Pea (Pisum sativum) is an important source of nutritional components and is rich in protein,
starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient …

Legumes and cereals contain high amounts of macronutrients and micronutrients but also
anti-nutritional factors. Major anti-nutritional factors, which are found in edible crops include …

Protein digestibility is currently a hot research topic and is of big interest to the food industry.
Different scoring methods have been developed to describe protein quality. Cereal protein …

Background Pulses are widely consumed as a source of protein along with cereals.
Chickpea (Cicer arietinum L.) is the oldest and cultivated major pulse crop in India. It is a rich …

Rising health concerns and increasing obesity levels in human society have led some
consumers to cut back on animal protein consumption and switch to plant-based proteins as …

With the constant increase in protein demand globally, it is expedient to develop a strategy
to effectively utilize protein, particularly those extracted from plant origin, which has been …

The development of plant-based meat is drawing considerable attention from scientific and
industrial communities. In this frame, textured vegetable proteins (TVP) are gaining a …

The consumption of healthy food, in order to strengthen the immune system, is now a major
focus of people worldwide and is essential to tackle the emerging pandemic concerns …

In this paper, we review the physicochemical phenomena occurring during the structuring
processes in the manufacturing of plant-based meat analogs via high-moisture-extrusion …

Bioactive compounds are substances which are present in foods in small amounts and have
the ability to provide health benefits. Bioactive compounds include but are not limited to long …