Keyphrases
Food Industry
100%
Frost
100%
Lentil
100%
Extrusion
100%
Compositional Changes
100%
Lens Culinaris
100%
Phenolic Acids
62%
Flour
50%
Carbohydrates
37%
Food Production
37%
Novel Food
37%
Total Protein
25%
Extrusion Process
25%
Procyanidins
25%
Protein Extraction
25%
Food Waste
25%
Maltose
25%
Kaempferol Glycosides
25%
Raffinose Family Oligosaccharides
25%
Australia
12%
High Concentration
12%
Phenolic Compounds
12%
Climate Change
12%
No Significant Difference
12%
Glucose Concentration
12%
Growers
12%
Food Security
12%
United States
12%
Healthy Food
12%
Wheat
12%
Western Countries
12%
Middle East
12%
Soluble Carbohydrates
12%
Canada
12%
Weather Conditions
12%
Total Carbohydrates
12%
Extrudates
12%
Fructose
12%
Protein Source
12%
Fermentable Sugars
12%
Anti-nutritional Factors
12%
Quality Traits
12%
Low-cost Substrates
12%
Protein Percentage
12%
Nutritional Composition
12%
Radiant
12%
High Probability
12%
Wheat Flour
12%
Kaempferol
12%
Total Protein Content
12%
Security Needs
12%
Visual Appearance
12%
Lentil Flour
12%
Health Consciousness
12%
Composite Flour
12%
Carbohydrate Profile
12%
Lentil Seeds
12%
Extrusion Technology
12%
Downgraded Product
12%
High Pressure High Temperature
12%
Damage Probability
12%
Global Food Production
12%
Food Alternatives
12%
Food Science
Food Industry
100%
Lentil
100%
Phenolic Acids
45%
Cereal
36%
Novel Food
27%
Food Waste
18%
Procyanidin
18%
Phenolic Compound
9%
Wheat Flour
9%
Fructose
9%
Food Security
9%
Sucrose
9%
Extrudate
9%
Lentil Flour
9%
Composite Flour
9%