메뉴 건너뛰기




Volumn , Issue , 2017, Pages 185-196

Lentil: Revival of Poor Man's Meat

Author keywords

Concentrate; Functionality; Hydrolysate; Isolate; Lens culinaris; Lentil; Plant protein; Processing; Pulse; Sustainable

Indexed keywords


EID: 85021897459     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-802778-3.00011-1     Document Type: Chapter
Times cited : (28)

References (68)
  • 2
    • 84983062489 scopus 로고    scopus 로고
    • Lentil (Lens culinaris Medikus) current status and future prospect of production in Ethiopia
    • Abraham R. Lentil (Lens culinaris Medikus) current status and future prospect of production in Ethiopia. Advances in Plants Agricultural Research 2015, 2(2):00040. doi:10.15406/apar.2015.02.00040.
    • (2015) Advances in Plants Agricultural Research , vol.2 , Issue.2 , pp. 00040
    • Abraham, R.1
  • 5
    • 26844480324 scopus 로고    scopus 로고
    • Preparation and characterization of proteinous film from lentil (Lens culinaris). Edible film from lentil (Lens culinaris)
    • Bamdad F., Goli A.H., Kadivar M. Preparation and characterization of proteinous film from lentil (Lens culinaris). Edible film from lentil (Lens culinaris). Food Research International 2006, 39:106-111.
    • (2006) Food Research International , vol.39 , pp. 106-111
    • Bamdad, F.1    Goli, A.H.2    Kadivar, M.3
  • 6
    • 78651424400 scopus 로고    scopus 로고
    • In vitro binding of bile salts by lentil flours, lentil protein concentrates and lentil protein hydrolysates
    • Barbana C., Boucher A.C., Boye J.I. In vitro binding of bile salts by lentil flours, lentil protein concentrates and lentil protein hydrolysates. Food Research International 2011, 44(1):174-180.
    • (2011) Food Research International , vol.44 , Issue.1 , pp. 174-180
    • Barbana, C.1    Boucher, A.C.2    Boye, J.I.3
  • 7
    • 79951513633 scopus 로고    scopus 로고
    • Angiotensin I-converting enzyme inhibitory properties of lentil protein hydrolysates: Determination of the kinetics of inhibition
    • Barbana C., Boye J.I. Angiotensin I-converting enzyme inhibitory properties of lentil protein hydrolysates: Determination of the kinetics of inhibition. Food Chemistry 2011, 127(1):94-101.
    • (2011) Food Chemistry , vol.127 , Issue.1 , pp. 94-101
    • Barbana, C.1    Boye, J.I.2
  • 8
    • 20144386252 scopus 로고    scopus 로고
    • Molecular modelling of the major peanut allergen Ara h 1 and other homotrimeric allergens of the cupin superfamily: A structural basis for their IgE-binding cross-reactivity
    • Barre A., Borges J.P., Rougé P. Molecular modelling of the major peanut allergen Ara h 1 and other homotrimeric allergens of the cupin superfamily: A structural basis for their IgE-binding cross-reactivity. Biochimie 2005, 87(6):499-506.
    • (2005) Biochimie , vol.87 , Issue.6 , pp. 499-506
    • Barre, A.1    Borges, J.P.2    Rougé, P.3
  • 10
    • 75149150222 scopus 로고    scopus 로고
    • Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques
    • Boye J.I., Aksay S., Roufik S., Ribéreau S., Mondor M., Farnworth E., Rajamohamed S.H. Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Research International 2010, 43:537-546.
    • (2010) Food Research International , vol.43 , pp. 537-546
    • Boye, J.I.1    Aksay, S.2    Roufik, S.3    Ribéreau, S.4    Mondor, M.5    Farnworth, E.6    Rajamohamed, S.H.7
  • 11
    • 77949570070 scopus 로고    scopus 로고
    • Angiotensin I-converting enzyme inhibitory properties and SDS-PAGE of red lentil protein hydrolysates
    • Boye J.I., Roufik S., Pesta N., Barbana C. Angiotensin I-converting enzyme inhibitory properties and SDS-PAGE of red lentil protein hydrolysates. LWT - Food Science and Technology 2010, 43(6):987-991.
    • (2010) LWT - Food Science and Technology , vol.43 , Issue.6 , pp. 987-991
    • Boye, J.I.1    Roufik, S.2    Pesta, N.3    Barbana, C.4
  • 12
    • 33845368427 scopus 로고
    • The composition and nutritional value of legumes in relationship to crop improvement by breeding
    • Cambridge University Press.
    • Bulter, D. (1982). The composition and nutritional value of legumes in relationship to crop improvement by breeding. In: Proceedings of nutrition society (vol. 41, pp. 1-6). Cambridge University Press.
    • (1982) Proceedings of nutrition society , vol.41 , pp. 1-6
    • Bulter, D.1
  • 13
    • 0026308935 scopus 로고
    • Compared metabolic and digestive utilization of faba bean, lentil, and chickpea
    • Combe E., Achi T., Pion R. Compared metabolic and digestive utilization of faba bean, lentil, and chickpea. Reproduction Nutrition Development 1991, 31:631-646.
    • (1991) Reproduction Nutrition Development , vol.31 , pp. 631-646
    • Combe, E.1    Achi, T.2    Pion, R.3
  • 16
    • 84986520751 scopus 로고
    • Antinutritive factors in eleven legumes and their air-classified protein and starch fractions
    • Elkowicz K., Sosulski F.W. Antinutritive factors in eleven legumes and their air-classified protein and starch fractions. Journal of Food Science 1982, 47:1301-1304.
    • (1982) Journal of Food Science , vol.47 , pp. 1301-1304
    • Elkowicz, K.1    Sosulski, F.W.2
  • 17
    • 85080734562 scopus 로고    scopus 로고
    • Agricultural data on primary crops
    • Accessed 13.10.15.
    • FAOSTAT (2013). Agricultural data on primary crops. Accessed 13.10.15. http://faostat3.fao.org.
    • (2013)
  • 18
    • 84900322939 scopus 로고    scopus 로고
    • Savinase the most suitable enzyme for releasing peptides from lentil (Lens culinaris var. Castellana) protein concentrates with multifunctional properties
    • Garcia-Mora P., Peñas E., Frias J., Martinez-Villaluenga C. Savinase the most suitable enzyme for releasing peptides from lentil (Lens culinaris var. Castellana) protein concentrates with multifunctional properties. Journal of Agricultural and Food Chemistry 2014, 4166-4174.
    • (2014) Journal of Agricultural and Food Chemistry , pp. 4166-4174
    • Garcia-Mora, P.1    Peñas, E.2    Frias, J.3    Martinez-Villaluenga, C.4
  • 19
    • 69249211569 scopus 로고
    • Characterization of seed storage proteins of Lentil (Lens culinaris M.)
    • Gupta R., Dhillon S. Characterization of seed storage proteins of Lentil (Lens culinaris M.). Annals of Biology 1993, 9:71-78.
    • (1993) Annals of Biology , vol.9 , pp. 71-78
    • Gupta, R.1    Dhillon, S.2
  • 20
    • 35349029007 scopus 로고    scopus 로고
    • Protein digestibility of selected legumes treated with ultrasound and high hydrostatic pressure during soaking
    • Han I.H., Swanson B.G., Baik B.K. Protein digestibility of selected legumes treated with ultrasound and high hydrostatic pressure during soaking. Cereal Chemistry 2007, 84(5):518-521.
    • (2007) Cereal Chemistry , vol.84 , Issue.5 , pp. 518-521
    • Han, I.H.1    Swanson, B.G.2    Baik, B.K.3
  • 21
    • 84994714333 scopus 로고    scopus 로고
    • Effect of processing methods on nutritional composition and antinutritional factors in lentil (Lens culinaris)
    • Hefnawy T.H. Effect of processing methods on nutritional composition and antinutritional factors in lentil (Lens culinaris). Annals of Agricultural Sciences 2011, 56(2):57-61.
    • (2011) Annals of Agricultural Sciences , vol.56 , Issue.2 , pp. 57-61
    • Hefnawy, T.H.1
  • 22
    • 0032422279 scopus 로고    scopus 로고
    • Impact of microwave heating on hemagglutinins, trypsin inhibitors and protein quality of selected legume seeds
    • Hernandez-Infante M., Sousa V., Montalvo H., Tena E. Impact of microwave heating on hemagglutinins, trypsin inhibitors and protein quality of selected legume seeds. Plant Foods for Human Nutrition 1998, 52:199-208.
    • (1998) Plant Foods for Human Nutrition , vol.52 , pp. 199-208
    • Hernandez-Infante, M.1    Sousa, V.2    Montalvo, H.3    Tena, E.4
  • 23
    • 77954352745 scopus 로고    scopus 로고
    • In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.)
    • Hernandez-Salazar M., Osorio-Diaz P., Loarca-Pina G., Reynoso-Camacho R., Tovar J., Bello-Perez L.A. In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.). Journal of the Science of Food and Agriculture 2010, 90(9):1417-1422.
    • (2010) Journal of the Science of Food and Agriculture , vol.90 , Issue.9 , pp. 1417-1422
    • Hernandez-Salazar, M.1    Osorio-Diaz, P.2    Loarca-Pina, G.3    Reynoso-Camacho, R.4    Tovar, J.5    Bello-Perez, L.A.6
  • 25
    • 0043286293 scopus 로고    scopus 로고
    • Plant-based foods and prevention of cardiovascular disease: An overview
    • Hu F.B. Plant-based foods and prevention of cardiovascular disease: An overview. American Journal of Clinical Nutrition 2003, 78:544-551.
    • (2003) American Journal of Clinical Nutrition , vol.78 , pp. 544-551
    • Hu, F.B.1
  • 28
    • 84255186340 scopus 로고    scopus 로고
    • Lentil and chickpea protein stabilized emulsions: Optimization of emulsion formulation
    • Karaca A.C., Nickerson M.T., Low N.H. Lentil and chickpea protein stabilized emulsions: Optimization of emulsion formulation. Journal of Agricultural and Food Chemistry 2011, 59(24):13203-13211.
    • (2011) Journal of Agricultural and Food Chemistry , vol.59 , Issue.24 , pp. 13203-13211
    • Karaca, A.C.1    Nickerson, M.T.2    Low, N.H.3
  • 29
    • 84875945951 scopus 로고    scopus 로고
    • Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: Physicochemical properties and oxidative protection of encapsulated flaxseed oil
    • Karaca A.C., Nickerson M.T., Low N.H. Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: Physicochemical properties and oxidative protection of encapsulated flaxseed oil. Food Chemistry 2013, 139:448-457.
    • (2013) Food Chemistry , vol.139 , pp. 448-457
    • Karaca, A.C.1    Nickerson, M.T.2    Low, N.H.3
  • 32
    • 78651413665 scopus 로고    scopus 로고
    • Influence of blanching and grinding process with hot water on beany and non-beany flavor in soymilk
    • Lv Y.C., Song H.L., Li X., Wu L., Guo S.T. Influence of blanching and grinding process with hot water on beany and non-beany flavor in soymilk. Journal of Food Science 2011, 76(1):S20-S25.
    • (2011) Journal of Food Science , vol.76 , Issue.1 , pp. S20-S25
    • Lv, Y.C.1    Song, H.L.2    Li, X.3    Wu, L.4    Guo, S.T.5
  • 33
    • 84955730670 scopus 로고    scopus 로고
    • Techno-functional characterization of salad dressing emulsions supplemented with pea, lentil and chickpea flours
    • Ma Z., Boye J.I., Swallow K., Malcolmson L., Simpson B.K. Techno-functional characterization of salad dressing emulsions supplemented with pea, lentil and chickpea flours. Journal of the Science of Food and Agriculture 2015, 96(3):837-847. doi:10.1002/jsfa.7156.
    • (2015) Journal of the Science of Food and Agriculture , vol.96 , Issue.3 , pp. 837-847
    • Ma, Z.1    Boye, J.I.2    Swallow, K.3    Malcolmson, L.4    Simpson, B.K.5
  • 35
    • 0029023810 scopus 로고
    • Cell walls limit in vitro protein digestibility in processed legume seeds
    • Melito C., Tovar J. Cell walls limit in vitro protein digestibility in processed legume seeds. Food Chemistry 1995, 53:305-307.
    • (1995) Food Chemistry , vol.53 , pp. 305-307
    • Melito, C.1    Tovar, J.2
  • 36
    • 0038304756 scopus 로고    scopus 로고
    • In vitro protein digestibility of lathyrus pea (Lathyrus sativus), lentil (Lens culinaris) and chickpea (Cicer arietinum)
    • Monsoor M.A., Yusuf H.K.M. In vitro protein digestibility of lathyrus pea (Lathyrus sativus), lentil (Lens culinaris) and chickpea (Cicer arietinum). International Journal of Food Science and Technology 2002, 37:97-99.
    • (2002) International Journal of Food Science and Technology , vol.37 , pp. 97-99
    • Monsoor, M.A.1    Yusuf, H.K.M.2
  • 38
    • 0035662576 scopus 로고    scopus 로고
    • Nutritional assessment of protein from beans (Phaseolus vulgaris L.) processed at different pH values, in growing rats
    • Nestares T., Barrionuevo M., Urbano G., López-Frías M. Nutritional assessment of protein from beans (Phaseolus vulgaris L.) processed at different pH values, in growing rats. Journal of the Science of Food and Agriculture 2001, 81:1522-1529.
    • (2001) Journal of the Science of Food and Agriculture , vol.81 , pp. 1522-1529
    • Nestares, T.1    Barrionuevo, M.2    Urbano, G.3    López-Frías, M.4
  • 39
    • 4243357029 scopus 로고
    • Alternative Field Crops Manual
    • University of Wisconsin-Extension, University of Minnesota Center for Alternative Plant and Animal Products and the University of Minnesota.
    • Oplinger, E. S., Hardman, L. L., Kaminski, A. R., Kelling, K. A., Doll, J. D. (1990). Alternative Field Crops Manual. University of Wisconsin-Extension, University of Minnesota Center for Alternative Plant and Animal Products and the University of Minnesota. Available at: https://www.hort.purdue.edu/newcrop/afcm/lentil.html.
    • (1990)
    • Oplinger, E.S.1    Hardman, L.L.2    Kaminski, A.R.3    Kelling, K.A.4    Doll, J.D.5
  • 41
    • 84938738875 scopus 로고    scopus 로고
    • Generating functional property variation in lentil (Lens culinaris) flour by seed micronization: Effects of seed moisture level and surface temperature
    • Pathiratne S.M., Shand P.J., Pickard M., Wanasundara J.P.D. Generating functional property variation in lentil (Lens culinaris) flour by seed micronization: Effects of seed moisture level and surface temperature. Food Research International 2015, 76:122-131.
    • (2015) Food Research International , vol.76 , pp. 122-131
    • Pathiratne, S.M.1    Shand, P.J.2    Pickard, M.3    Wanasundara, J.P.D.4
  • 42
    • 69249164703 scopus 로고    scopus 로고
    • Lower risk of cervical intraepithelial neoplasia in women with high plasma folate and sufficient vitamin B12 in the post-folic acid fortification era
    • Piyathilake C.J., Macaluso M., Alvarez R.D., Bell W.C., Heimburger D.C., Partridge E.E. Lower risk of cervical intraepithelial neoplasia in women with high plasma folate and sufficient vitamin B12 in the post-folic acid fortification era. Cancer Prevention Research (Phila) 2009, 2(7):658-664.
    • (2009) Cancer Prevention Research (Phila) , vol.2 , Issue.7 , pp. 658-664
    • Piyathilake, C.J.1    Macaluso, M.2    Alvarez, R.D.3    Bell, W.C.4    Heimburger, D.C.5    Partridge, E.E.6
  • 50
    • 0022444068 scopus 로고
    • Bioavailability of methionine in some limiting amino acids in vegetable proteins fed to rats
    • Sarwar G., Paquet A., Peace R.W. Bioavailability of methionine in some limiting amino acids in vegetable proteins fed to rats. Journal of Nutrition 1986, 116:1172.
    • (1986) Journal of Nutrition , vol.116 , pp. 1172
    • Sarwar, G.1    Paquet, A.2    Peace, R.W.3
  • 51
    • 85080792267 scopus 로고
    • Effect of fertilizer application and inoculation on the performance of lentil and subsequent wheat crop
    • Saxena M.C., Wassimi N. Effect of fertilizer application and inoculation on the performance of lentil and subsequent wheat crop. LENS 1980, 7:52-53.
    • (1980) LENS , vol.7 , pp. 52-53
    • Saxena, M.C.1    Wassimi, N.2
  • 52
    • 0041524989 scopus 로고    scopus 로고
    • Reflections about the functional potential of legume proteins
    • Schwenke K.D. Reflections about the functional potential of legume proteins. Nahrung/Food 2001, 45:377-381.
    • (2001) Nahrung/Food , vol.45 , pp. 377-381
    • Schwenke, K.D.1
  • 54
    • 0000332897 scopus 로고
    • Distribution of seed protein fractions and amino acids in different anatomical parts of chickpea (Cicer arietinum L.) and pigeonpea (Cajanus cajan L.)
    • Singh U., Jambunathan R. Distribution of seed protein fractions and amino acids in different anatomical parts of chickpea (Cicer arietinum L.) and pigeonpea (Cajanus cajan L.). Plant Foods for Human Nutrition 1982, 31:347-354.
    • (1982) Plant Foods for Human Nutrition , vol.31 , pp. 347-354
    • Singh, U.1    Jambunathan, R.2
  • 62
    • 0000318485 scopus 로고
    • Air classification of legumes I - Separation efficiency, yield, and composition of the starch and protein fractions
    • Tyler R.T., Youngs C.G., Sosulski F.W. Air classification of legumes I - Separation efficiency, yield, and composition of the starch and protein fractions. Cereal Chemistry 1981, 58:144-148.
    • (1981) Cereal Chemistry , vol.58 , pp. 144-148
    • Tyler, R.T.1    Youngs, C.G.2    Sosulski, F.W.3
  • 64
    • 27744562666 scopus 로고    scopus 로고
    • Optimization of a laboratory dehulling process for lentils (Lens culinaris)
    • Wang N. Optimization of a laboratory dehulling process for lentils (Lens culinaris). Cereal Chemistry 2005, 82(6):671-676.
    • (2005) Cereal Chemistry , vol.82 , Issue.6 , pp. 671-676
    • Wang, N.1
  • 65
    • 0344805669 scopus 로고
    • Quality screening and evaluation in pulse breeding
    • Kluwer Academic Publishers, Dordrecht, Netherlands, R.J. Summerfield (Ed.)
    • Williams P.C., Singh U. Quality screening and evaluation in pulse breeding. World crops: Cool season food legumes 1988, 445-457. Kluwer Academic Publishers, Dordrecht, Netherlands. R.J. Summerfield (Ed.).
    • (1988) World crops: Cool season food legumes , pp. 445-457
    • Williams, P.C.1    Singh, U.2
  • 66
    • 76449119470 scopus 로고    scopus 로고
    • Phenolic substance characterization and chemical and cell-based antioxidant activities of 11 lentils grown in the Northern United States
    • Xu B.J., Chang S.K.C. Phenolic substance characterization and chemical and cell-based antioxidant activities of 11 lentils grown in the Northern United States. Journal of Agriculture and Food Chemistry 2010, 58:1509-1517.
    • (2010) Journal of Agriculture and Food Chemistry , vol.58 , pp. 1509-1517
    • Xu, B.J.1    Chang, S.K.C.2
  • 68
    • 79952740669 scopus 로고    scopus 로고
    • Antioxidant activity and phenolic compositions of lentil (Lens culinaris var. Morton) extract and its fractions
    • Zou Y., Chang S.K., Gu Y., Qian S.Y. Antioxidant activity and phenolic compositions of lentil (Lens culinaris var. Morton) extract and its fractions. Journal of Agriculture and Food Chemistry 2011, 59(6):2268-2276. doi:10.1021/jf104640k.
    • (2011) Journal of Agriculture and Food Chemistry , vol.59 , Issue.6 , pp. 2268-2276
    • Zou, Y.1    Chang, S.K.2    Gu, Y.3    Qian, S.Y.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.