Chemical and Functional Properties of Chickpea (<i>Cicer arietinum</i> L.)-Based Fermented Beverages Produced Using Different Lactic Acid Bacteria. [PDF]
FoodsPazzanese A +6 more
europepmc +1 more source
Food Frontiers, Volume 7, Issue 3, May 2026.Natural compounds regulate gut microbiota by improving microbial balance and increasing probiotics, which boost short‐chain fatty acid production to alleviate insulin resistance and inflammation. Additionally, they stimulate appetite‐suppressing hormones through bile acid signaling, while inhibiting pathogenic bacteria to repair intestinal barrier ...
Hongchao Yuan +7 more
wiley +1 more source
Differential seedling responses of chickpea varieties to hexavalent chromium (VI) stress under controlled conditions. [PDF]
PLoS OneHammad M +5 more
europepmc +1 more source
Green Proteins: A Sustainable Alternative to Animal‐Based Proteins for Global Protein Security
Food Frontiers, Volume 7, Issue 3, May 2026.This study highlights the drawbacks associated with animal‐based proteins, such as their contribution to greenhouse gas emissions, large‐scale land use, and worsening food insecurity. It suggests that green sources of proteins, including legumes, grains, seeds, leaves, and algae, are possible sustainable alternatives. Shifting towards these plant‐based
Ifrah Usman +8 more
wiley +1 more source
Conventional gene stacking as a strategy to improve chickpea resistance to Ascochyta blight. [PDF]
Front Plant SciAlaskar B, Khatib F, Al-Daoude A.
europepmc +1 more source
The Rise of Plant‐Based Proteins: Consumer Perception and Challenges
Food Science &Nutrition, Volume 14, Issue 5, May 2026.The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley +1 more source
Valorisation of cheese whey into single-cell protein by Lactococcus garvieae: dual waste nitrogen supplementation and uncertainty-informed process evaluation. [PDF]
World J Microbiol BiotechnolUzun Hİ, Önlü H.
europepmc +1 more source
Food Science &Nutrition, Volume 14, Issue 5, May 2026.This study aimed to develop a gluten‐free biscuit with a low glycemic index by completely replacing wheat flour with flours from three local plant foods (tiger nut, dana, and avocado). The methodology began with the production of tiger nut and dana flours and avocado paste followed by the mixing plan and obtention of 09 (nine) formulations. The optimal
Ghislain Maffo Tazoho +5 more
wiley +1 more source
Silver nanoparticles as a sustainable approach to enhance crop health and mitigate seawater-induced salt toxicity in chickpea. [PDF]
Front Plant SciAlabdallah NM, Latif S.
europepmc +1 more source
Seed germination improves air classification efficiency of pea and faba bean flours
Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4320-4330, May 2026.Abstract BACKGROUND Increasing interest in incorporating pulses into human diets has increased demand for their fractionation into diverse food ingredients. Air classification has relatively low capital and operating costs, uses no water, and preserves the native protein structure.
Areha Abid +8 more
wiley +1 more source