Structural, culinary, nutritional and anti-nutritional properties of high protein, gluten free, 100% legume pasta

K Laleg, D Cassan, C Barron, P Prabhasankar… - PLoS …, 2016 - journals.plos.org
Wheat pasta has a compact structure built by a gluten network entrapping starch granules
resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people …

How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein

K Laleg, C Barron, S Cordelle, P Schlich… - LWT-Food Science and …, 2017 - Elsevier
In this study, wheat in pasta was partially or completely replaced by faba to increase its
protein quantity and improve its quality. Increasing the ratio of faba: wheat protein from 0 …

[PDF][PDF] Composition analysis of some selected legumes for protein isolates recovery.

MMN Qayyum, MS Butt, FM Anjum, H Nawaz - 2012 - thejaps.org.pk
Four different legumes ie chic pea, lentil, broad and idney beans were evaluated for
chemical components, antinutritional profiling and protein isolates recovery including yield …

Application of ultrasound, microwaves, and magnetic fields techniques in the germination of cereals

J Wang, H Ma, S Wang - Food Science and Technology Research, 2019 - jstage.jst.go.jp
Cereal germination involves a series of complex physiological and biochemical processes
that are influenced by multiple internal and external factors. Previous studies have shown …

Effect of processing methods on compositional evaluation of underutilized legume, Parkia roxburghii G. Don (yongchak) seeds

A Sathya, P Siddhuraju - Journal of food science and technology, 2015 - Springer
The present study has been undertaken to analyze the effect of various processing methods
like (i) soaking followed by autoclaving with (a) ash,(b) sodium bicarbonate,(c) sugar and (d) …

The effects of germination on chemical composition of peanut seed

YC Li, H Qian, XL Sun, Y Cui, HY Wang… - Food Science and …, 2014 - jstage.jst.go.jp
With regard to important changes in chemical composition, germination can be considered a
valuable processing technique for modifying nutrient components of legume seeds. In this …

Effect of protein aggregation in wheat-legume mixed pasta diets on their in vitro digestion kinetics in comparison to “rapid” and “slow” animal proteins

I Berrazaga, C Bourlieu-Lacanal, K Laleg, J Jardin… - PLoS …, 2020 - journals.plos.org
The aim of this work was to evaluate the impact of incorporating different legume flours (faba
bean, lentil or split pea flours) on the pasta protein network and its repercussion on in vitro …

[PDF][PDF] Adaptación a la población mexicana del Cuestionario de Orientación al Ego ya la Tarea en el Deporte (TEOSQ)

J López-Walle, I Balaguer, JL Meliá, I Castillo… - Revista de psicología …, 2011 - redalyc.org
El objetivo del estudio fue analizar las propiedades psicométricas (estructura factorial y
fiabilidad) del TEOSQ (Task and Ego Orientation in Sport Questionnaire, Duda, 1989) …

Common pulses: Chickpea, lentil, mungbean, black gram, pigeon pea and Indian vetch

M Nasir, JS Sidhu - Dry beans and pulses production …, 2012 - Wiley Online Library
Chickpea, lentil, mungbean, black gram, pigeonpea, and vetches are some of the most
common pulses grown and consumed. These pulses are a good source of proteins …

Chemical composition, anti-nutritional factors and pasting properties of cassava-African yam bean flour blends for noodle preparation

GO Ajibola, AA Olapade - International Journal of Food …, 2021 - old.iseki-food-ejournal.com
Noodle consumption has been increasing in Nigeria as a result of rapid urbanization,
increase in population growth, and desire for convenience food. Noodles are produced from …