Pisum sativum: Cultivation, Functional Properties and Health Benefits

Shannell Becket (Editor)

Series: Food and Beverage Consumption and Health
BISAC: TEC012000

The pea Pisum sativum are rich in proteins and dietary fiber and contribute considerably to the total dietary protein requirements. Peas are abundant in complex carbohydrates giving rise to food with a low glycemic index. Peas are hypolipidemic. Fiber in peas contains more amylose than amylopectin and is antihyperglycemic. Peas can be used in processed foods such as bakery products, bread, snack foods, soups, and tortillas. Because of their nutritious value, it has been suggested that peas be included in snack foods, baby food, and sports food. This book discusses the cultivation of Pisum sativum as well as it’s functional properties and health benefits.
(Imprint: Novinka)



Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick


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Table of Contents


Chapter 1 – Regulation of Fe Deficiency Responses in WT Pea and Some of Its Mutants (brz and dgl) (pp. 1-16)
Francisco Javier Romera, Carlos Lucena, María José García, Esteban Alcántara and Rafael Pérez-Vicente (Department of Agronomy. Edificio Celestino Mutis, Campus of Rabanales, University of Córdoba, Córdoba, Spain, and others)
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Chapter 2 – Proteins and Enzymes of the Pea Pisum sativum (pp. 17-32)
Tzi Bun Ng, and Charlene Cheuk Wing Ng (School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong, China)

Chapter 3 – Health Promoting Effects of the Pea Pisum sativum (pp. 33-42)
Tzi Bun Ng, Charlene Cheuk Wing Ng, Helen Chan, Tak Fu Tse and Timothy Tam (School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong, and others)

Chapter 4 – Characterization of a Reactive Oxygen Species-Resistant High Yielding Mutant R3-1 of Pisum sativum cv. ‘Alaska’ with High Temperature-Resistant Phenotype (pp. 43-60)
Kohji Hasunuma, Md. Emdadul Haque, Osamu Miyoshi and Yusuke Yoshida (Kihara Institute for Biological Research, Yokohama City University, Maioka-cho, Totsuka-ku, Yokohama, Kanagawa, Japan, and others)

Chapter 5 – Nutrition-Structure Interactions in Green-Type and Yellow-Type Peas (Pisum sativum): Molecular Functional Groups Mainly Related to Lipid Biopolymer (pp. 61-70)
Gloria Q. Yu, Zhiyuan Niu and Peiqiang Yu (Walter Murray Collegiate, Saskatoon, Saskatoon, SK, and others)

Chapter 6 – Acyrthosiphon pisum (Harris) Pushes Cool-Season Food Legumes to Extinction in Ethiopia (pp. 71-86)
Melaku Wale (Bahir Dar University, Bahir Dar, Ethiopia)


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