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 …

Hydration is a crucial step during grain processing. It is performed prior to many other
processes, such as germination, cooking, extraction, malting and fermentation. The number …

Peleg model was used to determine the instance moisture content of three varieties of bean
(Talash, Sadri and Mahali Khomein) and three varieties of chickpea (Desi, small Kabuli and …

Wheat malt has been widely used in food industry as an important source of endogenous
enzymes, such as amylases. However, malting is a time-consuming process. Thus, this work …

Wheat has been increasingly employed as malt in the food industry. As the malting process
demands long processing time, ultrasound can be a clean intensifying alternative. This work …

Valorisation of grape pomace, a by-product of the winery industry, has been pushed into the
spotlight in recent years since it can enable lower environmental impact, but it can also bring …

Chickpea is gaining importance as a sustainable plant‐based protein source due to its high
protein content and protein bioavailability. Malting and roasting, the traditional processing …

The present study was aimed to model the hydration characteristics of green chickpea (GC)
using mathematical modelling and examine predictive ability of artificial neural network …

Germination is a biochemical process that has been widely used to improve the nutritional
quality, functional properties, and bioavailability of the protein. Soaking is the preliminary …

The Aw reduction is a widely used technique to preserve grains, which hydration kinetics
needs to be studied in order to obtain optimized processes. This work evaluated the …