Gaseous ozone treatment of chickpea grains: Effect on functional groups, thermal behavior, pasting properties, morphological features, and phytochemicals.

Nickhil, Chowdaiah; Mohapatra, Debabandya; Kar, Abhijit; Giri, Saroj Kumar; Verma, Uttam Singh; Muchahary, Sangita

Nickhil, Chowdaiah; Mohapatra, Debabandya; Kar, Abhijit; Giri, Saroj Kumar; Verma, Uttam Singh; Muchahary, Sangita.

Afiliación

Nickhil C; ICAR-Central Institute of Agricultural Engineering, Nabibagh, Bhopal, India.
Mohapatra D; Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India.
Kar A; ICAR-Central Institute of Agricultural Engineering, Nabibagh, Bhopal, India.
Giri SK; Division of Food Science and Post-Harvest Technology, Indian Agricultural Research Institute, Pusa Campus, New Delhi, India.
Verma US; ICAR-Central Institute of Agricultural Engineering, Nabibagh, Bhopal, India.
Muchahary S; Division of Food Science and Post-Harvest Technology, Indian Agricultural Research Institute, Pusa Campus, New Delhi, India.

J Food Sci ; 87(12): 5191-5207, 2022 Dec.

Article en En | MEDLINE | ID: mdl-36316799

Asunto(s)

Cicer; Ozono; Cicer/química; Almidón/química; Viscosidad; Fitoquímicos

Palabras clave

chickpea; functional groups; gaseous ozone treatment; microstructure; pasting properties; phytochemicals; thermal behavior

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ozono / Cicer Idioma: En Revista: J Food Sci Año: 2022 Tipo del documento: Article País de afiliación: India Pais de publicación: Estados Unidos

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