Nutritional and Nutraceutical Properties of Selected Pulses to Promote Gluten-Free Food Products-Reference-Cited by-同舟云学术

Nutritional and Nutraceutical Properties of Selected Pulses to Promote Gluten-Free Food Products

Published:2023-06 Issue:2 Volume:78 Page:253-260
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Palomares-Navarro M. Jaqueline^ORCID,Sánchez-Quezada Vanessa^ORCID,Palomares-Navarro Julián J.^ORCID,Ayala-Zavala J. Fernando^ORCID,Loarca-Piña Guadalupe^ORCID

Funder

Consejo Nacional de Ciencia y Tecnología

Universidad Autónoma de Querétaro

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11130-023-01060-y.pdf

Reference70 articles.

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2. Derbyshire E, Delange J (2021) The nutritional value of whole pulses and pulse fractions.In Pulse Foods 2nd edn. pp 9–29. Academic Press. https://doi.org/10.1016/B978-0-12-818184-3.00002-7

3. Khairuddin MAN, Lasekan O (2021) Gluten-free cereal products and beverages: a review of their health benefits in the last five years. Foods 10(11):2523. https://doi.org/10.3390/foods10112523

4. Singh M, Manickavasagan A, Shobana S, Mohan V (2020) Glycemic index of pulses and pulse-based products: a review. Crit Rev Food Sci Nutr, 61.9 (2021): 1567–1588. https://doi.org/10.1080/10408398.2020.1762162

5. Silva de Lima SL, Cotin Gomes MJ, Pereira da Silva B, Galindo Alves NE, Lopes Toledo RC, Vieria Theodoro JM (2019) Whole flour and protein hydrolysate from common beans reduce the inflammation in BALB/c mice fed with high fat high cholesterol diet. Food Res Int 122:330–339. https://doi.org/10.1016/j.foodres.2019.04.013

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