Resource Centre

• Nutrition and Health

Defining a Recommended Pulse Serving Size for Adults

This article establishes a recommended daily intake of pulses for adults, considering nutrient intake levels and opportunities for nutrient claims.

• Nutrition and Health

The Effect of Dietary Pulses on Gut Microbial Populations

This review examines how dietary pulse intake impacts microbial populations in the human gut.

• Nutrition and Health

Destigmatizing carbohydrates with food labeling

• Nutrition and Health

Positioning the Value of Dietary Carbohydrates with Labelling

This study examined Canadian consumers' perception of carbohydrates and glycemic index as well as determined their receptiveness to glycemic index labelling to identify foods with higher carbohydrate quality.

• Applications

Flavor aspects of pulse ingredients

This review provides a concise overview of the most important aspects of off-flavour compounds in pulse ingredients and technologies available to prevent, reduce or mask them.

• Nutrition and Health

Methods for processing pulses to optimize nutritional functionality

• Ingredient Processing and Functionality

Pulse Flour Characteristics

This academic review synthesizes information on pulse milling and how well the existing body of knowledge addresses the objectives of wheat milling: reducing particle size, separate components and effect mechnochemical transformations.

• Ingredient Processing and Functionality

Best Practices for Pulse Processing Pre-Competitive Research

This guide recommends best practices for pre-competitive research projects in the pulse Ingredient Processing & Functionality space.

• Applications

Complementing cereals with pulses to enhance nutrition and sustainability

• Ingredient Processing and Functionality

The impact of milling on pulse flours

• Applications

Pulses in Pasta

This study examined the performance of pea flours in spaghetti compared to a durum semolina control.

• Applications

Pulses in Meat Products

This study examined the performance of micronixed chickpea and lentil flours as binders in meat products.