✦ LIBER ✦

INTERPRETATION OF THE FORCE–DEFORMATION CURVES OF COOKED RED LENTILS (LENS CULINARIS)

✍ Scribed by K.A. ROSS; D. ALEJO-LUCAS; L. MALCOLMSON; S.D. ARNTFIELD; S. CENKOWSKI

Book ID: 111346970
Publisher: John Wiley and Sons
Year: 2009
Tongue: English
Weight: 257 KB
Volume: 40
Category: Article
ISSN: 0022-4901
DOI: 10.1111/j.1745-4603.2008.00172.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

INTERPRETATION OF FORCE-DEFORMATION CURV

INTERPRETATION OF FORCE-DEFORMATION CURVES FROM THE SHEAR-COMPRESSION CELL*

✍ PETER W. VOISEY 📂 Article 📅 1977 🏛 John Wiley and Sons 🌐 English ⚖ 968 KB

Effect of Soaking and Cooking on the Sap

Effect of Soaking and Cooking on the Saponin Content and Composition of Chickpeas ( Cicer arietinum ) and Lentils ( Lens culinaris )

✍ Ruiz, Raquel G.; Price, Keith R.; Arthur, A. Eddie; Rose, Malcolm E.; Rhodes, Mi 📂 Article 📅 1996 🏛 American Chemical Society 🌐 English ⚖ 124 KB

THE EFFECTS OF LONG TERM COOKING ON SHEA

THE EFFECTS OF LONG TERM COOKING ON SHEAR FORCE-DEFORMATION CURVES

✍ P. E. BOUTON; P. V. HARRIS; J. J. MACFARLANE; J. McK. SNOWDEN 📂 Article 📅 1977 🏛 John Wiley and Sons 🌐 English ⚖ 674 KB

Firmness, seed wholeness and water uptak

Firmness, seed wholeness and water uptake during the cooking of lentils (Lens culinaris cv. anicia) for ‘sous vide’ and catering preparations

✍ PATRICK VAROQUAUX; PIERRE OFFANT; FRANÇOISE VAROQUAUX 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 313 KB

In vitro fermentability and antioxidant

In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.)

✍ Marcelo Hernández-Salazar; Perla Osorio-Diaz; Guadalupe Loarca-Piña; Rosalia Rey 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 104 KB 👁 1 views

## Background: Pulses represent an important source of protein, as well as digestible and indigestible carbohydrates. little information is available on the indigestible carbohydrates and antioxidant capacity of legume seeds. the cooked seeds of three pulses (black bean, chickpea and lentil) were e

Effect of variety and crude protein cont

Effect of variety and crude protein content on dehulling quality and on the resulting chemical composition of red lentil (Lens culinaris)

✍ Ning Wang 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 121 KB 👁 1 views

## Abstract **BACKGROUND:** Dehulling is one of the most important operations in post‐harvest handling of red lentils (__Lens culinaris__). However, little information is available on how variety and crude protein content affect the dehulling quality characteristics and on how dehulling affects che