Lactic acid bacteria are a kind of microorganisms that can ferment carbohydrates to produce
lactic acid, and are currently widely used in the fermented food industry. In recent years, with …

Faba beans (Vicia faba L.) are the third most important legume after soya (Glycine max) and
pea (Pisum sativum). Similar to other legumes, it contains high amount of lysine rich protein …

In this study, the applicability of extrusion-based 3D printing technology for food pastes
made of protein, starch and fiber-rich materials was assessed, as a starting point in the …

Faba beans are emerging as sustainable quality plant protein sources, with the potential to
help meet the growing global demand for more nutritious and healthy foods. The faba bean …

As one of the most traditional biotechnologies, sourdough fermentation has deep effects on
rheology, sensory and shelf life attributes of baked goods. The most recent literature has …

Legume proteins have a promising future in the food industry due to their nutritional,
environmental, and economic benefits. However, their application is still limited due to the …

Dry fractionated faba bean protein-rich flour (FPR) produced by milling/air classification, and
faba bean protein isolate (FPI) produced by acid extraction/isoelectric precipitation were …

Gamma-amino butyric acid (GABA) is marketed in the US as a dietary supplement. USP
conducted a comprehensive safety evaluation of GABA by assessing clinical studies …

Plant‐based yogurt alternatives are increasing in market value, while dairy yogurt sales are
stagnating or even declining. The plant‐based yogurt alternatives market is currently …

Lactic acid bacteria were isolated and identified from quinoa flour, spontaneously fermented
quinoa dough, and type I quinoa sourdough. Strains were further selected based on …