · 2021 · Food Bioscience
A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials
Tanmay Sarkar, Molla Salauddin, Kohima Kirtonia, Siddhartha Pati, Максим Борисович Ребезов, Mars Khayrullin, Svetlana Viktorovna Panasenko, Lyudmila Tretyak, Marina Temerbayeva, Nadezhda Kapustina et al. · 2022 · Applied Sciences
Impact of household food processing strategies on antinutrient (phytate, tannin and polyphenol) contents of chickpeas ( C icer arietinum L .) and beans ( P haseolus vulgaris L .): a review
Hiwot Abebe Haileslassie, Carol Jean Henry, Robert T. Tyler · 2016 · International Journal of Food Science & Technology
Effect of gamma irradiation on the nutritional and antinutritional qualities of Vigna aconitifolia (Jacq.) Marechal: An underutilized food legume
Pious Soris Tresina, Koilpitchai Paulpriya, Veerabahu Ramasamy Mohan, Solomon Jeeva · 2017 · Biocatalysis and Agricultural Biotechnology
Impact of pre‐treatment (soaking or germination) on nutrient and anti‐nutrient contents, cooking time and acceptability of cooked red dry bean (Phaseolus vulgaris L.) and chickpea (Cicer arietinum L.) grown in Ethiopia
Hiwot Abebe Haileslassie, Carol Jean Henry, Robert T. Tyler · 2019 · International Journal of Food Science & Technology
Impact of microwave processing on nutritional, sensory, and other quality attributes
Carolina Contreras, Maria Benlloch‐Tinoco, Dolores Rodrigo, Nuria Martínez‐Navarrete · 2016 · Elsevier eBooks
Consumption of Black Legumes Glycine soja and Glycine max Lowers Serum Lipids and Alters the Gut Microbiome Profile in Mice Fed a High-Fat Diet
Changliang Jing, Zhiguo Wen, Ping Zou, Yuan Yuan, Weiran Jing, Yiqiang Li, Chengsheng Zhang · 2018 · Journal of Agricultural and Food Chemistry
Dynamic Rheological Properties of Chickpea and Wheat Flour Dough’s
Idriss Mohammed, Ahmed Abdelrahman, B. Senge · 2011 · Journal of Applied Sciences
Cooking Legumes: A Way for Their Inclusion in the Renal Patient Diet
Montserrat Martínez-Pineda, Cristina Yagüe-Ruiz, Alberto Caverni-Muñoz, Antonio Vercet · 2018 · Journal of Renal Nutrition
Effect of baking temperatures on the proximate composition, amino acids and protein quality of de-oiled bottle gourd (Lagenaria siceraria) seed cake fortified biscuit
Avinash Singh Patel, Abhijit Kumar Kar, Rama Chandra Pradhan, Debabandya Mohapatra, Balunkeswar Nayak · 2019 · LWT
A Review of the Treatments to Reduce Anti-Nutritional Factors and Fluidized Bed Drying of Pulses
Shu Cheng, Tim A. G. Langrish · 2025 · Foods
Potassium reduction in food by preparation technique for the dietetic management of patients with chronic kidney disease: a review
Raíssa Aparecida Borges Batista, Camila Cremonezi Japúr, Isaías Valente Prestes, J. Fortunato Silva, M. Cavanha, Geórgia das Graças Pena · 2021 · Journal of Human Nutrition and Dietetics
From ancient crop to modern superfood: Exploring the history, diversity, characteristics, technological applications, and culinary uses of Peruvian fava beans
Rebeca Salvador Reyes, Luisa Campigli Furlan, Cristina Martínez‐Villaluenga, Bruno Martins Dala Paula, María Teresa Pedrosa Silva Clerici · 2023 · Food Research International
Effect of Blanching Treatments against Protein Content and Amino Acid Drumstick Leaves (Moringa oleifera)
Titi Mutiara Kirana, Harijono Harijono, Teti Estiasih, Endang Sriwahyuni · 2013 · Journal of Food Research
Effect of water cooking on proximate composition of grain in three Sicilian chickpeas (Cicer arietinum L.)
Giovanni Avola, Cristina Patanè, Riccardo Nunzio Barbagallo · 2012 · LWT
Effect of expansion by “Intensification of Vaporization by Decompression to the Vacuum” (IVDV) on polyphenol content, expansion ratio, texture and color changes of Australian chickpea
Rachelle Mrad, Mirna Rouphael, Richard G. Maroun, Nicolas Louka · 2014 · LWT
Effect of infrared heating of pre-soaked whole and dehulled bambara groundnut (Vigna subterranea) seeds on their cooking characteristics and microstructure
Opeolu M. Ogundele, Mohammad Naushad Emmambux · 2018 · LWT
Characterization of Chickpea Flour by Near Infrared Spectroscopy and Chemometrics
Uma Kamboj, Paramita Guha, Sunita Mishra · 2017 · Analytical Letters
Food Processing for Increasing Consumption: The Case of Legumes
Geetanjali Kaushik, Poonam Singhal, Shivani Chaturvedi · 2018 · Elsevier eBooks
Effect of Domestic Processes on Chickpea Seeds for Antinutritional Contents and Their Divergence
Pramod Kumar Singh, Nidhi Shrivastava, Bechan Sharma, Sameer Suresh Bhagyawant · 2015 · American journal of food science and technology
Possible antiosteoporotic mechanism of Cicer arietinum extract in ovariectomized rats.
Sohair Ramadan Fahmy, Amel M. Soliman, Amany Ahmed Sayed, Mohamed Marzouk · 2015 · Europe PMC (PubMed Central)
Optimization of soybean processing into kinema, aBacillus-fermented alkaline food, with respect to a minimum level of antinutrients
A. Sharma, Sarita Kumari, Pairote Wongputtisin, M.J.R. Nout, Prabir Kumar Sarkar · 2015 · Journal of Applied Microbiology
Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour
Ali Asad Yousaf, Anwaar Ahmed, Asif Ahmad, Tabassum Hameed, Muhammad Atif Randhawa, Imran Hayat, Nauman Khalid · 2012 · International Journal of Food Sciences and Nutrition
Physical, physicochemical and anti-nutritional properties of Horse Chestnut (Aesculus indica) seed
Syed Insha Rafiq, Sukhcharn Singh, D. C. Saxena · 2016 · Journal of Food Measurement & Characterization
Biochemical diversity evaluation in chickpea accessions employing mini-core collection
Sameer Suresh Bhagyawant, Ajay Kumar Gautam, Dakshita Tanaji Narvekar, Neha Gupta, Amita Bhadkaria, Nidhi Srivastava, Hari Deo Upadhyaya · 2018 · Physiology and Molecular Biology of Plants
Effects of Different Processing Methods on the Antinutritional Factors Present in Mungbean (Vigna radiata L.)
Upendra Pokharel, N. P. Adhikari, Navin Gautam, Resma Poudel, Prekshya Timsina, Anish Dangal, Angelo Maria Giuffrè · 2024 · Analytica—A Journal of Analytical Chemistry and Chemical Analysis
Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours
Ilgin Dogruer, Başak Çoban, Filiz Başer, Şükrü Güleç, Banu F Ozen · 2023 · Foods
Changes in Nutritive Value and Digestion Kinetics of Canola Seed Due to Microwave Irradiation
S.R. Ebrahimi, Ali Nikkhah, A Sadeghi · 2010 · Asian-Australasian Journal of Animal Sciences
Enhancement in mineral bioavailability of extruded pulses with reduced antinutrients
Neelam Yadav, Devinder Kaur, Ritika Malaviya, Pinki Saini, Saba Anjum · 2019 · British Food Journal
Effect of drying on vitamin, carotene, organic acid, mineral composition, and microstructural properties of mango (Mangifera indica)
Tanmay Sarkar, Molla Salauddin, Hassan Ibrahim Sheikh, Siddhartha Pati, Runu Chakraborty · 2021 · Journal of Food Processing and Preservation
The role of storage protein fractions in slowing starch digestion in chickpea seed
Xiaoyan Tan, Changfeng Li, Yeming Bai, Robert G. Gilbert · 2022 · Food Hydrocolloids
Composition, characterisation and emulsifying properties of natural nanoparticles in chickpea aquafaba for the formation of chilli oleoresin-in-water Pickering emulsions
Selvi Secil Sahin, Alan Javier Hernández‐Álvarez, Lijing Ke, Amin Sadeghpour, Peter Ho, Francisco M. Goycoolea · 2024 · Food Hydrocolloids
Physical modification of palm kernel meal improved available carbohydrate, physicochemical properties and in vitro digestibility in economic freshwater fish
Karun Thongprajukaew, Pinya Yawang, Lateepah Dudae, Husna Bilanglod, Terdtoon Dumrongrittamatt, Chutima Tantikitti, Uthaiwan Kovitvadhi · 2013 · Journal of the Science of Food and Agriculture
Nutritional Value of Legumes in Relation to Human Health: A Review
Kharidah Muhammad, Islamiyat Folashade Bolarinwa, Islamiyat Folashade Bolarinwa, Majida Al-Ezzi, Irene Eli Carew · 2019 · Advance Journal of Food Science and Technology
Delineating the effect of gaseous ozone on disinfestation efficacy, protein quality, dehulling efficiency, cooking time and surface morphology of chickpea grains during storage
Chowdaiah Nickhil, Debabandya Mohapatra, Abhijit Kumar Kar, Saroj Kumar Giri, Uttam Singh Verma, Yogesh Sharma, Krishna Kumar Singh · 2021 · Journal of Stored Products Research
Nutritional management of the infant with chronic kidney disease stages 2–5 and on dialysis
Vanessa Shaw, Caroline Elizabeth Anderson, An Desloovere, Larry A. Greenbaum, Dieter Haffner, Christina L. Nelms, Fabio Paglialonga, Nonnie Polderman, Leila Qizalbash, José Renken‐Terhaerdt et al. · 2022 · Pediatric Nephrology
Evaluation of mung bean protein and aquafaba as co-stabilizer for sour aerated emulsions
Lai Wei, Tianai Ge, Jing Zhao, Li Wang, Jiang Jiang · 2023 · Food Hydrocolloids
Multiple optimization of polyphenols content, texture and color of roasted chickpea pre-treated by IVDV using response surface methodology
Rachelle Mrad, Pascale Assy, Richard G. Maroun, Nicolas Louka · 2015 · LWT
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas
Carmine Summo, Davide De Angelis, Isabelle Rochette, Claire Mouquet‐Rivier, Antonella Pasqualone · 2019 · Heliyon
Effect of microwave pre-treatment on quality parameters in Indian mustard
Aman Verma, Anubhuti Sharma, P. K. Rai, Dinesh Kumar · 2019 · Journal of Food Science and Technology
Effect of Instant Controlled Pressure-Drop on the Non-Nutritional Compounds of Seeds and Sprouts of Common Black Bean (Phaseolus vulgaris L.)
Anaberta Cardador‐Martínez, Yara Martínez-Tequitlalpan, Tzayhrí Gallardo‐Velázquez, Xariss Miryam Sánchez-Chino, Jorge Martínez Herrera, Luis Jorge Corzo‐Ríos, Cristian Jiménez‐Martínez · 2020 · Molecules
Anticarcinogenic Activity of Phenolic Compounds from Sprouted Legumes
María Stephanie Cid‐Gallegos, Xariss Miryam Sánchez-Chino, Milagros Faridy Juárez‐Chairez, Isela Álvarez‐González, Eduardo Madrigal‐Bujaidar, Cristian Jiménez‐Martínez · 2020 · Food Reviews International
Effect of soaking and germination on proximate composition, mineral bioavailability and functional properties of chickpea flour
Beruk Berhanu Desalegn · 2015 · Food and public health
Chemical composition, amino acid digestibility, and true metabolizable energy of cowpeas as affected by roasting and extrusion processing treatments using the cecectomized rooster assay
Filomena Dos Anjos, Mercedes Vazquez-Anon, Ellen Sue Dierenfeld, C.M. Parsons, M. Chimonyo · 2016 · The Journal of Applied Poultry Research
Effect of microwave field on trypsin inhibitors activity and protein quality of broad bean seeds (Vicia faba var. major).
Mirosław Pysz, Szymon Polaszczyk, Teresa Leszczyńska, Ewa Piątkowska · 2012 · PubMed
Glütensiz Ekmek Formülasyonlarında Nohut Unu Kullanımının Ekmeğin Kalitesi Üzerine Etkisi
Damla Barisik Marasli, Şebnem Tavman · 2018 · Akademik Gıda
Properties of potato starch treated with microwave radiation and enriched with mineral additives
Izabela Przetaczek‐Rożnowska, Teresa Fortuna, Monika Wodniak, Maria Łabanowska, Paulina Pająk, Karolina Królikowska · 2018 · International Journal of Biological Macromolecules
Effects of Chickpea Flours and Whole Egg on Selected Properties of Eriste, Turkish Noodle
Berat DEMİ, Nermin BİLGİÇ, Adem Elgün, M. Kürşat DEMİ · 2010 · Food Science and Technology Research
Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans ( Phaseolus vulgaris L.) from Madagascar
Mboahangy Ravoninjatovo, Charlotte Ralison, Adrien Servent, Gilles Morel, Nawel Achir, Andriamazaoro Herimihamina, Manuel Dornier · 2022 · Legume Science
Nutritional, chemical and antioxidant evaluation of Armuña lentil (Lens culinaris spp): Influence of season and soil
Ângela Liberal, Daiana Almeida, Ângela S. F. Fernandes, Carla Pereira, Isabel C.F.R. Ferreira, Ana María Vivar Quintana, Lillian Barros · 2023 · Food Chemistry
Sunflower oil preservation by using chickpea flour film as bio‐packaging material
Ornella Francina Camiletti, Cecilia Gabriela Riveros, Alicia Aguirre, Nelson R. Grosso · 2020 · Journal of Food Science
Effect of conventional and microwave cooking conditions on quality and antioxidant activity of Chinese kale (Brassica alboglabra)
Lyda Chin, Nantawan Therdthai, Wannasawat Ratphitagsanti · 2022 · Applied Food Research
The antioxidant and anticancer properties of chickpea water and chickpea polyphenol extracts in vitro
Heidi Bochenek, Nidhish Francis, Abishek Bommannan Santhakumar, CHRISTOPHER L. BLANCHARD, Kenneth A. Chinkwo · 2023 · Cereal Chemistry
Effect of different physical pre-treatments on physicochemical and techno-functional properties, and on the antinutritional factors of lentils (Lens culinaris spp)
Ângela Liberal, Ângela S. F. Fernandes, Isabel C.F.R. Ferreira, Ana María Vivar Quintana, Lillian Barros · 2024 · Food Chemistry
Recipes and nutritional value of dishes prepared from green-leafy vegetables in an urban district of Antananarivo (Madagascar)
Verohanitra Annie Randrianatoandro, Sylvie Avallone, Christian Picq, Charlotte Ralison, Serge Trèche · 2010 · International Journal of Food Sciences and Nutrition
Proximate composition and seed lipid components of “kabuli”-type chickpea (Cicer arietinum L.) from Argentina
Carla G. Marioli Nobile, J. Carreras, Rubén Grosso, Marcela Inga, Mercedes Silva, Roxana Aguilar, María José Allende, Raúl G. Badini, María José Martínez · 2013 · Agricultural Sciences
Effect of Roasted Yellow Chickpea (Leblebi) Flour Addition on Chemical, Rheological and Sensory Properties of Boza
İ̇lyas Çelik, Fatma Işık, Yusuf Yılmaz · 2016 · Journal of Food Processing and Preservation
Prebiotic carbohydrate concentrations of common bean and chickpea change during cooking, cooling, and reheating
Niroshan Siva, Pushparajah Thavarajah, Dil Thavarajah · 2020 · Journal of Food Science
Cooking methods affect eating quality, bio-functional components, antinutritional compounds and sensory attributes of selected vegetables
Nusrat Maqbool, Sajad Ahmad Sofi, Hilal Ahmad Makroo, Shabir Ahmad Mir, Darakshan Majid, Basharat Nabi Dar · 2021 · Italian Journal of Food Science
Diffusion and kinetic modeling of water absorption process during soaking and cooking of chickpea
Parvin Bidkhori, Vahid Mohammadpour Karizaki · 2021 · Legume Science
Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints
Marijana Djordjević, Miljana Djordjević, Małgorzata Starowicz, Urszula Krupa‐Kozak · 2024 · Antioxidants
Impact of Different Boiling and Soaking Treatments on the Release and Retention of Antinutrients and Nutrients from the Edible Shoots of Three Bamboo Species
Kanchan Rawat, Vivek Sharma, Natasha Saini, Nirmala Chongtham, Madho Singh Bisht · 2016
Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model
Nour Doumani, Isabelle Séverin, Laurence Dahbi, Elias Bou‐Maroun, Maya Tueni, Nicolas Sok, Marie‐Christine Chagnon, Jacqueline Maalouly, Philippe Cayot · 2020 · Foods
Chemical and functional properties of different common Brazilian bean (Phaseolus vulgaris L.) cultivars
Milene Marquezi, Vanessa Maria Gervin, Lucas Bertoldi Watanabe, Rodolfo Moresco, Edna Regina Amante · 2017 · Brazilian journal of food technology/Brazilian Journal of Food Technology
Soaking and germination procedures actually impact polyphenols, tannins, and phytate contents in some Egyptian pulses
Abul-Hamd El Sayed MEHANNI, Manal Sorour, Hussien Abd El- Galel, Walaa Kobeisy Ahmed · 2021 · SVU-International Journal of Agricultural Sciences
Nutritious novel snacks from some of cereals, legumes and skimmed milk powder
Hamid Ziena, Ahmed Hamid Ziena · 2022 · Applied Food Research
Effect of thermal, nonthermal, and combined treatments on functional and nutritional properties of chickpeas
Ruiz-Zambrano, Nidia Leticia, Pérez-Carrillo, Esther, Serna-Saldívar, Sergio O., Tejada-Ortigoza, Viridiana · 2024 · Critical Reviews in Food Science and Nutrition
Foams for Food Applications
Andrew Ellis, Aris Lazidis · 2018 · Springer eBooks