{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,6]],"date-time":"2026-05-06T21:06:13Z","timestamp":1778101573094,"version":"3.51.4"},"reference-count":59,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2024,8,29]],"date-time":"2024-08-29T00:00:00Z","timestamp":1724889600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Red CYTED IBERO-CIRCULAR","award":["323RT0142"],"award-info":[{"award-number":["323RT0142"]}]},{"name":"Red CYTED IBERO-CIRCULAR","award":["777657"],"award-info":[{"award-number":["777657"]}]},{"name":"Red CYTED IBERO-CIRCULAR","award":["UIDB\/00674\/2020"],"award-info":[{"award-number":["UIDB\/00674\/2020"]}]},{"name":"Red CYTED IBERO-CIRCULAR","award":["UIDP\/00674\/2020"],"award-info":[{"award-number":["UIDP\/00674\/2020"]}]},{"name":"Red CYTED IBERO-CIRCULAR","award":["UI\/BD\/152066\/2021"],"award-info":[{"award-number":["UI\/BD\/152066\/2021"]}]},{"name":"European Union\u2019s Horizon 2020 research and innovation program","award":["323RT0142"],"award-info":[{"award-number":["323RT0142"]}]},{"name":"European Union\u2019s Horizon 2020 research and innovation program","award":["777657"],"award-info":[{"award-number":["777657"]}]},{"name":"European Union\u2019s Horizon 2020 research and innovation program","award":["UIDB\/00674\/2020"],"award-info":[{"award-number":["UIDB\/00674\/2020"]}]},{"name":"European Union\u2019s Horizon 2020 research and innovation program","award":["UIDP\/00674\/2020"],"award-info":[{"award-number":["UIDP\/00674\/2020"]}]},{"name":"European Union\u2019s Horizon 2020 research and innovation program","award":["UI\/BD\/152066\/2021"],"award-info":[{"award-number":["UI\/BD\/152066\/2021"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["323RT0142"],"award-info":[{"award-number":["323RT0142"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["777657"],"award-info":[{"award-number":["777657"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["UIDB\/00674\/2020"],"award-info":[{"award-number":["UIDB\/00674\/2020"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["UIDP\/00674\/2020"],"award-info":[{"award-number":["UIDP\/00674\/2020"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["UI\/BD\/152066\/2021"],"award-info":[{"award-number":["UI\/BD\/152066\/2021"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Legume flours are an increasingly popular food ingredient. Thermal treatments applied prior to milling legumes and granulometry can modify flour properties, altering sensory, digestibility and functional attributes. Raw and treated (soaked and cooked) lentil flours of different granulometry were produced. The applied treatment resulted in an increase in fiber content (25.4 vs. 27.6% for raw and treated lentil flour, respectively) and water absorption capacity. It also led to a decrease in ash content (3.3 vs. 1.8% for raw and treated, respectively) and a darker flour. Treated lentil flour was mainly composed of fractions of high granulometry, which could be beneficial for products where a lower glycemic index is sought, as they demonstrated higher fiber and lower carbohydrate content than the finer fractions. Treated flour may be used as an ingredient in the development of raw products, including beverages and desserts, due to its reduced anti-nutritional compounds\u2019 content and enhanced organoleptic aspects. The obtained results allow an in-depth characterization of raw and treated lentils flour with different particle sizes to consider a formal and complete standardization of these flours and for understanding their utility and specific food applications.<\/jats:p>","DOI":"10.3390\/foods13172744","type":"journal-article","created":{"date-parts":[[2024,8,29]],"date-time":"2024-08-29T11:09:53Z","timestamp":1724929793000},"page":"2744","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Influence of Thermal Treatment and Granulometry on Physicochemical, Techno-Functional and Nutritional Properties of Lentil Flours"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8819-0133","authenticated-orcid":false,"given":"Angela Daniela","family":"Carboni","sequence":"first","affiliation":[{"name":"CIDCA\u2014Centro de Investigaci\u00f3n y Desarrollo en Criotecnolog\u00eda de Alimentos, Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP\u2013CONICET), Calle 47 y 116, La Plata 1900, Argentina"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1869-6208","authenticated-orcid":false,"given":"Gon\u00e7alo Nuno","family":"Martins","sequence":"additional","affiliation":[{"name":"CQM\u2014Centro de Qu\u00edmica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8303-4286","authenticated-orcid":false,"given":"Paula Cristina","family":"Castilho","sequence":"additional","affiliation":[{"name":"CQM\u2014Centro de Qu\u00edmica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4858-7122","authenticated-orcid":false,"given":"Mar\u00eda Cecilia","family":"Puppo","sequence":"additional","affiliation":[{"name":"CIDCA\u2014Centro de Investigaci\u00f3n y Desarrollo en Criotecnolog\u00eda de Alimentos, Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP\u2013CONICET), Calle 47 y 116, La Plata 1900, Argentina"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2564-3160","authenticated-orcid":false,"given":"Cristina","family":"Ferrero","sequence":"additional","affiliation":[{"name":"CIDCA\u2014Centro de Investigaci\u00f3n y Desarrollo en Criotecnolog\u00eda de Alimentos, Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP\u2013CONICET), Calle 47 y 116, La Plata 1900, Argentina"}]}],"member":"1968","published-online":{"date-parts":[[2024,8,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"4840","DOI":"10.1111\/ijfs.15719","article-title":"Effects of adding chickpea and chestnut flours to layer cakes","volume":"57","author":"Gallego","year":"2022","journal-title":"Int. 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