| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538574 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Legume seeds were treated with three types of hydrothermal processes. ⺠We examined changes of seeds composition as well as starch fractions and nutritional value. ⺠Autoclaving seeds lowered the losses of polyphenols as well as rapidly available glucose. ⺠Decrease of amylose content in starch caused an increase of starch digestibility. ⺠Appropriate processing conditions may bring on nutritionally more valuable products.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
MaÅgorzata Piecyk, RafaÅ WoÅosiak, Beata Drużynska, Elwira Worobiej,