Open Access
| Issue |
MATEC Web Conf.
Volume 407, 2025
19e Congrès de la Société Française de Génie des Procédés (SFGP2024)
|
|
|---|---|---|
| Article Number | 01004 | |
| Number of page(s) | 12 | |
| Section | Agro & bio-ressources / Agro & Bio Resources | |
| DOI | https://doi.org/10.1051/matecconf/202540701004 | |
| Published online | 04 March 2025 | |
- Alean, J., Chejne, F., Maya, J. C., Camargo-Trillos, D., Ramírez, S., Rincón, E., Rojano, B., 2020, Evolution of the porous structure of cocoa beans during microwave drying, Drying Technology 38(10), 1313–1322. [CrossRef] [Google Scholar]
- Curet, S., 2019, Procédés de chauffage par micro-ondes : approches expérimentales et numériques des interactions avec les produits alimentaires, ISTE OpenScience. [Google Scholar]
- Datta, A. K., 2021, Fundamentals of Heat and Moisture Transport for Food Engineering Applications, Springer. [Google Scholar]
- Divekar, M. T., Karunakaran, C., Lahlali, R., Kumar, S., Chelladurai, V., Liu, X., Borondics, F., Shanmugasundaram, S., Jayas, D. S., 2017, Effect of microwave treatment on the cooking and macronutrient qualities of pulses, International Journal of Food Properties 20:2, 409–422. [CrossRef] [Google Scholar]
- Gujral, H. S., Sharma, P., Rachna, S., 2011, Effect of sand roasting on beta glucan extractability, physicochemical and antioxidant properties of oats, LWT-Food Science and Technology. [Google Scholar]
- Han, Z., Shi, R., Sun, D., 2020, Effects of novel physical processing techniques on the multi-structures of starch, Elsevier BV 97 126–135. [Google Scholar]
- Jogihalli, P., Singh, L., Sharanagat, V. S., 2017, Effect of microwave roasting parameters on functional and antioxidant properties of chickpea (Cicer arietinum), LWT - Food Science and Technology 79 223–233. [Google Scholar]
- Klamczynska, B., Czuchajowska, Z., Baik, B.-K., 2001, Composition, soaking, cooking properties and thermal characteristics of starch of chickpeas, wrinkled peas and smooth peas, International Journal of Food Science and Technology 36(6) 563–572. [CrossRef] [Google Scholar]
- Lefevre, C., Bohuon, P., Akissoe, L., Ollier, L., Matignon, B., Mestres, C., 2021, Modeling the gelatinizationmelting transition of the starch-water system in pulses (lentil, bean and chickpea), Carbohydrate Polymers. [Google Scholar]
- Miano, A. C., Augusto, P. E. D., 2015, From the sigmoidal to the downward concave shape behavior during the hydration of grains: Effect of the initial moisture content on Adzuki beans (Vigna angularis), Food and Bioproducts Processing 94 324–332. [Google Scholar]
- Mishra, G., Joshi, D.C., Panda, B.K., 2014, Popping and Puffing of Cereal Grains: A Review, Journal of Grain Processing and Storage 1(2) 34–46. [Google Scholar]
- Ojwang, D., Nyankanga, R. O., Imungi, J., Gangarao, N., Modesto, O., 2021, Post-harvest Sensory Characteristics and Consumer Acceptance of Vegetable Pigeonpea, Research Square. [Google Scholar]
- Ortiz-Hernandez, A. A., Araiza-Esquivel, M., Delgadillo-Ruiz, L., Ortega-Sigala, J. J., Durán-Muñoz, H. A., Mendez-Garcia, V. H., Yacaman, M. J., Vega-Carrillo, H. R., 2020, Physical characterization of sunflower Grains dehydrated by using electromagnetic induction and low-pressure system, Innovative Food Science & Emerging Technologies 60 102285. [CrossRef] [Google Scholar]
- Park, H. W., Han, W. Y., Yoon, W. B., 2018, Drying Characteristics of Soybean (Glycine Max) Using Continuous Drying and Intermittent Drying, International Journal of Food Engineering 14(9-10). [CrossRef] [Google Scholar]
- Schoeman L., Du Plessis A., Manley M., 2016, Non-destructive characterisation and quantification of the effect of conventional oven and forced convection continuous tumble (FCCT) roasting on the threedimensional microstructure of whole wheat kernels using X-ray micro-computed tomography (µCT), Journal of Food Engineering 187. [Google Scholar]
- Schoeman, J., 2016, Microwave Processing of Chickpea: Structural and Textural Changes, Journal of Food Engineering 176 17–24. [Google Scholar]
- Wani, I. A., Gani, A., Tariq, A., Sharma, P., Masoodi, F. A., Wani, H. M., 2016, Effect of roasting on physicochemical, functional and antioxidant properties of arrowhead (Sagittariasagittifolia L) flour, Food Chemistry. [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.