In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars
- Auteur
- CHUNG, Hyun-Jung1 ; QIANG LIU1 ; HOOVER, Ratnajothi2 ; WARKENTIN, Tom D3 ; VANDENBERG, Bert3
[1] Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, NIG 5C9, Canada
[2] Department of Biochemistry, Memorial University of Newfoundland, St.John's, NL, AIB 3X9, Canada
[3] Crop Development Centre, University of Saskatchewan, Saskatoon, SK, S7N 5A8, Canada - Source
Food chemistry. 2008, Vol 111, Num 2, pp 316-321, 6 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Domaine scientifique
- Food science technology
- Editeur
- Elsevier, Oxford
- Pays de publication
- United Kingdom
- Type de document
- Article
- Langue
- English
- Mot clé auteur
- Pea,Lentil,Chickpea,In vitro starch digestibility,Expected glycemic index
- Mot clé (fr)
- Amidon Cultivar Digestibilité Farine Gélatinisation In vitro Index glycémique Lentille Pois Propriété thermique Glucide Légume Légumineuse grain Polyoside
- Mot clé (en)
- Starch Cultivar Digestibility Flour Gelatinization In vitro Glycemic index Lentil Pea Thermal properties Carbohydrate Vegetables Grain legume Polysaccharide
- Mot clé (es)
- Almidón Cultivar Digestibilidad Harina Gelatinización In vitro Indice glucémico Lenteja Guisante Propiedad térmica Glúcido Hortalizas Leguminosa grano Poliósido
- Classification
- Pascal
- 002 Sciences biologiques et medicales / 002A Sciences biologiques fondamentales et appliquees. Psychologie / 002A35 Industries agroalimentaires / 002A35B Industries agroalimentaires / 002A35B01 Industries de l'amidon et produits amylacés
- Pascal
- 002 Sciences biologiques et medicales / 002A Sciences biologiques fondamentales et appliquees. Psychologie / 002A35 Industries agroalimentaires / 002A35B Industries agroalimentaires / 002A35B09 Industries des fruits et légumes
- Discipline
- Agrifood industries
- Provenance
- Inist-CNRS
- Base de données
- PASCAL
- Identifiant INIST
- 20504482
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2008.03.062 
https://dx.doi.org/10.1016/j.foodchem.2008.03.062
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