التفاصيل البيبلوغرافية
| العنوان: |
Effect of spray-drying or fermentation on the solubility and carbohydrate profile of chickpea hydrolysates for beverage formulation |
| المؤلفون: |
Nidia Leticia Ruiz-Zambrano, Viridiana Tejada-Ortigoza, Sergio O. Serna-Saldívar, Jorge Welti-Chanes, Julián de la Rosa-Millán, Esther Pérez-Carrillo |
| المصدر: |
Applied Food Research, Vol 4, Iss 2, Pp 100575- (2024) |
| بيانات النشر: |
Elsevier, 2024. |
| سنة النشر: |
2024 |
| المجموعة: |
LCC:Food processing and manufacture |
| مصطلحات موضوعية: |
Chickpea, hydrolysis, beverages, spray-drying, fermentation, extrusion, Food processing and manufacture, TP368-456 |
| الوصف: |
Powder beverage bases were developed using extruded and hydrolyzed chickpea supernatant through freeze-drying. This study evaluated the effects of spray-drying and adjuvant incorporation for producing powders and supernatant fermentation with LAB strains prior freeze-drying on the carbohydrate composition, structural integrity, and physical properties of chickpea beverage base powders. All powders had low insoluble ( |
| نوع الوثيقة: |
article |
| وصف الملف: |
electronic resource |
| اللغة: |
English |
| تدمد: |
2772-5022 |
| Relation: |
http://www.sciencedirect.com/science/article/pii/S2772502224001859; https://doaj.org/toc/2772-5022 |
| DOI: |
10.1016/j.afres.2024.100575 |
| URL الوصول: |
https://doaj.org/article/0090061705614c41a9d0dc6ee44b4601 |
| رقم الانضمام: |
edsdoj.0090061705614c41a9d0dc6ee44b4601 |
| قاعدة البيانات: |
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