366 related articles for article (PubMed ID: 28290299)
1. In vitro digestibility, protein composition and techno-functional properties of Saskatchewan grown yellow field peas (Pisum sativum L.) as affected by processing.
Ma Z; Boye JI; Hu X
Food Res Int; 2017 Feb; 92():64-78. PubMed ID: 28290299
[TBL] [Abstract][Full Text] [Related]
2. The enhancement of the nutritive value of peas for broiler chickens: an evaluation of micronization and dehulling processes.
Igbasan FA; Guenter W
Poult Sci; 1996 Oct; 75(10):1243-52. PubMed ID: 8893301
[TBL] [Abstract][Full Text] [Related]
3. Composition and in vitro digestibility of raw versus cooked white- and colour-flowered peas.
Pastuszewska B; Vitjazkova M; Swiech E; Taciak M
Nahrung; 2004 Jun; 48(3):221-5. PubMed ID: 15285116
[TBL] [Abstract][Full Text] [Related]
4. Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes.
Ren Y; Setia R; Warkentin TD; Ai Y
Food Chem; 2021 Jan; 336():127711. PubMed ID: 32777656
[TBL] [Abstract][Full Text] [Related]
5. Relationship between proportion and composition of albumins, and in vitro protein digestibility of raw and cooked pea seeds (Pisum sativum L.).
Park SJ; Kim TW; Baik BK
J Sci Food Agric; 2010 Aug; 90(10):1719-25. PubMed ID: 20564440
[TBL] [Abstract][Full Text] [Related]
6. Effect of Processing on the in Vitro and in Vivo Protein Quality of Yellow and Green Split Peas (Pisum sativum).
Nosworthy MG; Franczyk AJ; Medina G; Neufeld J; Appah P; Utioh A; Frohlich P; House JD
J Agric Food Chem; 2017 Sep; 65(35):7790-7796. PubMed ID: 28796503
[TBL] [Abstract][Full Text] [Related]
7. Impact of molecular structure on the physicochemical properties of starches isolated from different field pea (Pisum sativum L.) cultivars grown in Saskatchewan, Canada.
Raghunathan R; Hoover R; Waduge R; Liu Q; Warkentin TD
Food Chem; 2017 Apr; 221():1514-1521. PubMed ID: 27979123
[TBL] [Abstract][Full Text] [Related]
8. The impact of newly produced protein and dietary fiber rich fractions of yellow pea (Pisum sativum L.) on the structure and mechanical properties of pasta-like sheets.
Muneer F; Johansson E; Hedenqvist MS; Plivelic TS; Markedal KE; Petersen IL; Sørensen JC; Kuktaite R
Food Res Int; 2018 Apr; 106():607-618. PubMed ID: 29579966
[TBL] [Abstract][Full Text] [Related]
9. Nutritional assessment in vitro and in vivo of raw and extruded peas (Pisum sativum L.).
Alonso R; Grant G; Dewey P; Marzo F
J Agric Food Chem; 2000 Jun; 48(6):2286-90. PubMed ID: 10888538
[TBL] [Abstract][Full Text] [Related]
10. Variation in precaecal amino acid and energy digestibility between pea (Pisum sativum) cultivars determined using a linear regression approach.
Kluth H; Mantei M; Elwert C; Rodehutscord M
Br Poult Sci; 2005 Jun; 46(3):325-32. PubMed ID: 16050186
[TBL] [Abstract][Full Text] [Related]
11. Nutritional assessment of raw and germinated pea (Pisum sativum L.) protein and carbohydrate by in vitro and in vivo techniques.
Urbano G; López-Jurado M; Frejnagel S; Gómez-Villalva E; Porres JM; Frías J; Vidal-Valverde C; Aranda P
Nutrition; 2005 Feb; 21(2):230-9. PubMed ID: 15723753
[TBL] [Abstract][Full Text] [Related]
12. Effect of roasted pea flour/starch and encapsulated pea starch incorporation on the in vitro starch digestibility of pea breads.
Lu ZH; Donner E; Liu Q
Food Chem; 2018 Apr; 245():71-78. PubMed ID: 29287431
[TBL] [Abstract][Full Text] [Related]
13. Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours.
Setia R; Dai Z; Nickerson MT; Sopiwnyk E; Malcolmson L; Ai Y
Food Res Int; 2019 Aug; 122():263-272. PubMed ID: 31229080
[TBL] [Abstract][Full Text] [Related]
14. Molecular basis of processing-induced changes in protein structure in relation to intestinal digestion in yellow and green type pea (Pisum sativum L.): A molecular spectroscopic analysis.
Yu GQ; Warkentin T; Niu Z; Khan NA; Yu P
Spectrochim Acta A Mol Biomol Spectrosc; 2015 Dec; 151():980-8. PubMed ID: 26188704
[TBL] [Abstract][Full Text] [Related]
15. Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea (Cajanus cajan) as influenced by germination time and temperature.
Sharma S; Singh A; Singh B
J Food Biochem; 2019 Feb; 43(2):e12706. PubMed ID: 31353645
[TBL] [Abstract][Full Text] [Related]
16. Effects of grinding and thermal treatments on hydrolysis susceptibility of pea proteins (Pisum sativum L.).
Le Gall M; Guéguen J; Séve B; Quillien L
J Agric Food Chem; 2005 Apr; 53(8):3057-64. PubMed ID: 15826059
[TBL] [Abstract][Full Text] [Related]
17. Industrial scale preparation of pea flour fractions with enhanced nutritive composition by dry fractionation.
Rempel C; Geng X; Zhang Y
Food Chem; 2019 Mar; 276():119-128. PubMed ID: 30409574
[TBL] [Abstract][Full Text] [Related]
18. Review of the health benefits of peas (Pisum sativum L.).
Dahl WJ; Foster LM; Tyler RT
Br J Nutr; 2012 Aug; 108 Suppl 1():S3-10. PubMed ID: 22916813
[TBL] [Abstract][Full Text] [Related]
19. Effect of Processing Conditions, Biochemical Properties, and Microstructure on Tofu Production from Yellow Field Peas (Pisum sativum).
DePalma K; Smith B; McDonald AG
J Food Sci; 2019 Dec; 84(12):3463-3472. PubMed ID: 31762025
[TBL] [Abstract][Full Text] [Related]
20. Protein digestability of vegetables and field peas (Pisum sativum). Varietal differences and effect of domestic processing and cooking methods.
Bishnoi S; Khetarpaul N
Plant Foods Hum Nutr; 1994 Jul; 46(1):71-6. PubMed ID: 7971789
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]