Field pea is one of the most important leguminous crops over the world. Pea protein is a
relatively new type of plant proteins and has been used as a functional ingredient in global …

Background There is a growing demand for gluten-free bakery products from groups with
celiac disease, gluten sensitivity, and/or health consciousness. Besides bread products …

Background Starches and proteins are two major types of biopolymer components,
especially in many flour (starch)-based foods consumed worldwide, which provide energy …

In recent years, the development and application of plant proteins have drawn increasing
scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high …

Protein isolates were prepared from different kidney bean (KB) and field pea (FP) lines and
their physicochemical (protein content, colour, electrophoretic profile & zeta potential) …

Pulses are good sources of bioactive compounds such as polyphenols, phytosterols and
non-digestible carbohydrates that play important physiological as well as metabolic roles …

Starch is the main component of wheat having a number of food and industrial applications.
Thousands of cultivars/varieties of different wheat types and species differing in starch …

The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive
people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic …

Pulses are the second most important source of food for humans after cereals. They hold an
important position in human nutrition. They are rich source of proteins, complex …

An increasing demand of gluten-free (GF) products is caused by a growing number of
diagnosed coeliacs and a consumption trend to eliminate allergenic proteins from diet …