Results 121 to 130 of about 16,815 (227)

Technological Advances in Mung Bean (Vigna radiata (L.) Wilczek) Milling, Processing, and Utilization

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare, Ashlyn Rairdin, Venkata Naresh Boddepalli, Amrita Ray, Arti Singh   +4 more
wiley   +1 more source

Black Gram (Vigna mungo L.) Hull as a Source of Soluble Dietary Fiber: Preparation and Application in Chocolate Cake With Lowering Glycemic Index

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Black gram hull (BGH), by‐product from a sprouting process, is a source of soluble dietary fiber (SDF) with bioactivity, making it an interesting ingredient for development of food products with health‐promoting effect. This research aims to examine the effect of alkaline‐aided extraction (0.5%, 1%, and 2% NaOH solutions) on physicochemical ...
Chi Vo Ngoc Dinh, Tantawan Pirak, Nopparat Prabsangob   +2 more
wiley   +1 more source

Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir, Muhammad Junaid Anwar, Muhammad Hammad Anwar, Huma Arif, Abuzar, Priya Pravin Bora, Ghazaleh Ahmadi Partovi   +6 more
wiley   +1 more source

Development of Chickpea‐Based Multigrain Gluten‐Free Crackers: Formulation Optimization and Evaluation of Nutritional, Antioxidant, and Quality Attributes

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Gluten‐free crackers often show limited nutritional quality because wheat flour is commonly replaced with starch‐rich ingredients that reduce protein, fiber, and bioactive compound contents. In this study, multigrain gluten‐free crackers were developed using different combinations of corn, chickpea, rice, and sorghum flours and evaluated for ...
Sehrish Jabbar, Muhammad Waqar, Saira Urooj, Mian Kamran Sharif, Noor Shazliana Aizee Abidin, Djilali Benabdelmoumene, Said Dahmouni, Sajad Ali   +7 more
wiley   +1 more source

Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

Microbial Cell Factories, 2011
Celiac disease (CD) is an immune-mediated disease, triggered in genetically susceptible individuals by ingesting gluten from wheat, rye, barley, and other closely related cereal grains.
Moroni Alice, Arendt Elke K, Zannini Emanuele   +2 more
doaj   +1 more source

Investigation of stress relaxation in hydrated gluten networks using spectral analysis

Gluten and its protein fractions were isolated from wheat flour. Stress relaxation in hydrated gluten, its protein fractions and varying percentage mixtures of the components were investigated by means of rheometry and confocal laser scanning microscopy.
Dahunsi, Oluwatodimu Samuel
core  

Physicochemical, Sensory, and Antioxidant Properties of Wheat Biscuits Fortified With Soy Flour and Guava (Psidium guajava) Powder

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Guava is known for being rich in vitamin C, fiber, and polyphenol compounds, and soy flour is an abundant source of plant‐based protein and minerals. The investigation focused on the formulation of biscuits enriched with antioxidants and nutrients, using guava and soy flour, to meet the increasing demand for functional meals that provide ...
Md. Jaynal Abedin, Suraiya Akter, Aurpita Sabitry Chowdhury, Monzur Morshed Ahmed, Tasnim Farzana   +4 more
wiley   +1 more source

ประสิทธิผลของควินัวในผลิตภัณฑ์ขนมปังปราศจากกลูเตน: The effectiveness of quinoa in gluten-free bread

, 2023
Nowadays, the number of people who have coeliac disease, a chronic, lifelong disease caused by the body’s exposure to gluten-containing foods, increases.
ชูชีพ, กมลวรรณ, ฉัตรอนุมานนท์, พัทธนันท์   +1 more
core  

A Microwave Spectroscopy Study for Gluten-Free Bread Doughs

IEEE Transactions on AgriFood Electronics
Gluten-free products market is experiencing a noticeable growth, due to the worldwide increase of celiac disease and intolerances. Among gluten-free products, bread is the most challenging food to replace, since gluten-free flours have a complex microstructure and processing.
Luigi Di Michele, Matteo B. Lodi, Giacomo Muntoni, Andrea Melis, Federica Di Prima, Ferdinando Nunziata, Giuseppe Mazzarella, Alessandro Fanti   +7 more
openaire   +1 more source

Comparative Physicochemical and Techno‐Functional Characterisation of Legume Protein Concentrates for Gluten‐Free Bread Applications

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT The increasing demand for plant‐based gluten‐free foods has driven exploration of alternative protein ingredients capable of delivering enhanced structural functionality. This study comparatively evaluated five protein concentrates from red kidney bean (RKB), peanut (PF), soybean (SF), black‐eyed bean (BEB) and melon seed (MSF) to elucidate ...
Mary Nkongho Tanyitiku, Srivathsa Kumbaji, Rakshya Pandit, Saritha Kagula   +3 more
wiley   +1 more source