Understanding starch gelatinization and proteins denaturation during pulses cooking to improve nutritional quality

Charlotte Lefèvre; Philippe Bohuon; Christian Mestres

Conference Papers Year :

Understanding starch gelatinization and proteins denaturation during pulses cooking to improve nutritional quality

, (1) , (1, 2)

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Charlotte Lefèvre

Function : Author
PersonId : 1155533
ORCID : 0000-0003-2237-0259

Philippe Bohuon

Function : Author
PersonId : 964426
IdHAL : philippe-bohuon
ORCID : 0000-0002-7103-2304
IdRef : 167251244

Démarche intégrée pour l'obtention d'aliments de qualité

Christian Mestres

Function : Author
PersonId : 1200068
ORCID : 0000-0002-1287-2397

Démarche intégrée pour l'obtention d'aliments de qualité

Département Performances des systèmes de production et de transformation tropicaux

Domains

Life Sciences [q-bio] Food and Nutrition Life Sciences [q-bio] Food engineering

HAL Institut Agro Montpellier : Connect in order to contact the contributor

https://hal-montpellier-supagro.archives-ouvertes.fr/hal-03894436

Submitted on : Monday, December 12, 2022-11:51:37 AM

Last modification on : Thursday, January 5, 2023-4:24:07 PM

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hal-03894436 , version 1 (12-12-2022)

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HAL Id : hal-03894436 , version 1

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Charlotte Lefèvre, Philippe Bohuon, Christian Mestres. Understanding starch gelatinization and proteins denaturation during pulses cooking to improve nutritional quality. 35th EFFoST International Conference 2021 : Healthy Individuals, Resilient Communities, and Global Food Security, EFFOST, Nov 2021, Lausanne, Switzerland. ⟨hal-03894436⟩

Understanding starch gelatinization and proteins denaturation during pulses cooking to improve nutritional quality

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