Research Project Listings

For a list of research that has been undertaken by and for Saskatchewan Pulse Growers in the past, please see the listings below. 

17 results

Processing

Modification of a commercial lentil, pea and faba bean protein isolate production process for improved flavour profiles
Dr. Michael Nickerson - University of Saskatchewan - Food and Bioproduct Sciences
  • Faba Beans
  • Lentils
  • Peas
  • University of Saskatchewan
  • Value-Added

Processing

Entrapment of heart healthy oils using lentil protein isolates by spray drying
Dr. Michael Nickerson - University of Saskatchewan - Food and Bioproduct Sciences
  • Faba Beans
  • Lentils
  • Peas
  • University of Saskatchewan
  • Value-Added

Processing

Enhancing quality and value of meat ingredients for further processing
Dr. Phyllis Shand - University of Saskatchewan - Department of Food and Bioproduct Sciences
  • Lentils
  • University of Saskatchewan
  • Value-Added

Processing

Value-Added Applications of Pulse Proteins for Human Foods
Dr. Lingyun Chen - University of Alberta
  • Chickpeas
  • Lentils
  • Peas
  • Value-Added

Processing

Quantification and bioassay development for toxicity testing of faba bean varieties
Dr. Judit Smits - University of Calgary - Faculty of Veterinary Medicine
  • Faba Beans
  • Value-Added

Processing

Processing Platform for Food Functionality of Faba Bean
Dr. Shannon Hood-Niefer - Saskatchewan Food Industry Development Centre Inc.
  • Faba Beans
  • Value-Added

Processing

Modification of Pea Starch for Increased Utilization in the Food Industry
Dr. Paulyn Appah - Manitoba Food Development Centre
  • Peas
  • Value-Added

Processing

The utilization of pulses in the manufacture of crumb used as a binder in a model meat system
Michelle Sigvaldson - Alberta Agriculture and Rural Development
  • Chickpeas
  • Lentils
  • Peas
  • Value-Added

Processing

Characterization of Phytochemicals and Dietary Fibres in Pulse Processing By-Products for Value-Added Functional Food Products
Dr. Rong Cao - Agriculture and Agri-Food Canada - Guelph Food Research Centre
  • Lentils
  • Peas
  • Agriculture and Agri-Food Canada
  • Value-Added

Processing

Enhancing world markets for Saskatchewan pulses through secondary processing and value added research
Peter Frohlich - Canadian International Grains Institute (CIGI)
  • Beans
  • Chickpeas
  • Faba Beans
  • Lentils
  • Peas
  • Value-Added

Processing

Effect of genetics and the environment on the quality and utilization of faba bean flour and protein concentrates
Dr. Michael Nickerson - University of Saskatchewan - Department of Food and Bioproduct Sciences
  • Faba Beans
  • Value-Added

Processing

Characterization, Modification, and Commercialization of Lentil Bran as a Food Ingredient
Dr. Mehmet Tulbek - Alliance Grain Traders
  • Lentils
  • Value-Added

Processing

Pulse flour milling and utilization in food products
Heather Maskus - Canadian International Grains Institute (CIGI)
  • Beans
  • Chickpeas
  • Faba Beans
  • Lentils
  • Peas
  • Value-Added

Processing

Development of prototype expanded snack foods and breakfast foods from pea flour, air-classified pea starch and pea-cereal blends using twin-screw high temperature extrusion technology
Dr. Shannon Hood-Niefer - Parrheim Foods
  • Peas
  • Value-Added

Processing

Enhancing world markets for Canadian pulses through secondary processing and value-added research
Dr. Linda Malcolmson - Canadian International Grains Institute (CIGI)
  • Faba Beans
  • Peas
  • Value-Added

Health

Development of low glycemic index breads from pulses
Dr. David Jenkins - University of Toronto - Dept. of Nutritional Sciences
  • Chickpeas
  • Lentils
  • Peas
  • Value-Added

Processing

Functional characteristics of blends of native/physically-modified pea starches and native/physically-modified corn and potato starches
Dr. Shannon Hood-Niefer - University of Saskatchewan - Dept. of Food and Bioproduct Sciences
  • Peas
  • Value-Added