Vetenskapliga artiklar/Peer-reviewed articles:
Röös E, de Groote A, Stephan A (2022) Meat tastes good, legumes are healthy and meat substitutes are still strange – the practice of protein consumption among Swedish consumers. Accepted in Appetite March 2022.
Ferawati F, Hefni M, Östbring K, Witthöft C (2021) The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties. Foods 10, 2208. https://doi.org/10.3390/foods10092208
Ferawati F, Zahari I, Barman M, Hefni M, Ahlström C, Witthöft C, Östbring K (2021) High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties. Foods 10, 843. https://doi.org/10.3390/foods10040843
Tidåker P, Karlsson Potter H, Carlsson G, Röös E (2021) Towards sustainable consumption of legumes: How origin, processing and transport affect the environmental impact of pulses. Sustainable Production and Consumption. https://doi.org/10.1016/j.spc.2021.01.017
, , (2020) Characterization of volatile compounds in Swedish yellow and gray peas: Implications for new legume-based ingredients. Legume Science 2:e55. https://doi.org/10.1002/leg3.55
, , Flours from Swedish pulses: Effects of treatment on functional properties and nutrient content. Food Sci Nutr 7: 4116– 4126. https://doi.org/10.1002/fsn3.1280
Röös E, Carlsson G, Ferawati F, Hefni M, Stephan A, Tidåker P, Witthöft C (2018) Less meat, more legumes – prospects and challenges in the transition towards sustainable diets in Sweden. Renewable Agriculture and Food Systems. https://doi.org/10.1017/S1742170518000443
Avhandling/PhD-thesis:
Ferawati, Ferawati. 2021. The development of novel foods from Swedish pulses: Raw material composition and processing effects. Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB). Linneaus University. http://www.diva-portal.org/smash/get/diva2:1593810/FULLTEXT01.pdf
Rapporter/Reports:
Ekqvist I, Röös E, Tidåker P (2019) Grain legumes on the Swedish market: origin and pesticide use in the production. Institutionen för energi och teknik, SLU. https://pub.epsilon.slu.se/16490/1/ekqvist_i_et_al_191212.pdf
Tidåker P, Carlsson G, Röös E (2018). Hur kan hållbarhet mätas på gården? Institutionen för energi och teknik och Institutionen för biosystem och teknologi, SLU. https://pub.epsilon.slu.se/15789/
Henriksson Y (2017) Antinutritionella faktorer i baljväxter Hälsoeffekter, halter och effekter av beredning. SLU. https://blogg.slu.se/new-legume-foods/files/2017/06/Antinutritionella-faktorer-Ylva-Henriksson.pdf
Debattartiklar/Debate articles:
DN Debatt: ”Ät hälften så mycket kött och mer ärtor och bönor”, https://www.dn.se/debatt/at-halften-sa-mycket-kott-och-mer-artor-och-bonor/
Studentuppsatser/Student thesis:
Månsson Emil & Öhlin Jenny (2019) To Bean or Not to Bean – a study about farmers’ resources and their decision to grow broad beans. Institutionen för ekonomi, SLU. https://stud.epsilon.slu.se/15053/1/mansson_e_ohlin_j_190913.pdf
Sanna Krüger Persson (2019) Livscykelanalys av svenskproducerad trindsäd. Institutionen för mark och miljö, SLU. https://stud.epsilon.slu.se/15068/18/kruger_persson_s_190930.pdf
Hultman Christina (2018) Abundance of root nodules on common bean, Phaseolus vulgaris – a comparison between Swedish fields with and without a recent history of common bean cultivation. Master’s Thesis in Biology Agriculture Programme – Soil and Plant Sciences, SLU. https://stud.epsilon.slu.se/13194/1/hultman_c_180313.pdf
Olsson Camilla (2017) Expanding the grain legume food production in Southern Sweden : qualitative insights from producers and representatives from the food industry. Institutionen för biosystem och teknologi, SLU. https://stud.epsilon.slu.se/10627/
Da Silva Lernstål och Kiratsopoulos (2017) Prevent the World’s Doom, Consume a Healthy Legume: A Qualitative Study of Attitudes and Purchase Intentions of Health-Conscious Consumers. Jönköpings International Business School. http://www.diva-portal.org/smash/record.jsf?pid=diva2%3A1103807&dswid=2798
Olsson Camilla (2017) Expanding the grain legume food production in Southern Sweden : qualitative insights from producers and representatives from the food industry. Institutionen för biosystem och teknologi, SLU. https://stud.epsilon.slu.se/10627/
Henriksson Ylva (2017) Antinutritionella faktorer i baljväxter – Hälsoeffekter, halter och effekter av beredning. Institutionen för molekylära vetenskaper, SLU. https://stud.epsilon.slu.se/10621/1/henriksson_y_170906.pdf
Eriksson Niklas (2017) Odling av baljväxter för humankonsumtion i Sverige : en handbok som beskriver de biologiska och teknologiska förutsättningarna för att odla baljväxter till livsmedel. Institutionen för biosystem och teknologi, SLU. https://stud.epsilon.slu.se/10636/
Annat intressant material om baljväxter / Other interesting legume resources:
KSLA anordnade den 14 december ett seminarium på temat Baljväxter. Det ger en bra bild över baljväxtfältet i Sverige. Du kan ta del av seminariet här: https://vimeo.com/195969791.
The Global Pulse Confederation (GPC) is the not for profit peak body for the whole global pulses industry value chain. As the sole international confederation for the industry it enjoys membership from 18 national associations (federations) and over 600 private sector members. It has its head quarters in Dubai. On their webpage you can find lots of information on legumes.
The Food and Agriculture Organization of the United Nations (FAO) facilitate the International Year of the Pulses in 2016 in collaboration with Governments, relevant organizations, non-governmental organizations and all other relevant stakeholders. On their webpage there is plenty of useful information on pulses.