Pulses: an overview

Journal of Food Science and Technology

Volumn 54, Issue 4, 2017, Pages 853-857

  Singh, Narpinder ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85012866883     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-017-2537-4     Document Type: Editorial

References (42)

1. Antunes PL, Sgarbieri VC, Garruti RS (1979) Nutrification of dry bean (Phaseolus vulgaris, L.) by methionine infusion. J Food Sci 44:302–1306
2. Bean SR, Lookhart GL (2001) Recent developments in high-performance capillary electrophoresis of cereal proteins. Electrophoresis 22:1503–1509
3. Beebe S, Gonzalez AV, Rengifo J (2000) Research on trace minerals in the common bean. Food Nutr Bull 21:387–391
4. Carbonaro M, Virgili F, Carnovale E (1996) Evidence for protein–tannin interaction in legumes: implications in the antioxidant properties of Faba bean tannins. LWT Food Sci Technol 29:743–750
5. Casey RC, Domoney C, Forster C, Hedley C, Hitchin E, Wang T (1998) The effect of modifying carbohydrate metabolism on seed protein gene expression in peas. J Plant Physiol 152:636–640
6. Chel-Guerrero L, Perez-Flores V, Betancur-Ancona D, Davila-Ortiz G (2002) Functional properties of flours and protein isolates from Phaseolus lunatus and Canavalia ensiformis seeds. J Agric Food Chem 50:584–591
7. Cheryan M, Rackis JJ (1980) Phytic acid interactions in food systems. Crit Rev Food Sci Nutr 13:297–335
8. Chung KT, Wong TY, Wei CI, Huang YW, Lin Y (1998) Tannins and human health: a review. Crit Rev Food Sci Nutr 38(6):421–464
9. Dahl WJ, Foster LM, Tyler RT (2012) Review of the health benefits of peas (Pisum sativum L.). Br J Nutr 108:3–10
10. Ghumman A, Kaur A, Singh N (2016) Functionality and digestibility of albumins and globulins from lentil and horse gram and their effect on starch rheology. Food Hydrocoll 61:843–850
11. Heng L, Vincken JP, van Koningsveld GA, Legger L, Roozen JP, Gruppen H, van Boekel MAJS, Voragen AGJ (2006) Bitterness of saponins and their contents in peas. J Sci Food Agric 86:1225–1231
12. Hincks MJ, Stanley DW (1987) Lignification: evidence for a role in hard-to-cook beans. J Food Biochem 11:41
13. Hosfield GL, Uebersax MA, Occena LG (2000) Technological and genetic improvements in dry bean quality and utilization. In: Proceedings of the Idaho Bean Workshop, University of Idaho, Moscow, 135–152
14. Hufnagel JC, Hofmann T (2008) Quantitative reconstruction of the nonvolatile sensometabolome of a red wine. J Agric Food Chem 56:9190–9199
15. Kinsella JE, Phillips LG (1989) Structure: functional relationship in food proteins, film and foaming behaviour. In: Kinsella JE, Soucie WG (eds) Food proteins. Amer Oil Chem Soc, Urbana
16. Liu K, Bourne MC (1995) Cellular, biological, and physicochemical basis for the hard-to-cook defect in legume seeds. Crit Rev Food Sci Nutr 35(4):263–298
17. Luthria DL, Pastor-Corrales MA (2006) Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties. J Food Compos Anal 19:205–211
18. Machuca J (2000) Characterization of the seed proteins of Velvet Bean (Mucuna pruriens) from Nigeria. Food Chem 68:421–427
19. MacLeod G, Ames J, Betz NL (1988) Soy flavor and its improvement. Crit Rev Food Sci Nutr 27(219):400
20. Marquez UML, Lajolo FM (1981) Composition and digestibility of albumin, globulins, and glutelins from Phaseolus vulgaris. J Agric Food Chem 29:1068–1074
21. Molina MR, Fuente GDL, Bressani R (1976) Interrelationships between storage, soaking time, cooking time, nutritive value and other characteristics of the black bean (Phaseolus vulgaris). J Food Sci 40:587–589
22. Morales-de Leon JC, Vazquez-Mata N, Torres N, Gil-Zenteno L, Bressani R (2007) Preparation and characterization of protein isolate from fresh and hardened beans (Phaseolus vulgaris L.). J Food Sci 72:C96–C102
23. Parmar N, Singh N, Kaur A, Virdi AS, Thakur S (2016) Effect of canning on color, protein and phenolic profile of grains from kidney bean, field pea and chickpea. Food Res Int 89:526–532
24. Parmar N, Singh N, Kaur A, Virdi AS, Shevkani K (2017) Protein and microstructure evaluation of harder-to-cook and easy-to-cook grains from different kidney bean accessions. LWT Food Sci Technol. doi:10.1016/j.lwt.2017.01.027
25. Patterson CA, Curran J, Der T (2017) Effect of processing on antinutrient compounds in pulses. Cereal Chem 94:2–10
26. Prihayati M, Soltanizadeh N, Kadivar M (2011) Chemical and microstructural evaluation of ‘hard-to-cook’ phenomenon in legumes (pinto bean and small‐type lentil). In J Food Science Technol 46:1884–1890
27. Reddy V, Butler LG (1989) Incorporation of 14C from [14C] phenylalanine into condensed tannin of sorghum grain. J Agric Food Chem 37:383–384
28. Reyes-Moreno C, Paredes-Lopez O (1993) Hard-to-cook phenomenon in common beans. A review. Crit Rev Food Sci Nutri 33:227–286
29. Reyes-Moreno C, Okamura-Esparza J, Armienta-Rodelo E, Gomez-Garza RM, Milan-Carrillo J (2000) Hard-to-cook phenomenon in chickpeas (Cicer arietinum L): effect of accelerated storage on quality. Plant Food Hum Nutri 55:229–241
30. Roland WSU, Pouvreau L, Curran J, ven de Velde F, de Kok PMT. (2017) Flavor aspects of pulse ingredients. Cereal Chem 94:58–65
31. Ruiz-Ruiz JC, Davila-Ortiz G, Chel-Guerrero LA, Betancur-Ancona DA (2012) Wet fractionation of hard-to-cook bean (Phaseolus vulgaris L.) seeds and characterization of protein, starch and fibre fractions. Food Bioprocess Technol 5:1531–1540
32. Sefa-Dedeh S, Stanley DW (1979) The relationship of microstructure of cowpeas to water absorption and dehulling properties. Cereal Chem 56:379–386
33. Singh N (2010) Physico-chemical and functional properties of pulse starch. In: Tiwari B, Gowen A, McKenna B (eds) Pulse foods: quality, technology, and nutraceutical application. Elsevier, Amsterdam
34. Singh N, Nakaura Y, Inouchi N, Nishinari K (2008) Structure and viscoelastic properties of starches separated from different legumes. Starch/Starke 60:349–357
35. Singh B, Singh JP, Shevkani K, Singh N, Kaur A (2017) Bioactive constituents in pulses and their health benefits. J Food Sci Technol. doi:10.1007/s13197-016-2391-9
36. Tiwari BK, Singh N (2012) Pulse chemistry and technology. Royal Society of Chemistry, Cambridge
37. Tuan Y, Phillips RD (1991) Effect of the hard-to-cook defect and processing on protein and starch digestibility of cowpeas. Cereal Chem 68:413–418
38. Utsumi S (1992) Plant food protein engineering. Adv Food Nutri Res 36:189–208
39. Vazquez G, Fontenla E, Santos J, Freire MS, Gonzalez-Alvarez J, Antorrena G (2008) Antioxidant activity and phenolic content of chestnut (Castanea sativa) shell and eucalyptus (Eucalyptus globulus) bark extracts. Ind Crops Prod 28:279–285
40. Warsame AO, Kimani PM (2014) Canning quality of new drought-tolerant dry bean (Phaseolus vulgaris L) lines. Am J Food Tech 9(6):311–317
41. Wassimi NN, Hosfield GL, Uebersax MA (1990) Inheritance of physico-chemical seed characters related to culinary quality in dry bean. J Am Soc Hortic Sci 115:492–499
42. Xu B, Chang SKC (2008) Effect of soaking, boiling, and steaming on total phenolic content and antioxidant activities of cool season food legumes. Food Chem 110:1–13