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Use of pea (Pisum sativum L.) flours and fractions as food ingredients: Effect on texture, sensory results, antioxidant activity and total phenolic content

机译：豌豆粉（Pisum sativum L.）用作食品成分：对质地，感官效果，抗氧化活性和总酚含量的影响

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作者
Maskus, Heather;
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作者单位

University of Manitoba (Canada);

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授予单位 University of Manitoba (Canada);
学科
学位 M.Sc.
年度 2008
页码 169 p.
总页数 169
原文格式 PDF
正文语种 eng
中图分类
关键词
入库时间 2022-08-17 11:57:13

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1. Large-scale evaluation of pea(Pisum sativum L.)germplasm for cold tolerance in the field during winter in Qingdao [J] . Xiaoyan, Zhang, Shuwei, 作物学报：英文版 . 2016,第005期
2. Variations in the total phenolics and antioxidant activities among garden pea (Pisum sativum L.) genotypes differing for maturity duration, seed and flower traits and their association with the yield [J] . Devi Jyoti, Sanwal Satish K., Koley Tanmay Kumar, Scientia horticulturae . 2019,第期

机译：花园豌豆（Pisum sativum L.）基因型的总酚类和抗氧化活性的变异不同，但成熟持续时间，种子和花卉特征的基因型及其与产量的关系
3. Phenolic compounds of seed coats of white and coloured varieties of pea (Pisum sativum L.) and their total antioxidant activity [J] . Czech Journal of Food Sciences . 2002,第1期

机译：白色和彩色豌豆（Pisum sativum L.）种皮的酚类化合物及其总抗氧化活性
4. Total phenolic content and antioxidant activity of two different solvent extracts from raw and processed legumes, Cicer arietinum L. and Pisum sativum L. [J] . Srinivasan Nithiyanantham, Subramanian Selvakumar, Perumal Siddhuraju Journal of Food Composition and Analysis . 2012,第1期

机译：原料和加工过的豆类中的两种不同溶剂提取物的总酚含量和抗氧化活性，分别是 Cicer arietinum L。和 Pisum sativum L。
5. THE ASSESSMENT OF THE IMPACT OF THE APPLICATION OF BOTTOM SEDIMENTS AND THE BURDEN OF CADMIUM ON THE CONTENT OF THE RISK ELEMENTS IN THE SIMULATED BIOMASS OF FIELD PEA (PISUM SATIVUM, L.) [C] . TOTH T, TOTH J, KOPERNICKA M International Conference on Environmental Science and Technology . 2015

机译：评估底部沉积物的应用及镉的影响对豌豆（Pisum Sativum，L.）的模拟生物质风险元素含量的影响
6. A novel approach to field pea (Pisum sativum L.) starch fractionation shows technical, physical and functional advantages. [D] . Naguleswaran, Sabaratnam. 2009

机译：豌豆（Pisum sativum L.）淀粉分级分离的新方法显示出技术，物理和功能优势。
7. Narrow-Banded UVB Affects the Stability of Secondary Plant Metabolites in Kale (Brassica oleracea var. sabellica) and Pea (Pisum sativum) Leaves Being Added to Lentil Flour Fortified Bread: A Novel Approach for Producing Functional Foods [O] . Rebecca Klopsch, Susanne Baldermann, Alexander Voss, 2019

机译：窄带UVB影响添加到扁豆粉强化面包中的羽衣甘蓝（Brassica oleracea var。sabellica）和豌豆（Pisum sativum）叶中次生植物代谢物的稳定性：一种生产功能性食品的新方法
8. Benzothiadiazole and BABA improve resistance to Uromyces pisi (Pers.) Wint. in Pisum sativum L. with an enhancement of enzymatic activities and total phenolic content [O] . Barilli Eleonora, Prats Elena, Rubiales Diego 2013

机译：苯并噻二唑和BABA增强了对Uromyces pisi（Pers。）Wint的抗性。豌豆中的酶具有增强的酶活性和总酚含量

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Use of pea (Pisum sativum L.) flours and fractions as food ingredients: Effect on texture, sensory results, antioxidant activity and total phenolic content

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