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...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2022-10-01
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Series: | Food Chemistry Advances |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X2200079X |