Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour [PDF]
Molecules, 2021 Extrusion is an interesting technological tool that facilitates pulse formulation into flour mixtures, with tailored fibre content, total antioxidant capacity (TAC) and glycemic index (GI) among other components in final formulas. The gluten-free (GF) market has significantly grown during the last years.
Daniel Rico +2 more
openaire +3 more sources
Determination of Soybean Oil, Protein and Amino Acid Residues in Soybean Seeds by High Resolution Nuclear Magnetic Resonance (NMRS) and Near Infrared (NIRS) [PDF]
, 2012 A detailed account is presented of our high resolution nuclear magnetic resonance (HR-NMR) and near infrared (NIR) calibration models, methodologies and validation procedures, together with a large number of composition analyses for soybean seeds.
Doina Costescu +5 more
core +2 more sources
Potential of Pulse Flours as Partial Meat Replacers in Heat-Treated Emulsion-Type Meat Sausages
Frontiers in Animal Science, 2021 Reformulation approaches in the meat industry are required to promote nutritional improvement, health functionality, and reduce environmental impact. A relevant approach among these is to reduce the amount of meat in meat products.
Javier Mateo +5 more
doaj +1 more source
Lentil flour formulations to develop new snack-type products by extrusion processing: phytochemicals and antioxidant capacity [PDF]
, 2015 Extrusion process has been generally applied to the production of cereal-based snacks. However, in recent years, extrusion process has been also used for the development of pulses-based snacks, with few studies focussing on the incorporation of these ...
Filipa S. Reis +7 more
core +1 more source
Geophysical Monograph Series, Page 263-304., 2021 Exploring the links between Large Igneous Provinces and dramatic environmental impact
An emerging consensus suggests that Large Igneous Provinces (LIPs) and Silicic LIPs (SLIPs) are a significant driver of dramatic global environmental and biological changes, including mass extinctions.
Jessica H. Whiteside +3 more
wiley +1 more source
Exploring the anticancer and antioxidant properties of Vicia faba L. pods extracts, a promising source of nutraceuticals [PDF]
PeerJ, 2022 Background Pulse crops are considered the major sources of proteins, dietary fiber, micronutrients, and bioactive phytochemicals. Among the numerous pulse crops, broad beans (Vicia faba L.) have received particular attention due to their nutraceutical ...
Jessica Ceramella +9 more
doaj +2 more sources
Composition and functional properties of yam bean (Pachyrhizus spp.) seed flour [PDF]
, 2015 Open Access JournalYam bean (Pachyrhizus spp.) is legume crop that not only produces edible roots but also has a high yield of unutilized seeds. Although the yam bean seeds are rich in protein, they are not used due to a high content of toxic rotenone ...
Byaruhanga, Y.B. +5 more
core +2 more sources
Percent Fat Mass Increases with Recovery, But Does Not Vary According to Dietary Therapy in Young Malian Children Treated for Moderate Acute Malnutrition. [PDF]
, 2019 BackgroundModerate acute malnutrition (MAM) affects 34.1 million children globally. Treatment effectiveness is generally determined by the amount and rate of weight gain.
Ackatia-Armah +34 more
core +1 more source
Cogent Food & Agriculture, 2016 Unleavened flat bread (chapatti) was prepared from wheat–pulse composite flours wherein wheat flour was replaced from 5–20% by kidney bean and black gram flours.
Idrees Ahmed Wani +3 more
doaj +1 more source
Foods, 2023 In the last decade, various foods have been reformulated with plant protein ingredients to enhance plant-based food intake in our diet. Pulses are in the forefront as protein-rich sources to aid in providing sufficient daily protein intake and may be ...
Darshika Pathiraje +4 more
doaj +1 more source