Art

J-GLOBAL ID：202002243963816843   Reference number：20A0782402

Influence of sprouting on phenolic composition and starch characteristics of lentil and horse gram

レンズマメとウマのグラムのフェノール組成と澱粉特性に及ぼす発芽の影響【JST・京大機械翻訳】

Author (3)： Ghumman Atinder (Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, Punjab, India) ,  Singh Narpinder (Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, Punjab, India) ,  Kaur Amritpal (Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, Punjab, India)
Material： International Journal of Food Science and Technology  (International Journal of Food Science + Technology)
Volume： 55  Issue： 4  Page： 1744-1753  Publication year： 2020 
JST Material Number： B0863A  ISSN： 0950-5423  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： Effect of sprouting on the con...

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Thesaurus term： *Lens culinaris ,  FTIR spectroscopy ,  crystal structure ,  *germination ,  dynamic modulus of elasticity ,  transition temperature ,  phenolic compound ,  pulse ,  rheology ,  high performance liquid chromatography ,  crystallinity ,  gel ,  *starch ,  aromatic carboxylic acid ,  polyphenol ,  hydroxy acid

Author keywords (5)： FTIR ,  germination ,  HPLC ,  pulses ,  rheology

JST classification (2)： Starch  (FJ05030W) ,  Vegetables and processed vegetable products  (FJ11020O)

Substance index (2)： Gallic Acid ,  Phenol

Terms in the title (7)： レンズマメ ,  ウマ ,  グラム ,  フェノール ,  組成 ,  澱粉 ,  発芽