Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color
The food industry, along with the consumers, is interested in plant‐based diet because of its
health benefits and environmental sustainability. Vicia faba L.(V. faba) is a promising source …
health benefits and environmental sustainability. Vicia faba L.(V. faba) is a promising source …
A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications
Pisum sativum L., commonly referred to as dry, green, or field pea, is one of the most
common legumes that is popular and economically important. Due to its richness in a variety …
common legumes that is popular and economically important. Due to its richness in a variety …
Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour
Pulse grains were identified as a key resource for food innovation during the International
Year of the Pulse (IYP), 2016. Pulse flour offers a sustainable source of plant protein for …
Year of the Pulse (IYP), 2016. Pulse flour offers a sustainable source of plant protein for …
Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour
Thermal and non-thermal processing may alter the structure and improve the techno-
functional properties of pulses and pulse flours, increasing their range of applications in …
functional properties of pulses and pulse flours, increasing their range of applications in …
Physicochemical properties and consumer acceptance of bread enriched with alternative proteins
A projected global population growth by 2050 and climate change crises have led to
increasing demand in edible protein sources; thus, scientific research and food industries …
increasing demand in edible protein sources; thus, scientific research and food industries …
Faba Bean Flavor Effects from Processing to Consumer Acceptability
Faba beans as an alternative source of protein have received significant attention from
consumers and the food industry. Flavor represents a major driving force that hinders the …
consumers and the food industry. Flavor represents a major driving force that hinders the …
Enrichment of cakes and cookies with pulse flours. A review
In recent years interest in the utilization of legume flour in bakery products has been
increased. Legumes are rich in proteins, fibers, and minerals. Several studies have shown …
increased. Legumes are rich in proteins, fibers, and minerals. Several studies have shown …
Effect of adding fermented proso millet bran dietary fiber on micro-structural, physicochemical, and digestive properties of gluten-free proso millet-based dough and …
The increasing demand for functional foods has pushed the food industry to produce fiber-
enriched products. In this study, rheological, microstructural, physicochemical, and …
enriched products. In this study, rheological, microstructural, physicochemical, and …
Mucilage and cladode flour from cactus (Opuntia monacantha) as alternative ingredients in gluten-free crackers
Cactus cladode offers innovative ingredients such as cactus mucilage (CM) and cladode
flour (CF) for producing gluten-free snacks. Five different crackers were formulated: CC …
flour (CF) for producing gluten-free snacks. Five different crackers were formulated: CC …
Effect of Spirulina in bread formulated with wheat flours of different alveograph strength
I Hernández-López, C Alamprese, C Cappa… - Foods, 2023 - mdpi.com
Consumers within the EU are increasingly asking for natural and healthier food products,
which are additive-free and environmentally friendly. The aim of this study was to assess the …
which are additive-free and environmentally friendly. The aim of this study was to assess the …