The effects of hydrothermal processing on legumes: Volatile profile and digestibility aspects

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Title

The effects of hydrothermal processing on legumes: Volatile profile and digestibility aspects

Content partner

University of Otago

Collection

Otago University Research Archive

Description

Legumes are cultivated and consumed all over the world as a staple food. Legumes are an economical source of protein, slow-release starch, fibre, (un)saturated fatty acids, vitamins and minerals. In the face of a growing world population, which demands an economical and nutritious food source, legumes are an important crop. So far, legumes have not yet been exploited to their fullest potential. Legumes have a volatile profile that can result in overall undesirable odours. Legumes, even underg...

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Format

Research paper

Research format

Scholarly text / Thesis

Thesis level

Doctoral

Date created

2021

Creator

Khrisanapant, Prit

URL

https://hdl.handle.net/10523/10880

Related subjects

legumes / cowpea / kidney bean / chickpea / soybean / pea / lentil / mung bean / fava bean / adzuki bean / navy bean / black bean / volatile profile / volatile / processing / hydrothermal / MVDA / multivariate data analysis / chemometrics / principle component analysis / partial least square discriminant analysis / partial least square regression / GC-MS / gas chromatography / GC-FID / fatty acid profile / fatty acid methyl ester / starch digestibility / protein digestibility / kinetics / kinetic modelling / headspace / fingerprinting / texture / fractional conversion / characterisation / digestion / in vitro digestion / simulated digestion

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