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豆类和谷物：物理化学特性、技术创新与营养挑战

Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges.

作者信息

Abdel-Aal El-Sayed M

机构信息

Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada.

出版信息

Foods. 2023 Dec 19;13(1):5. doi: 10.3390/foods13010005.

DOI:10.3390/foods13010005
PMID:38201033
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10778197/
Abstract

Legume dry seeds (pulses) and cereal kernels or caryopses (grains) are staple foods worldwide and the primary supply of energy, protein, and fiber in our diet [...].

摘要

豆类干种子（豆类）和谷物籽粒或颖果（谷物）是全球的主食，也是我们饮食中能量、蛋白质和纤维的主要来源[...]。

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Compr Rev Food Sci Food Saf. 2023 Nov;22(6):4670-4697. doi: 10.1111/1541-4337.13237. Epub 2023 Oct 1.
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Toward the Development of Potentially Healthy Low-Energy-Density Snacks for Children Based on Pseudocereal and Pulse Flours.基于伪谷物和豆类面粉开发潜在健康的低能量密度儿童零食
Foods. 2023 Jul 28;12(15):2873. doi: 10.3390/foods12152873.
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Plant Proteins: Methods of Quality Assessment and the Human Health Benefits of Pulses.植物蛋白：质量评估方法及豆类对人类健康的益处
Foods. 2023 Jul 25;12(15):2816. doi: 10.3390/foods12152816.
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Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties.北欧作物作为大豆的替代品——营养、感官和功能特性概述
Foods. 2023 Jul 5;12(13):2607. doi: 10.3390/foods12132607.
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Research Progress of Quinoa Seeds ( Wild.): Nutritional Components, Technological Treatment, and Application.藜麦种子（野生）的研究进展：营养成分、工艺处理及应用
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