Search results for "pea flour"

showing 2 items of 2 documents

Viscosity of artificial bolus of high protein extruded snacks

2018

Pulse legumes (pea, lentil, faba bean) are excellent source of proteins (20-30% db), dietary fibers (10-30%), and starch (40-55%). The formulation of gluten-free extruded snacks made entirely from pulse legumes is an interesting way to introduce legumes to young people. Due to the reactivity of protein components under thermomechanical treatment, extrusion can produce cellular structures with various texture and starch-protein composite morphology. In turn, the morphology of parietal material governs masticatory performances. For the first time, the interaction coefficient between bolus and saliva was determined by taking into account multi-scale structure of high-protein solid foams. The p…

[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionbolusalimentary bolusfarine de poisrheologyrhéologiesimulateur de masticationbol alimentairepea flour[SDV.AEN]Life Sciences [q-bio]/Food and Nutritionchewing simulatorsnacks
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Chewing behavior of high-protein expanded pea flour

2018

Chewing behavior of high-protein expanded pea flour. 5. international conference on Food oral processing

multiscale structurefungieducationdigestive oral and skin physiologymasticationfood and beveragesfarine de poispea flour[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionstomatognathic diseasesextrusionstructure multidimensionnellemastication des alimentssimulateur de mastication[SDV.AEN]Life Sciences [q-bio]/Food and Nutritionchewing simulator
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