Results 261 to 270 of about 27,399 (306)

Other Uses of Chickpea

2023
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina.
Camiletti, Ornella Francina, Grosso, Nelson Rubén   +1 more
openaire   +3 more sources

Nutritional evaluation of chickpea and germinated chickpea flours

Plant Foods for Human Nutrition, 1988
The ability of seed germination to increase the nutritional quality of chickpea was studied. Chickpea flours germinated for 0, 24 and 48 h were evaluated nutritionally by determination of protein efficiency ratio (PER), net protein ratio (NPR), digestibility and essential amino acid availability "in vivo".
M L, Fernandez, J W, Berry
openaire   +2 more sources

Role of malonate in chickpeas

Phytochemistry, 2000
Analysis of the content and distribution of organic acids in chickpea plants (Cicer arietinum L.) showed that malonate was the most abundant acid in roots and nodules, whereas malate was the main acid in leaves and stems. The highest concentration of malonate in roots was in the apices.
J, Li, L, Copeland
openaire   +2 more sources

Diseases of Chickpea

2023
Chickpeas are one of the most economically important legumes and a rich source of carbohydrates, proteins, vitamins, minerals, and fiber. Chickpea is grown mainly in the tropics, in arid and semiarid countries in Asia and Africa, but it is also present in Europe, Oceania, North America, and Latin America. The varieties available for cultivation vary in
Rocha, F S, Sharma, M, Tarafdar, A, Chen, W, Azevedo, D M Q, Castillo, P, Costa, C A, Chobe, D R   +7 more
openaire   +2 more sources

Technical Note: Thermal Properties of Chickpea Flour, Isolated Chickpea Starch, and Isolated Chickpea Protein

Transactions of the ASABE, 2007
Thermal properties (thermal conductivity, specific heat, and thermal diffusivity) of chickpea flour, isolated starch, and isolated protein at different temperatures and bulk densities were studied. Thermal conductivity was measured using the line heat source method and calculated using the maximum slope method.
null S. Emami, null L. G. Tabil, null R. T. Tyler   +2 more
openaire   +1 more source

Identifying chickpea homoclimes using the APSIM chickpea model

Australian Journal of Agricultural Research, 2008
Chickpea (Cicer arietinum L.) has been traditionally grown in India but is a relatively new export crop in Australia where its cultivation is expanding into new areas. The objective of this study was to identify homoclimes (i.e. similar chickpea-growing environments) in the major chickpea-growing areas of the 2 countries, using the Agricultural ...
Chauhan, Yash, Wright, Graeme, Rachaputi, Nageswararao, McCosker, Kevin   +3 more
openaire   +4 more sources

Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review

Trends in Food Science and Technology, 2021
Ravneet Kaur, Kamlesh Prasad
exaly  

Effects of high-pressure homogenization on the physicochemical, foaming, and emulsifying properties of chickpea protein

Food Research International, 2023
Xiaobing Guo
exaly  

Nutritional constituent and health benefits of chickpea (Cicer arietinum L.): A review

Food Research International, 2021
Junyu Wang, Yonghui Li, Ang Li
exaly  

Technological properties of chickpea ( Cicer arietinum ): Production of snacks and health benefits related to type‐2 diabetes

Comprehensive Reviews in Food Science and Food Safety, 2021
Elvira Gonzalez De Mejia
exaly