The Effect of High Pressure Processing on Textural, Bioactive and Digestibility Properties of Cooked Kimberley Large Kabuli Chickpeas.

Chatur, Prakhar; Johnson, Stuart; Coorey, Ranil; Bhattarai, Rewati Raman; Bennett, Sarita Jane

Chatur, Prakhar; Johnson, Stuart; Coorey, Ranil; Bhattarai, Rewati Raman; Bennett, Sarita Jane.

Afiliação

Chatur P; School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia.
Johnson S; School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia.
Coorey R; Ingredients by Design Pty Ltd., Perth, WA, Australia.
Bhattarai RR; School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia.
Bennett SJ; School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia.

Front Nutr ; 9: 847877, 2022.

Article em En | MEDLINE | ID: mdl-35464029

Palavras-chave

antioxidant activity; chickpeas; digestibility; high pressure processing; polyphenols; proximate composition; texture

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Front Nutr Ano de publicação: 2022 Tipo de documento: Article

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Front Nutr Ano de publicação: 2022 Tipo de documento: Article