Lentil is a highly nutritious legume with an ample quantity of carbohydrates and good
amount of proteins, minerals, vitamins, phytochemicals and fibres. Although it has been …

Humans have known lentils (Lens culinaris L.) since the dawn of civilization. The current
work is a comprehensive review of lentils composition, nutritional value, and health benefits …

The proximate composition, mineral constituents and amino acid profile of four important
legumes (chickpea, lentil, cowpea and green pea) were studied in order to evaluate their …

Lentil protein isolate (LPI) extract was converted into powder by freeze drying, spray drying
and vacuum drying. Differences in particle size distribution, protein subunit composition and …

The physicochemical properties of lentil starch were measured and linked up with its
functional properties and compared with those of corn and potato starches. The amylose …

Esta Tesis Doctoral no hubiese sido posible sin la financiación del proyecto de
investigación titulado CAL03-042 “Valoración de propiedades funcionales en materias …

Changes in starch, functional, and microstructural characteristics that occurred in chickpea
and lentil under soaking, cooking, and industrial dehydration processing were evaluated …

The molecular structural changes of the starch isolated from untreated (ULS), roasted (RLS),
germinated (GLS), fermented (FLS), microwave cooked (MLS), conventional cooked (CLS) …

This chapter describes the nutritive value (energy, protein and amino acids, carbohydrates,
lipid and fatty acids, minerals and vitamins) and non-nutrient components (fibre, phenolics …

Starches isolated from four Lens culinaris cultivars were evaluated for their physicochemical,
structural, thermal, pasting and in vitro digestibility characteristics. Amylose content of the L …