Lentil flour: Nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry
Highlights•An overview of lentil flour as novel ingredient in food technology is
provided.•Lentil flour may improve nutritional quality, acceptance and health …
provided.•Lentil flour may improve nutritional quality, acceptance and health …
[HTML][HTML] The nutritional quality of animal-alternative processed foods based on plant or microbial proteins and the role of the food matrix
J Lappi, P Silventoinen-Veijalainen, S Vanhatalo… - Trends in Food Science …, 2022 - Elsevier
Abstract Background Sustainable plant-, algal-, and fungal-based alternative foods are
required to feed the growing human population. The quality of such alternative foods …
required to feed the growing human population. The quality of such alternative foods …
[HTML][HTML] Plasma amino acid appearance and status of appetite following a single meal of red meat or a plant-based meat analog: a randomized crossover clinical trial
Background Red meat is a nutrient-dense food and a dietary staple. A new generation of
plant-based meat analogs (PBMAs) have been designed to mimic the experience of eating …
plant-based meat analogs (PBMAs) have been designed to mimic the experience of eating …
Lentil and fava bean with contrasting germination kinetics: A focus on digestion of proteins and bioactivity of resistant peptides
S Bautista-Expósito, A Vandenberg, E Peñas… - Frontiers in plant …, 2021 - frontiersin.org
Germination offers advantages to improve legume protein digestibility as it disintegrates
seed structure and hydrolyzes proteins and anti-nutrients. Seed permeability (related to …
seed structure and hydrolyzes proteins and anti-nutrients. Seed permeability (related to …
Comparative study of the structural and functional properties of membrane-isolated and isoelectric pH precipitated green lentil seed protein isolates
The demand for isolated seed proteins continues to increase but functionality in food
systems can be greatly dependent on the extraction method. In this work, we report the …
systems can be greatly dependent on the extraction method. In this work, we report the …
[HTML][HTML] Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility
Fava bean (Vicia faba L.) is a high-protein crop consumed worldwide and is an exceptional
plant-based protein source for human consumption. The present study evaluated in vitro …
plant-based protein source for human consumption. The present study evaluated in vitro …
Impact of protein-enriched plant food items on the bioaccessibility and cellular uptake of carotenoids
M Iddir, JF Porras Yaruro, E Cocco, EM Hardy… - Antioxidants, 2021 - mdpi.com
Carotenoids are lipophilic pigments which have been associated with a number of health
benefits, partly related to antioxidant effects. However, due to their poor solubility during …
benefits, partly related to antioxidant effects. However, due to their poor solubility during …
Nutritional contributions and processability of pasta made from climate-smart, sustainable crops: A critical review
P Pinel, MN Emmambux, C Bourlieu… - Critical Reviews in Food …, 2023 - Taylor & Francis
Total or partial replacement of traditional durum wheat semolina (DWS) by alternative flours,
such as legumes or wholegrain cereals in pasta improves their nutritional quality and can …
such as legumes or wholegrain cereals in pasta improves their nutritional quality and can …
[HTML][HTML] Role of food processing and incorporating legumes in food products to increase protein intake and enhance satiety
Background Legumes are an important source of plant-based protein that are known to
provide many beneficial health effects, but their global consumption is low. Thus, processing …
provide many beneficial health effects, but their global consumption is low. Thus, processing …
Contribution of whey protein denaturation to the in vitro digestibility, biological activity and peptide profile of milk protein concentrate
The impact of whey protein (WP) denaturation on the in vitro digestibility and biological
activity of milk protein concentrate-85 (MPC85) was investigated. MPC85S1 and MPC85S2 …
activity of milk protein concentrate-85 (MPC85) was investigated. MPC85S1 and MPC85S2 …