Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications

By S. Tosh, S. Yada. 2010

493 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/5229a78a48ab2b57158719219d933465739ea6c2

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. R. Boom
2. Hyun‐Jung Chung
3. M. Schutyser
4. M. Martín-Cabrejas
5. E. Jimenez-Moreno
6. Alberta N. A. Aryee
7. G. Mateos
8. M. V. Vaz Patto

In Nutrition and Dietetics

1. Hyun‐Jung Chung
2. M. Schutyser
3. M. Martín-Cabrejas
4. E. Jimenez-Moreno
5. Alberta N. A. Aryee
6. G. Mateos
7. R. Boom
8. M. V. Vaz Patto

In Plant Science

1. P. Gaur
2. E. Jimenez-Moreno
3. G. Mateos
4. C. Atkinson
5. R. Boom
6. J. Medic
7. M. V. Vaz Patto
8. A. J. Goot

Citations in the corpus

• PEA PEEL WASTE: A LIGNOCELLULOSIC WASTE AND ITS UTILITY IN CELLULASE PRODUCTION BY Trichoderma reesei UNDER SOLID STATE CULTIVATION (2011, background): “The spectral band near 1152 cm-1 might be due to presence of C-O-C antisymmetric bridge stretching vibration in cellulose and hemicelluloses (arabinoxylan) structure (Tserki et al. 2005).”
• Achievements and Challenges in Improving the Nutritional Quality of Food Legumes (2015, background): “For this reason, there is a great interest within the food industry to develop and incorporate legume fibers as functional ingredients for food formulation (Aguilera et al., 2009b; Tosh and Yada, 2010).”
• Effects of increasing levels of pea hulls in the diet on productive performance, development of the gastrointestinal tract, and nutrient retention of broilers from one to eighteen days of age (2011, background): “The mechanisms by which dietary fibre increase viscosity of the digesta or physically trap components of the diet depends largely on the physical properties of the fibre rather than on its chemical composition (Tosh and Yada, 2010).”
• Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review. (2012, background): “in the colon, whereas the insoluble fibre is metabolically inert and aids in bowel movement((40)).”
• Dry fractionation for sustainable production of functional legume protein concentrates (2015, background): “Moreover, pea fibres are increasingly used to enrich gluten-free products that are made from rice, corn or potato flour (Tosh & Yada, 2010).”
• Current Knowledge in Soybean Composition (2014, result): “The dietary fiber content of soybeans obtained in these two studies is comparable to those of other legumes reported by Tosh and Yada [124].”