Recent Trends in the Utilization of Pulse Protein in Food and Industrial Applications-Reference-Cited by-同舟云学术

Recent Trends in the Utilization of Pulse Protein in Food and Industrial Applications

Published:2022-04-07 Issue:5 Volume:2 Page:722-737
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Nadeeshani Harshani¹^ORCID,Senevirathne Nethmini²,Somaratne Geeshani³,Bandara Nandika⁴⁵^ORCID

Affiliation:

1. Division of Nutritional Biochemistry, National Institute of Fundamental Studies, 20000 Kandy, Sri Lanka

2. Department of Agricultural Technology, Faculty of Technology, University of Colombo, 00700 Colombo, Sri Lanka

3. Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, 20400 Peradeniya, Sri Lanka

4. Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada

5. Richardson Centre for Food Technology and Research (RCFTR), University of Manitoba, 196 Innovation Drive, Winnipeg, Manitoba R3T 2N2, Canada

Funder

Canada Research Chairs

Natural Sciences and Engineering Research Council of Canada

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00448

Reference170 articles.

1. Pulses: an overview

2. Indian pulses: A review on nutritional, functional and biochemical properties with future perspectives

3. Antioxidant Phytochemicals in Pulses and their Relation to Human Health: A Review

4. Pulse Cultivation- A Venture for Food, Nutrition and Livelihood

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