Chemical, Nutritional, Antinutritional, Physical and Technological Characterization of Breads Containing Germinated and Non-Germinated Black Lentil Flours Under Different Fermentation Conditions [PDF]
MoleculesThis study aims to investigate the possibility of using lentil flour in its native and germinated form as microgreen in bread-making technology, as well as how the fermentation process (with yeast or sourdough) influences the chemical, nutritional ...
Christine (Neagu) Dragomir +7 more
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Light-Induced Antioxidant Phenolic Changes among the Sprouts of Lentil Cultivar
AntioxidantsLentil is a leguminous crop with a high content of health-beneficial polyphenols. Lentil sprouts are popularly consumed in fresh vegetable markets, although their phytochemical qualities are not well understood.
Seok Hyun Eom +2 more
exaly +3 more sources
Evaluation of Lens culinaris germplasm against ascochyta blight by applying phenotyping and defense genes attributes [PDF]
Scientific ReportsLentil Ascochyta blight (caused by Ascochyta lentis) is one of the most important limiting factors of lentil cultivation and production in most regions of the world.
Mohsen Modareskia +3 more
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Evaluation of the effect of weed diversity and evenness on lentil (Lens culinaris L.) yield [PDF]
پژوهشهای حبوبات ایران, 2021 IntroductionLentil is one of the most important legumes in rainfed and irrigated cultures, which is sensitive to weeds due to its low density and growth rate in early stages of growth.
Negin Zargarian +3 more
doaj +1 more source
Lentil allergens identification and quantification: An update from omics perspective
Food Chemistry: Molecular Sciences, 2022 Among legumes, the lentil (Lens culinaris) is a major dietary component in many Mediterranean and Asian countries due to its high nutritional value, especially protein. However, allergic reactions triggered by lentil consumption have also been documented
Oumma Halima +7 more
doaj +1 more source
NEPALESE LENTIL: POSSIBLE FORTHCOMING TRANSITION FROM THE TOP EXPORTABLE TO THE MOST IMPORTABLE LEGUME [PDF]
Russian Journal of Agricultural and Socio-Economic Sciences, 2022 Lentil is an important winter food legume crop component of farming and food systems, contributing significantly on food and nutrition security, soil health and livelihood improvement of rural and marginal farmers of Nepal.
Damodar G. +3 more
doaj
Drought Stress in Lentil (Lens culinaris, Medik) and Approaches for Its Management
Horticulturae, 2022 Lentil plays an important role for food and nutritional security. It is a sustainable source of protein, zinc, iron, prebiotic carbohydrates, and diverse health-promoting nutrients.
Abdelmonim Zeroual +2 more
doaj +1 more source
Physicochemical Properties and in Vitro Digestibility Characteristics of Starches from Different Lentil Cultivars [PDF]
Shipin KexueThis study analyzed the differences in physicochemical and functional properties of starches from five different sources of lentil (Shanxi lentil, Huining-1 lentil, Huining-2 lentil, Huanxian lentil, and Anding lentil).
WANG Shiming, LIN Ruikang, ZHOU Hang, MA Zhihao, SHEN Qun, ZHAO Qinyu
doaj +1 more source
The Plant Genome, 2021 Anthracnose, caused byColletotrichum lentis, is a devastating disease of lentil (Lens culinaris Medik.) in western Canada. Growing resistant lentil cultivars is the most cost‐effective and environmentally friendly approach to prevent seed yield losses ...
Tadesse Gela +4 more
doaj +1 more source
Global status of lentil production with special reference to India
The Indian Journal of Agricultural Sciences, 2022 India needs to increase it pulse production to meet the growing demand. Lentil is one of the important pulse crop grown in winter season in tropical and subtropical regions of world.
A AMARENDER REDDY +2 more
doaj +1 more source