Improving quality of an innovative pea puree by high hydrostatic pressure-Reference-Cited by-同舟云学术

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Improving quality of an innovative pea puree by high hydrostatic pressure

Published:2017-07-24 Issue:13 Volume:97 Page:4362-4369
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Klug Tâmmila Venzke¹,Martínez-Sánchez Ascensión¹²,Gómez Perla A²,Collado Elena²,Aguayo Encarna¹²,Artés Francisco¹²,Artés-Hernández Francisco¹²

Affiliation:

1. Department of Food Engineering; Universidad Politécnica de Cartagena; Cartagena (Murcia) Spain

2. Institute of Plant Biotechnology (IBV); Universidad Politécnica de Cartagena; Cartagena (Murcia) Spain

Funder

Seventh Research Framework Programme of the European Union

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Ministerio de Economía y Competitividad

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference39 articles.

1. Pulse consumption, satiety, and weight management;McCrory;Adv Nutr Res Int Rev J,2010

2. Legume seeds and colorectal cancer revisited: protease inhibitors reduce MMP-9 activity and colon cancer cell migration;Lima;Food Chem,2016

3. Cytotoxic and apoptotic effects of sprouted and non-sprouted lentil, green and yellow split-peas;Busambwa;Int J Cancer Res,2016

4. Effect of the combinations between pea proteins and soluble fibres on cholesterolaemia and cholesterol metabolism in rats;Parolini;Br J Nutr,2013

5. Review of the health benefits of peas (Pisum sativum L.);Dahl;Br J Nutr,2012

Cited by 15 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. Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée;Molecules;2024-04-20

2. Effect of Ultrasound and High Hydrostatic Pressure Processing on Quality and Bioactive Compounds during the Shelf Life of a Broccoli and Carrot By-Products Beverage;Foods;2023-10-17

3. Effect of high hydrostatic pressure treatment on the inactivation and sublethal injury of foodborne pathogens and quality of apple puree at different pH;Food Microbiology;2023-09

4. Effect of High Hydrostatic Pressure and Thermal Processing on the Shelf Life and Quality Attributes of Apple-Kiwi-Carrot Puree Blend;Journal of Food Quality;2023-06-17

5. Impacts of Thermal Processing, High Pressure, and CO2-Assisted High Pressure on Quality Characteristics and Shelf Life of Durian Fruit Puree;Foods;2022-09-05

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