Investigating starch and protein structure alterations of the processed lentil by microwave-assisted infrared thermal treatment and their correlation with the modified properties

Microwave-assisted infrared is an emerging green technology that can be used in the thermal processing of lentils to modify their functional and nutritional properties as high-value plant-based protein ingredients. The study employed this technology to heat lentil seeds tempered to three higher mois...

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Bibliographic Details
Main Authors: Mohamad Mehdi Heydari, Tahereh Najib, Venkatesh Meda
Format: Article
Language:English
Published: Elsevier 2022-10-01
Series:Food Chemistry Advances
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X2200079X