ArticleFood science & nutrition2019
Flours from Swedish pulses: Effects of treatment on functional properties and nutrient content.
Article in Food science & nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
10 citing papers in PubMed, 38 citations in OpenAlex.
- Bean Type Strongly Drives Specific Mechanical Energy and Distinguishes Extrudate Expansion During Extrusion Processing.Journal of food science · 2026Article
- Innovative Emerging Technologies for Pulse Flour Functionalization: A Comparison With Conventional Thermal and Biological Techniques.Comprehensive reviews in food science and food safety · 2026Review
- Biological, dietetic and pharmacological properties of vitamin BNPJ science of food · 2025Review
- Profiling the Nutritional, Phytochemical, and Functional Properties of Mung Bean Varieties.Foods (Basel, Switzerland) · 2025Article
- Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour.Frontiers in nutrition · 2024Article
- The challenge of breeding for reduced off-flavor in faba bean ingredients.Frontiers in plant science · 2023Review
- Lentil (Foods (Basel, Switzerland) · 2022Article
- Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues.Foods (Basel, Switzerland) · 2022Review
- The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties.Foods (Basel, Switzerland) · 2021Article
- Flours from Swedish pulses: Effects of treatment on functional properties and nutrient content.Food science & nutrition · 2019Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Despite the high nutritional profile in pulses, pulse consumption in Sweden is still low. However, the recent increase in consumption of sustainable and locally produced food in Sweden is driving demand for a versatile, functional pulse-based ingredient that can be incorporated into different food products. This study assessed different treatments (boiling, roasting, and germination) when preparing flour from domestically grown pulses (yellow pea, gray pea, faba bean, and white bean). Functional properties (water and oil absorption capacity, emulsion and foaming properties, and gelation concentration) of the flours produced following different treatments and their nutrient content (total dietary fiber, total choline, and folate content) were determined. Depending on pulse type, all treatments increased (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.