134 related articles for article (PubMed ID: 38615637)
1. Low-intensity pulsed electric field processing prior to germination improves in vitro digestibility of faba bean (Vicia faba L.) flour and its derived products: A case study on legume-enriched wheat bread.
Johnston C; Leong SY; Teape C; Liesaputra V; Oey I
Food Chem; 2024 Aug; 449():139321. PubMed ID: 38615637
[TBL] [Abstract][Full Text] [Related]
2. In vitro digestion properties and use of automatic image analysis to assess the quality of wheat bread enriched with whole faba bean (Vicia faba L.) flour and its protein-rich fraction.
Johnston C; Ying Leong S; Teape C; Liesaputra V; Oey I
Food Res Int; 2023 Dec; 174(Pt 1):113630. PubMed ID: 37986480
[TBL] [Abstract][Full Text] [Related]
3. Effects of the substitution of wheat flour with raw or germinated ayocote bean (Phaseolus coccineus) flour on the nutritional properties and quality of bread.
Espinosa-Ramírez J; Mariscal-Moreno RM; Chuck-Hernández C; Serna-Saldivar SO; Espiricueta-Candelaria RS
J Food Sci; 2022 Sep; 87(9):3766-3780. PubMed ID: 35904200
[TBL] [Abstract][Full Text] [Related]
4. Effects of germination conditions on enzyme activities and starch hydrolysis of long-grain brown rice in relation to flour properties and bread qualities.
Wunthunyarat W; Seo HS; Wang YJ
J Food Sci; 2020 Feb; 85(2):349-357. PubMed ID: 31957892
[TBL] [Abstract][Full Text] [Related]
5. Faba bean meal, starch or protein fortification of durum wheat pasta differentially influence noodle composition, starch structure and in vitro digestibility.
Gangola MP; Ramadoss BR; Jaiswal S; Chan C; Mollard R; Fabek H; Tulbek M; Jones P; Sanchez-Hernandez D; Anderson GH; Chibbar RN
Food Chem; 2021 Jul; 349():129167. PubMed ID: 33567351
[TBL] [Abstract][Full Text] [Related]
6. Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making.
Wang P; Liu K; Yang R; Gu Z; Zhou Q; Jiang D
J Agric Food Chem; 2019 Mar; 67(12):3480-3490. PubMed ID: 30817141
[TBL] [Abstract][Full Text] [Related]
7. Phytic Acid Reduction by Bioprocessing as a Tool To Improve the In Vitro Digestibility of Faba Bean Protein.
Rosa-Sibakov N; Re M; Karsma A; Laitila A; Nordlund E
J Agric Food Chem; 2018 Oct; 66(40):10394-10399. PubMed ID: 30253094
[TBL] [Abstract][Full Text] [Related]
8. Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours.
Setia R; Dai Z; Nickerson MT; Sopiwnyk E; Malcolmson L; Ai Y
Food Res Int; 2019 Aug; 122():263-272. PubMed ID: 31229080
[TBL] [Abstract][Full Text] [Related]
9. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
Liu J; Li Q; Zhai H; Zhang Y; Zeng X; Tang Y; Tashi N; Pan Z
J Food Sci; 2020 Oct; 85(10):3141-3149. PubMed ID: 32857867
[TBL] [Abstract][Full Text] [Related]
10. Impact of broad beans addition on rheological and thermal properties of wheat flour based sourdoughs.
Aprodu I; Vasilean I; Muntenită C; Patrascu L
Food Chem; 2019 Sep; 293():520-528. PubMed ID: 31151643
[TBL] [Abstract][Full Text] [Related]
11. Bioavailability of trace elements in beans and zinc-biofortified wheat in pigs.
Carlson D; Nørgaard JV; Torun B; Cakmak I; Poulsen HD
Biol Trace Elem Res; 2012 Dec; 150(1-3):147-53. PubMed ID: 22639384
[TBL] [Abstract][Full Text] [Related]
12. Enhancing the nutritional and bioactive benefits of faba bean flour by combining preprocessing and thermoplastic extrusion: A comprehensive study on digestion-resistant peptides.
Salvador-Reyes R; Teresa Pedrosa Silva Clerici M; Martínez-Villaluenga C
Food Res Int; 2024 May; 183():114231. PubMed ID: 38760148
[TBL] [Abstract][Full Text] [Related]
13. Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties.
Coda R; Melama L; Rizzello CG; Curiel JA; Sibakov J; Holopainen U; Pulkkinen M; Sozer N
Int J Food Microbiol; 2015 Jan; 193():34-42. PubMed ID: 25462921
[TBL] [Abstract][Full Text] [Related]
14. Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.
Charoenthaikij P; Jangchud K; Jangchud A; Prinyawiwatkul W; Tungtrakul P
J Food Sci; 2010 Aug; 75(6):S312-8. PubMed ID: 20722954
[TBL] [Abstract][Full Text] [Related]
15. Effect of protein aggregation in wheat-legume mixed pasta diets on their in vitro digestion kinetics in comparison to "rapid" and "slow" animal proteins.
Berrazaga I; Bourlieu-Lacanal C; Laleg K; Jardin J; Briard-Bion V; Dupont D; Walrand S; Micard V
PLoS One; 2020; 15(5):e0232425. PubMed ID: 32365065
[TBL] [Abstract][Full Text] [Related]
16. Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate.
Gangola MP; Ramadoss BR; Jaiswal S; Fabek H; Tulbek M; Anderson GH; Chibbar RN
Foods; 2022 Feb; 11(5):. PubMed ID: 35267277
[TBL] [Abstract][Full Text] [Related]
17. Effect of purple yam flour substitution for wheat flour on in vitro starch digestibility of wheat bread.
Liu X; Lu K; Yu J; Copeland L; Wang S; Wang S
Food Chem; 2019 Jun; 284():118-124. PubMed ID: 30744835
[TBL] [Abstract][Full Text] [Related]
18. Enrichment of pasta with faba bean does not impact glycemic or insulin response but can enhance satiety feeling and digestive comfort when dried at very high temperature.
Greffeuille V; Marsset-Baglieri A; Molinari N; Cassan D; Sutra T; Avignon A; Micard V
Food Funct; 2015 Sep; 6(9):2996-3005. PubMed ID: 26190153
[TBL] [Abstract][Full Text] [Related]
19. In vitro enzymatic hydrolysis of protein and protein pattern change of soya and faba beans during germination.
Savelkoul FH; Boer H; Tamminga S; Schepers AJ; Elburg L
Plant Foods Hum Nutr; 1992 Jul; 42(3):275-84. PubMed ID: 1502128
[TBL] [Abstract][Full Text] [Related]
20. The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients.
Chandra-Hioe MV; Wong CH; Arcot J
Plant Foods Hum Nutr; 2016 Mar; 71(1):90-5. PubMed ID: 26880215
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]