The Effect of High Pressure Processing on Textural, Bioactive and Digestibility Properties of Cooked Kimberley Large Kabuli Chickpeas

High pressure processing is a non-thermal method for preservation of various foods while retaining nutritional value and can be utilized for the development of ready-to-eat products. This original research investigated the effects of high pressure processing for development of a ready-to eat chickpe...

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Detalles Bibliográficos
Autores principales: Chatur, Prakhar, Johnson, Stuart, Coorey, Ranil, Bhattarai, Rewati Raman, Bennett, Sarita Jane
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9023011/
https://www.ncbi.nlm.nih.gov/pubmed/35464029
http://dx.doi.org/10.3389/fnut.2022.847877

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9023011/
https://www.ncbi.nlm.nih.gov/pubmed/35464029
http://dx.doi.org/10.3389/fnut.2022.847877

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