Research on the health attributes of pulses, their functional properties in food systems and food product applications, as well as pulse processing technology, is needed to advance Canada's pulse industry. Research results in these areas are used to foster consumer demand as well as engage the food industry in efforts to increase their incorporation of pulses and pulse components into food products.
Food & Nutrition Research
Current Research
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Special issue on pulse functionality research
Food Research International - Special issue on pulse functionality research
| Pulse Canada coordinated a special issue on pulse functionality research in the journal Food Research International. The special issue includes 6 review papers and 27 original scientific papers and was published in March 2010. Click here to download |
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