A review on nutritional composition, health benefits and potential applications of by-products from pea processing
Author:
Funder
University Grants Commission
Publisher
Springer Science and Business Media LLC
Subject
Renewable Energy, Sustainability and the Environment
Link
https://link.springer.com/content/pdf/10.1007/s13399-022-03324-0.pdf
Reference86 articles.
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2. FAOSTAT. https://www.fao.org/faostat/en/#data/QCL/visualize. In: 2020. https://www.fao.org/faostat/en/#data/QCL/visualize. Accessed 13 Jan 2022
3. Zilani MNH, Sultana T, Asabur Rahman SM et al (2017) Chemical composition and pharmacological activities of Pisum sativum. BMC Complement Altern Med 17:1–9. https://doi.org/10.1186/s12906-017-1699-y
4. Bogdanov IV, Shenkarev ZO, Finkina EI et al (2016) A novel lipid transfer protein from the pea Pisum sativum: isolation, recombinant expression, solution structure, antifungal activity, lipid binding, and allergenic roperties. BMC Plant Biol 16:1–17. https://doi.org/10.1186/s12870-016-0792-6
5. Villalobos Solis MI, Patel A, Orsat V et al (2013) Fatty acid profiling of the seed oils of some varieties of field peas (Pisum sativum) by RP-LC/ESI-MS/MS: towards the development of an oilseed pea. Food Chem 139:986–993. https://doi.org/10.1016/j.foodchem.2012.12.052
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