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Allaf, T. and Allaf, K. (2014) Instant Controlled Pressure Drop (D.I.C.) in Food Processing from Fundamental to Industrial Applications. Springer Verlag, New York.

has been cited by the following article:

• TITLE: Towards Include Preservation of Vitamins in Fenugreek and Carob Seeds by the Instant Controlled Pressure-Drop Process (DIC Process)

  AUTHORS: Dalel Melki, Lassaad Hedhili, Lamia Hamrouni, Mohamed Negm, Bassem Jamoussi, Karim Allaf

  KEYWORDS: Fenugreek, Carob, Seed, Germination, Preservation, Bioavailability, Vitamin, Instant Controlled Pressure Drop (DIC)

  JOURNAL NAME: Food and Nutrition Sciences, Vol.9 No.3, March 13, 2018

  ABSTRACT: Fenugreek and carob seed were germinated in the dark for 4 days and 15 days respectively. The two species are rich in vitamins A, B1, B3, B8. Germination promotes the increase in their concentrations. To ensure preservation and increased bioavailability of the vitamins, it is necessary to apply a DIC of 30s to 400 kPa making it possible to support the cellular expansion and the decontamination of germinated seeds. Vitamin A content in germinated carob seed increased by 82.54%, which is not the case for fenugreek. A decrease in vitamin A concentration of 4 μg/100 g of dry matter. DIC increase vitamin B1, B3 and B8 in germinated fenugreek seeds. A slight decrease of B vitamins in germinated carob seed after treatment with DIC has been noticed. This loss can be explained by the low bioavailability caused mainly by the botanical structures of the seeds.