Pulses: an overview.
作者信息
Singh Narpinder
机构信息
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India.
出版信息
J Food Sci Technol. 2017 Mar;54(4):853-857. doi: 10.1007/s13197-017-2537-4. Epub 2017 Feb 14.
Abstract
摘要
相似文献
1
Pulses: an overview.脉搏：概述
J Food Sci Technol. 2017 Mar;54(4):853-857. doi: 10.1007/s13197-017-2537-4. Epub 2017 Feb 14.
2
Overview of the market and consumption of pulses in Europe.欧洲豆类市场与消费概述
Br J Nutr. 2002 Dec;88 Suppl 3:S243-50. doi: 10.1079/BJN2002713.
3
Theoretical perspectives on resource pulses.关于资源脉冲的理论观点。
Ecology. 2008 Mar;89(3):671-81. doi: 10.1890/07-0348.1.
4
From the basic science of biological effects of ultrashort electrical pulses to medical therapies.从超短电脉冲生物效应的基础科学到医学治疗。
Bioelectromagnetics. 2018 May;39(4):257-276. doi: 10.1002/bem.22117. Epub 2018 Mar 12.
5
Parameter relations for the Shinnar-Le Roux selective excitation pulse design algorithm [NMR imaging].Shinnar-Le Roux 选择激发脉冲设计算法的参数关系 [NMR 成像]。
IEEE Trans Med Imaging. 1991;10(1):53-65. doi: 10.1109/42.75611.
6
Recent advances in γ-aminobutyric acid (GABA) properties in pulses: an overview.豆类中γ-氨基丁酸（GABA）特性的最新进展：综述。
J Sci Food Agric. 2017 Jul;97(9):2681-2689. doi: 10.1002/jsfa.8283. Epub 2017 Apr 5.
7
Asymmetry in the strong-field ionization of Rydberg atoms by few-cycle pulses.里德堡原子在少周期脉冲作用下强场电离中的不对称性。
Phys Rev Lett. 2004 Jan 23;92(3):033002. doi: 10.1103/PhysRevLett.92.033002. Epub 2004 Jan 22.
8
Perspectives of shaped pulses for EPR spectroscopy.电子顺磁共振波谱中整形脉冲的前景。
J Magn Reson. 2017 Jul;280:30-45. doi: 10.1016/j.jmr.2017.02.023.
9
Picosecond X-Ray Pulses Generated in a Diode Driven by 193-nm Picosecond Laser Pulses.皮秒 X 射线脉冲在 193nm 皮秒激光脉冲驱动的二极管中产生。
J Xray Sci Technol. 1993 Jan 1;4(1):44-56. doi: 10.3233/XST-1993-4105.
10
Propagation of chirped rectangular pulses in dispersive media: analytical analysis.啁啾矩形脉冲在色散介质中的传播：解析分析。
Opt Lett. 2019 Oct 1;44(19):4745-4748. doi: 10.1364/OL.44.004745.
引用本文的文献
1
What Makes Lupins Less Palatable to Consumers? Can the Sensory Quality of Lupin be Improved and Commercialized?是什么让羽扇豆对消费者的吸引力降低？羽扇豆的感官品质能否得到改善并实现商业化？
Compr Rev Food Sci Food Saf. 2025 Sep;24(5):e70265. doi: 10.1111/1541-4337.70265.
2
Pulse consumption trends in the US in the context of 2025-30 Dietary Guidelines for Americans: analyses of NHANES data for 1999-2018.2025 - 2030年《美国膳食指南》背景下美国豆类消费趋势：1999 - 2018年美国国家健康与营养检查调查（NHANES）数据分析
Front Nutr. 2025 Aug 21;12:1638519. doi: 10.3389/fnut.2025.1638519. eCollection 2025.
3
Explorative Analysis of Antioxidant, Anti-Inflammatory, and Intestinal Barrier Protective Effects of In Vitro Digested Chickpea- and Dark Chocolate-Based Snack: Insights from Caco-2 and THP-1 Cell Models.基于鹰嘴豆和黑巧克力的体外消化零食的抗氧化、抗炎和肠道屏障保护作用的探索性分析：来自Caco-2和THP-1细胞模型的见解
Antioxidants (Basel). 2025 Jul 4;14(7):823. doi: 10.3390/antiox14070823.
4
A Review of Processing, Marketing, and Demographic Influence on Consumer Perception of Pulse Milk- Insights From Traditional and AI-Facilitated Research.加工、营销及人口统计学因素对消费者对豆类奶认知的影响综述——来自传统研究与人工智能辅助研究的见解
J Food Sci. 2025 Jul;90(7):e70403. doi: 10.1111/1750-3841.70403.
5
Evaluation of aflatoxin contamination in protein-rich pulses using a GFP-expressing strain.使用绿色荧光蛋白表达菌株评估富含蛋白质的豆类中的黄曲霉毒素污染情况。
Front Microbiol. 2025 May 29;16:1587035. doi: 10.3389/fmicb.2025.1587035. eCollection 2025.
6
Evaluation of the Effect of Light Color on Albumins and Globulins Content During Bean Germination.光色对豆类发芽过程中白蛋白和球蛋白含量的影响评估
Foods. 2025 May 14;14(10):1750. doi: 10.3390/foods14101750.
7
Nutritional Characterization and Metabolic Profiling of Bioactive Compounds in Cajanus scarabaeoides Seeds Using GC-MS and LC-MS Analysis.利用气相色谱-质谱联用（GC-MS）和液相色谱-质谱联用（LC-MS）分析法对刺毛黧豆种子中生物活性化合物进行营养特性分析和代谢谱分析
Plant Foods Hum Nutr. 2025 May 16;80(3):121. doi: 10.1007/s11130-025-01362-3.
8
Pulse and legume consumption is associated with a more optimal nutrient intake and a higher EAT-Lancet index in a representative UK population.在英国代表性人群中，食用豆类与更优化的营养摄入及更高的《柳叶刀-饮食与健康》指数相关。
Eur J Nutr. 2025 Mar 26;64(3):139. doi: 10.1007/s00394-025-03611-2.
9
Influence of genotype and environment on field pea composition and milling traits.基因型和环境对豌豆成分及制粉特性的影响。
J Sci Food Agric. 2025 Jul;105(9):4884-4892. doi: 10.1002/jsfa.14218. Epub 2025 Mar 17.
10
A Review of the Treatments to Reduce Anti-Nutritional Factors and Fluidized Bed Drying of Pulses.减少豆类抗营养因子及流化床干燥处理的综述
Foods. 2025 Feb 17;14(4):681. doi: 10.3390/foods14040681.
本文引用的文献
1
Effect of canning on color, protein and phenolic profile of grains from kidney bean, field pea and chickpea.罐装对芸豆、豌豆和鹰嘴豆籽粒颜色、蛋白质及酚类物质分布的影响
Food Res Int. 2016 Nov;89(Pt 1):526-532. doi: 10.1016/j.foodres.2016.07.022. Epub 2016 Jul 30.
2
Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean () accessions.不同菜豆（）种质中难煮型和易煮型籽粒的颜色、抗营养因子、矿物质、酚类物质谱及蛋白质消化率的比较。
J Food Sci Technol. 2017 Mar;54(4):1023-1034. doi: 10.1007/s13197-017-2538-3. Epub 2017 Feb 14.
3
Bioactive constituents in pulses and their health benefits.豆类中的生物活性成分及其健康益处。
J Food Sci Technol. 2017 Mar;54(4):858-870. doi: 10.1007/s13197-016-2391-9. Epub 2016 Nov 21.
4
Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes.浸泡、煮沸和蒸煮对冷季食用豆类总酚含量及抗氧化活性的影响。
Food Chem. 2008 Sep 1;110(1):1-13. doi: 10.1016/j.foodchem.2008.01.045. Epub 2008 Feb 2.
5
Review of the health benefits of peas (Pisum sativum L.).豌豆（Pisum sativum L.）的健康益处综述。
Br J Nutr. 2012 Aug;108 Suppl 1:S3-10. doi: 10.1017/S0007114512000852.
6
Quantitative reconstruction of the nonvolatile sensometabolome of a red wine.红葡萄酒非挥发性感官代谢组的定量重建
J Agric Food Chem. 2008 Oct 8;56(19):9190-9. doi: 10.1021/jf801742w. Epub 2008 Aug 19.
7
Preparation and characterization of protein isolate from fresh and hardened beans (Phaseolus vulgaris L.).新鲜和硬化豆类（菜豆）中分离蛋白的制备与表征
J Food Sci. 2007 Mar;72(2):C96-102. doi: 10.1111/j.1750-3841.2006.00244.x.
8
Functional properties of flours and protein isolates from Phaseolus lunatus and Canavalia ensiformis seeds.利马豆和刀豆种子的面粉及蛋白质分离物的功能特性
J Agric Food Chem. 2002 Jan 30;50(3):584-91. doi: 10.1021/jf010778j.
9
Recent developments in high-performance capillary electrophoresis of cereal proteins.谷物蛋白高效毛细管电泳的最新进展
Electrophoresis. 2001 May;22(8):1503-9. doi: 10.1002/1522-2683(200105)22:8<1503::AID-ELPS1503>3.0.CO;2-P.
10
Hard-to-cook phenomenon in chickpeas (Cicer arietinum L): effect of accelerated storage on quality.鹰嘴豆（Cicer arietinum L）的难煮现象：加速储存对品质的影响
Plant Foods Hum Nutr. 2000;55(3):229-41. doi: 10.1023/a:1008106229189.
Zotero 插件