Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Prit Khrisanapant"'
Publikováno v:
Molecules, Vol 27, Iss 23, p 8204 (2022)
Legumes are an economical source of protein, starch, dietary fibre, fatty acids, vitamins and minerals. However, they are not as fully utilised, due to volatile compounds contributing to their undesirable odour. The purpose of this work was to unders
Externí odkaz:
https://doaj.org/article/ba972e1e3c51426fa63afca5e3b4eb6f
Publikováno v:
Foods, Vol 10, Iss 6, p 1415 (2021)
Legumes are a vital candidate in the fight for food security as a sustainable and nutritious food source. The current study systematically investigated the effects of hydrothermal processing of varying durations (15–120 min) on the texture, starch
Externí odkaz:
https://doaj.org/article/80ee3935f92042a5a6f5574cffa1bbc3
Publikováno v:
Foods; Volume 10; Issue 6; Pages: 1415
Foods, Vol 10, Iss 1415, p 1415 (2021)
Foods
Foods, Vol 10, Iss 1415, p 1415 (2021)
Foods
Legumes are a vital candidate in the fight for food security as a sustainable and nutritious food source. The current study systematically investigated the effects of hydrothermal processing of varying durations (15–120 min) on the texture, starch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0604888f66347527642255e50f5c613a
Publikováno v:
Foods
Volume 8
Issue 12
Volume 8
Issue 12
Legumes are rich in unsaturated fatty acids, which make them susceptible to (non) enzymatic oxidations leading to undesirable odour formation. This study aimed to characterise the volatile and fatty acid profiles of eleven types of legumes using head
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1a2f364e9e8ff688543acabf7e812d9
https://pubmed.ncbi.nlm.nih.gov/31817745
https://pubmed.ncbi.nlm.nih.gov/31817745