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Pigeon Pea, An Emerging Source of Plant-Based Proteins

Published:2023-11-07 Issue:11 Volume:3 Page:1777-1799
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Locali-Pereira Adilson Roberto¹^ORCID,Boire Adeline²,Berton-Carabin Claire²³^ORCID,Taboga Sebastião Roberto⁴,Solé-Jamault Véronique²^ORCID,Nicoletti Vânia Regina¹^ORCID

Affiliation:

1. Unesp - São Paulo State University, Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Cristóvão Colombo Street, 2265, 15054-000 São José do Rio Preto, SP, Brazil

2. INRAE, UR BIA, F-44316 Nantes, France

3. Laboratory of Food Process Engineering, Wageningen University, P.O. Box 17, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands

4. Unesp - São Paulo State University, Institute of Biosciences, Humanities and Exact Sciences, Department of Biology, Cristóvão Colombo Street, 2265, 15054-000 São José do Rio Preto, SP, Brazil

Funder

MinistÃ¨re des Affaires Ã?trangÃ¨res

CoordenaÃ§Ã£o de AperfeiÃ§oamento de Pessoal de NÃvel Superior

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00268

Reference88 articles.

1. Microwave treatment increased protein digestibility of pigeon pea (Cajanus cajan) flour: Elucidation of underlying mechanisms

2. Nutraceutical protein isolate from pigeon pea (Cajanus cajan) milling waste by-product: functional aspects and digestibility

3. Pigeon pea (Cajanus cajan) an important food legume in Indian scenario – A review

4. Pulse-based cropping systems for soil health restoration, resources conservation, and nutritional and environmental security in rainfed agroecosystems