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 …

Plant protein is rapidly becoming more of a prime interest to consumers for its nutritional and
functional properties, as well as the potential to replace animal protein. In the frame of …

Soybean meal is a class of by-products obtained from the processing of soybean products.
Despite its high nutritional value, the presence of glycoside isoflavones limits human use of …

Plant protein ingredients are gaining attention for human nutrition, yet they differ significantly
from animal proteins in functionality and nutrition. Fungal solid-state fermentation (SSF) can …

The present investigation was carried out to elucidate the effect of soaking, boiling and
germination on the nutritional, antinutritional, functional and thermal characteristics of the …

Fava bean (Vicia faba L.) is a protein-rich pulse with high nutritional value, but its functional
and sensory characteristics limit its application in foods. Solid-state fermentation (SSF) can …

The effect of two processing methods of Jack beans (ie cooked bean (CB) and cooked
tempeh (CT)) on the in vitro digestibility of protein and starch, as well as the production of …

This study explored the nutritional qualities of black mash bean flour impacted by
fermentation, gelatinization and their combination. Protease activity, in vitro protein …

Background: Diacylglycerol (DAG) oil is a natural component of various edible oils. DAG has
been reported to prevent obesity through a variety of potential mechanisms in comparison …

The increasing popularity of hempseed oil consumption contributes to an increased
production of hemp-pressed cake (HPC), which is mainly underutilized feedstock. This study …