ReviewFoods (Basel, Switzerland)2021
Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
16 citing papers in PubMed, 70 citations in OpenAlex.
- Effects of Thermal Aging and Subsequent Autoclave Treatment on the Phytochemical Fingerprint, Antioxidant Capacity, and In Vitro Carbohydrate-Hydrolyzing Enzyme Inhibitory Activity of Lychee Pulp Extracts.Plants (Basel, Switzerland) · 2026Article
- Nutritional and Functional Attributes of Legumes: A Review of Processing Methods and Their Impacts.Journal of food science · 2026Review
- Analyzing Cooking Efficiency of Gradoli Purgatory Beans: Effects of Dehulling, Malting, and Monovalent Carbonates.Foods (Basel, Switzerland) · 2024Article
- Impact of Fava Bean (Foods (Basel, Switzerland) · 2024Article
- Local Sources of Protein in Low- and Middle-Income Countries: How to Improve the Protein Quality?Current developments in nutrition · 2024Article
- Assessment of the Malting Process ofFoods (Basel, Switzerland) · 2023Article
- Review
- Sustainable Strategies for Increasing Legume Consumption: Culinary and Educational Approaches.Foods (Basel, Switzerland) · 2023Review
- Influence of high-pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L.Journal of food science · 2022Article
- Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice (Foods (Basel, Switzerland) · 2022Article
- Effect of extrusion and autoclaving on the biological potential of proteins and naturally-occurring peptides from common beans: Antioxidant and vasorelaxant properties.Food chemistry: X · 2022Article
- Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice.Molecules (Basel, Switzerland) · 2022Article
- Escalate protein plates from legumes for sustainable human nutrition.Frontiers in nutrition · 2022Review
- Mitigation of antinutritional factors and protease inhibitors of defatted winged bean-seed proteins using thermal and hydrothermal treatments: Denaturation/unfolding coupled hydrolysis mechanism.Current research in food science · 2022Article
- Phytochemicals: Dietary Sources, Innovative Extraction, and Health Benefits.Foods (Basel, Switzerland) · 2021Article
- Volatile Compounds in Pulses: A Review.Foods (Basel, Switzerland) · 2021Review
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 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Legumes have been consumed since ancient times all over the world due to their easy cultivation and availability as a low-cost food. Nowadays, it is well known that pulses are also a good source of bioactive phytochemicals that play an important role in the health and well-being of humans. Pulses are mainly consumed after processing to soften cotyledons and to improve their nutritive and sensorial characteristics. However, processing affects not only their nutritive constituents, but also their bioactive compounds. The final content of phytochemicals depends on the pulse type and variety, the processing method and their parameters (mainly temperature and time), the food matrix structure and the chemical nature of each phytochemical. This review focuses on the changes produced in the bioactive-compound content of pulses processed by a traditional processing method like cooking (with or without pressure) or by an industrial processing technique like extrusion, which is widely used in the food industry to develop new food products with pulse flours as ingredients. In particular, the effect of processing methods on inositol phosphates, galactosides, protease inhibitors and phenolic-compound content is highlighted in order to ascertain their content in processed pulses or pulse-based products as a source of healthy phytochemicals.
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What OpenQuestion holds
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.