Impact of roasting on the physicochemical, functional properties, antioxidant content and microstructure changes of Algerian lentil (Lens culinaris) flour
Farida Benmeziane, Lynda Djermoune-Arkoub, Nour El-Houda Ayat, Doha Aoufi
Topics & Concepts
RoastingChemistryFood scienceDPPHAbsorption of waterFlavonolsMicrostructureSwelling capacityLycopeneEmulsionAntioxidantPolyphenolSwellingBotanyMaterials scienceOrganic chemistryCarotenoidCrystallographyBiologyPhysical chemistryComposite materialFood composition and propertiesFood Chemistry and Fat AnalysisProteins in Food Systems