Composition, digestibility, and functional properties of yellow pea as affected by processing-Reference-Cited by-同舟云学术

Composition, digestibility, and functional properties of yellow pea as affected by processing

Published:2017-06-30 Issue:1 Volume:42 Page:e13375
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Ribéreau Sabine¹,Aryee Alberta N. A.¹²^ORCID,Tanvier Siriane¹³,Han Jay⁴,Boye Joyce I.⁵

Affiliation:

1. Food Research and Development Centre; 3600 Casavant Blvd. W. St. Hyacinthe, Québec J2S 8E3, Canada

2. Verschuren Centre for Sustainability in Energy and the Environment; Cape Breton University; 1250 Grand Lake Rd. Sydney Nova Scotia B1P 6L2, Canada

3. Département Génie Biologique, Spécialisation dans les industries alimentaires et biologiques; Institut Universitaire de Technologie Créteil-Vitry; Créteil Cedex 94010, France

4. Alberta Agriculture and Rural Development; Food Processing Development Centre; 6309 - 45 Street Leduc AB T9E 7C5, Canada

5. Summerland Research and Development Centre; 4200 Highway 97 South, PO Box 5000, Summerland, British Columbia V0H 1Z0

Funder

Alberta Innovates and Agriculture and Agri-Food Canada

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13375/fullpdf

Reference44 articles.

1. Functional properties of glycated soy 11S glycinin;Achouri;Journal of Food Science,2005

2. Structural and functional characterization of yellow field pea seed (Pisum sativum L.) protein-derived antihypertensive peptides;Aluko;Food Research International,2015

3. American Association of Cereal Chemistry Methods (AACC) Approved methods of the AACC 8th ed

4. Anderson , R. L. 1986 Trypsin inhibitors of raw and heat-treated soybean meals

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties;European Food Research and Technology;2024-04-11

2. Food Additives Manufacturing Processing for Elderly: Advancements, Issues, Prospective Solutions, and Future Direction;Food and Bioprocess Technology;2024-02-16

3. Generating Multi-Functional Pulse Ingredients for Processed Meat Products—Scientific Evaluation of Infrared-Treated Lentils;Foods;2023-04-20

4. Effect of infrared heating on the functional properties of yellow pea and green lentil flours;Cereal Chemistry;2023-04-04

5. Native and processed legume seed microstructure and its influence on starch digestion and glycaemic features: A review;Trends in Food Science & Technology;2023-03