Influence of germination on the bioactivity, structural, functional and volatile characteristics of different chickpea flours

Influence of germination on the bioactivity, structural, functional and volatile characteristics of different chickpea flours

In this paper, the objective was to evaluated the impact of germination of chickpea cultivars (Muying1, Y2-514 and YZ-364) on the bioactivity, volatiles and functional properties. The results showed that the Vitamin C content of Muying1, Y2-514 and YZ-364 after germination significantly increased (p...

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Bibliographic Details
Main Authors: Hongyan Mao, Shuo Yuan, Qin Li, Xiaoyan Zhao, Xiaowei Zhang, Hongkai Liu, Ming Yu, Meng Wang
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Food Chemistry: X
Subjects:
Germination
Chickpea
Bioactivity
Protein secondary structures
Functional characteristics
Volatile compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524000828

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http://www.sciencedirect.com/science/article/pii/S2590157524000828

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