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High Pressure Effects on Lentil Flour Slurry by Elkyn Bohórquez is a document available to read on EtoBox.
This document summarizes a study on the effects of high pressure treatment on the thermal and rheological properties of lentil flour slurries. Some key findings: 1) Differential scanning calorimetry showed incomplete denaturation of lentil proteins from high pressure treatment, with protein denaturation temperature shifting non-systematically with pressure and moisture content. 2) No starch gelatinization peak was detected in lentil slurries with or without high pressure treatment at various moisture con
- Author
- Elkyn Bohórquez
- Language
- EN