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 …

A rapidly growing population, resource scarcity, and the future sustainability of our food
supply are among the major concerns of today's food industry. The importance of resilient …

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 …

Seaweeds are industrially exploited for obtaining pigments, polysaccharides, or phenolic
compounds with application in diverse fields. Nevertheless, their rich composition in fiber …

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

The digestibility and bioavailability of plant protein are the key factors for meeting human
nutritional needs and particularly when looking for alternatives for animal-based proteins …

There are numerous challenges facing the modern food and agriculture industry that
urgently need to be addressed, including feeding a growing global population, mitigating …

To enhance the functional properties and utilization of sesame protein, the impact of different
germination treatments (0 d, 2 d, and 4 d) on the structural and functional properties 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 increased consumption of legume seeds as a strategy for enhancing food security,
reducing malnutrition, and improving health outcomes on a global scale remains an ongoing …