<i>In vitro</i> digestion and fermentation characteristics of eight kinds of pulses and suggestions for different populations-Reference-Cited by-同舟云学术

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In vitro digestion and fermentation characteristics of eight kinds of pulses and suggestions for different populations

Published:2024 Issue:14 Volume:15 Page:7314-7332
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Ji Haihua¹,Zhong Yadong¹,Zhang Ziyi¹,Chen Yu¹,Zhang Yanli¹,Bian Shuigen¹,Yin Junyi¹,Hu Jielun¹,Nie Shaoping¹^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China

Abstract

The study provides insight into the nutrition, digestibility and fermentation of pulses, allowing for personalised dietary advice based on factor analysis.

Funder

National Basic Research Program of China

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D4FO00551A

Reference71 articles.

1. Prospects of future pulse milk variants from other healthier pulses - As an alternative to soy milk

2. Food legume production in China

3. FAO, Food and Agriculture Organization Corporate Statistical Database. FAOSTAT statistical database, 2019. https://www.fao.org/faostat/zh/#data/QC

4. Effect of processing, storage, and modification on in vitro starch digestion characteristics of food legumes: A review

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