A Review on Classification, Nutritional Benefits of Pulses and the Products Development

ZHANG Ting; YUAN Yi; WANG Xin; SONG Xiaoxiao; CUI Steve W.; YIN Junyi

doi:10.13386/j.issn1002-0306.2022020161

Volume 44 Issue 4

Feb. 2023

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Science and Technology of Food Industry > 2023 > 44(4): 428-437. > DOI: 10.13386/j.issn1002-0306.2022020161

ZHANG Ting, YUAN Yi, WANG Xin, et al. A Review on Classification, Nutritional Benefits of Pulses and the Products Development[J]. Science and Technology of Food Industry, 2023, 44(4): 428−437. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020161.

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A Review on Classification, Nutritional Benefits of Pulses and the Products Development

1.
State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
2.
Guelph Research and Development Centre, Agriculture and Agri-Food Canad, Guelph N1G5C9, Canada

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Received Date: February 20, 2022
Available Online: December 14, 2022

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Abstract

Abstract

As one of the three major cereal crops, the production of pulses is only lower than that of cereals. It is the second source of protein for human beings. Pulses have attracted more and more attention from customers and researchers at domestic and abroad, owing to its nutrient characteristics, such as large amount of protein, starch, and fibers, low content of lipid, and abundant vitamins and minerals. There are plentiful and multiple pulses resources in China, thus this paper summarizes the distribution, classification, nutrient characteristics, and functional activities of pulses at native and foreign. Besides, this paper briefly discusses the development and utilization of relevant products with a view to more systematic and scientific recognition and provide reference for further research directions.
- pulses,
- classification,
- distribution,
- nutrient characteristics,
- development and utilization

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References (106)

References

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Science and Technology of Food Industry

A Review on Classification, Nutritional Benefits of Pulses and the Products Development

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