Globally, the production, distribution, sale and consumption of plant-based foods (PBFs) are
on the increase due to heightened consumer awareness, a growing demand for clean label …

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 …

One of the recent, innovative, and digital food revolutions gradually gaining acceptance is
three-dimensional food printing (3DFP), an additive technique used to develop products …

Germination significantly increased the nutrient composition, total phenolic content, and
antioxidant activity of the chickpea flour cultivars studied (GNG-469 and GNG-1581). Protein …

The impact of germination alone or in combination with solid-state fermentation on the
physicochemical, antioxidant, in vitro digestibility, functional, and thermal characteristics of …

There is an increase in the use of adoptable bioprocessing methods for the development of
high-quality pulse ingredients. This study investigated the nutritional composition …

The microstructural and physicochemical compositions of bean (Phaseolus vulgaris), lentil
(Lens culinaris Merr.), soybean (Glycine max L.), chickpea (Cicer aretinium L.) and lupine …

The present investigation aimed at assessing the impact of biological processing techniques
on bio-and techno-functional characteristics of foxtail millet (Setaria italica L.). Grains were …

The compositional, bioactive, functional, pasting, and thermal characteristics of native,
dehulled, and germinated grass pea flour were examined. Germination significantly …

Diversification of plant-based food sources is necessary to improve global food and
nutritional security. Pulses have enormous nutritional and health benefits in preventing …