HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.12.048
Abstract: In this study, volatile component changes of germinated chickpea, lentil, and yellow pea flours over the course of 6 days germination were characterized by HS-SPME-GC-MS/O. In total, 124 volatile components were identified involving 19 odor active… read more here.
Keywords: pea flours; germination; flavor; yellow pea ... See more keywords
Influence of Temperature on Development and Reproduction of Ditylenchus weischeri and D. dipsaci on Yellow Pea.
Sign Up to like & getrecommendations! Published in 2017 at "Plant disease"
DOI: 10.1094/pdis-04-16-0479-re
Abstract: The ability of the recently described stem nematode of creeping thistle (Cirsium arvense L.), Ditylenchus weischeri, to develop on and parasitize yellow pea (Pisum sativum L.) is uncertain. The current study examined nematode life-stage progression… read more here.
Keywords: temperature; pea; ditylenchus weischeri; yellow pea ... See more keywords
Sensory characterization of yellow pea and ground chicken hybrid meat burgers using static and dynamic methodologies.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16380
Abstract: To reduce animal protein consumption, new food products need to be created. Furthermore, there is a growing number of consumers who consciously act to reduce their meat consumption. Hybrid meat products (HMP) are a food… read more here.
Keywords: hybrid meat; using static; sensory properties; meat ... See more keywords
Bread-making properties of different pulse flours in composites with refined wheat flour.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of texture studies"
DOI: 10.1111/jtxs.12742
Abstract: There has been a growing demand for pulses due to the nutrition, health benefits, and agronomical advantages, along with the recommendation of international organizations to diversify the use of pulses. Lentil, yellow pea, and chickpea… read more here.
Keywords: pulse flours; wheat flour; bread; yellow pea ... See more keywords
Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11213447
Abstract: Butterfly pea flower (BP) is a rich source of bioactive components and can potentially be utilized to produce appealing, wholesome foods. Antioxidant and dietary fiber-enriched breakfast cereals were produced by extrusion cooking using blends of… read more here.
Keywords: breakfast cereals; pea flower; breakfast; butterfly pea ... See more keywords
Nutritional Combined Greenhouse Gas Life Cycle Analysis for Incorporating Canadian Yellow Pea into Cereal-Based Food Products
Sign Up to like & getrecommendations! Published in 2018 at "Nutrients"
DOI: 10.3390/nu10040490
Abstract: Incorporating low cost pulses, such as yellow peas, that are rich in nutrients and low in fertilizer requirements, into daily food items, can improve the nutritional and sustainability profile of national diets. This paper systematically… read more here.
Keywords: life cycle; food; yellow pea; cereal ... See more keywords