Pulses A novel protein source

Agro Food Industry Hi-Tech

Volumn 22, Issue 1, 2011, Pages 24-26

  Boye, Joyce I ^a   Maltais, Anne ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Biological activity; Food ingredients; Functional foods; Leguminous seeds; Proteins; Pulses

Indexed keywords

CICER ARIETINUM; LENS CULINARIS; PISUM SATIVUM;

EID: 79957614701     PISSN: 17226996     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (24)

1. How to feed the World in 2050?: Food and Agriculture Organization of the United Nations (2009).
2. S.K. Sathe, S.S. Deshpande et al., CRC Crif Rev Food Sci Nutr., 20, pp. 1-46 (1984).
3. B.G. Swanson, J Am Oil Chem Soc, 67, pp. 276-280 (1990).
4. J.I. Boye, F. Zare et al. Food Res Int., 43, pp. 414-431 (2010).
5. A. Philanto, H. Korhonen, Adv Food Nutr Res., 47, pp. 175-276 (2003).
6. D. Grassi, G. Desideri et al., AgroFood industry hi-tech, 19, pp.22-26 (2008).
7. J.I. Boye, S. Aksay et al. Food Res Int., 43, pp. 537-546 (2010).
8. E.M. Abdel-Aal, M.M. Youssef et al., Alexandria J Agrie Res., 32, pp. 179-189 (1987).
9. M. Serdaroglu, G. Yildiz-Turp et al., Meat Sci., 70, pp. 99-105 (2005).
10. V.K. Modi, N.S. Mahendrakar et al., Meaf Sci., 66, pp. 143-149 (2003).
11. R. Cai, B. Klamczynska et al., J Agrie Food Chem., 49, pp. 3068-3073 (2001).
12. A. Gebre-Egziabher, A.K. Sumner, J Food Sci., 48, pp. 375-377 (1983).
13. M. Gómez, B. Oliete et al., LWY - Food Sci., 41, pp. 1701-1709 (2008).
14. R. Alonso, A Aguirre et al., Food Chem., 68, pp. 159-165 (2000).
15. B.L. D'Appolonla, Cereal Chem. 55, pp. 898-907 (1978).
16. D. Sabanis, E. Makri et al., J Sci Food Agric., 86, pp. 1938-1944 (2006).
17. J.I. Boye, S. Roufik et al., LWTFood Sci Technol., 43, pp. 987-991 (2010).
18. H. Meisel, D.J. Walsh et al., Nutraceutical proteins and peptides in health and disease, pp. 269-315 (2006).
19. F. Roy. J.I. Boye et al., Food Res Int., 43, pp. 432-442 (2010).
20. C.E. Rycroft, M.R. Jones et al., J Applied Microbiol., 91, pp.878-887 (2001).
21. F. Guillon, M.M.J. Champ, British J Nutr., 88, pp. S293-S308 (2002).
22. J.K. Pittaway, K.D.K. Ahuja et al., J Am Coli Nutr., 26, pp. 334-340 (2007).
23. R.N. Tharanathan, S. Mahadevamma, Trends Food Sci Technol., 14, pp. 507-518 (2003).
24. P. Leterme, L. Carmenza Muñoz, British J Nutr., 88, S251-S255 (2002).