Results 21 to 30 of about 917 (108)

Exploring the anticancer and antioxidant properties of Vicia faba L. pods extracts, a promising source of nutraceuticals [PDF]

PeerJ, 2022
Background Pulse crops are considered the major sources of proteins, dietary fiber, micronutrients, and bioactive phytochemicals. Among the numerous pulse crops, broad beans (Vicia faba L.) have received particular attention due to their nutraceutical ...
Jessica Ceramella, Chiara La Torre, Michele De Luca, Domenico Iacopetta, Alessia Fazio, Alessia Catalano, Gaetano Ragno, Pasquale Longo, Maria Stefania Sinicropi, Camillo Rosano   +9 more
doaj   +2 more sources

Generating Multi-Functional Pulse Ingredients for Processed Meat Products—Scientific Evaluation of Infrared-Treated Lentils

Foods, 2023
In the last decade, various foods have been reformulated with plant protein ingredients to enhance plant-based food intake in our diet. Pulses are in the forefront as protein-rich sources to aid in providing sufficient daily protein intake and may be ...
Darshika Pathiraje, Janelle Carlin, Tanya Der, Janitha P. D. Wanasundara, Phyllis J. Shand   +4 more
doaj   +1 more source

Pea and lentil flour quality as affected by roller milling configuration

Legume Science, 2021
This study examined the effects of roller mill configuration on pulse flour quality. Dehulled yellow pea and green lentil were ground to flour using a laboratory roller mill characterized by its flexibility to control particle size reduction while ...
Jean‐Charles Motte, Robert Tyler, Aidin Milani, Janelle Courcelles, Tanya Der   +4 more
doaj   +1 more source

Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review

Foods, 2021
Legumes have been consumed since ancient times all over the world due to their easy cultivation and availability as a low-cost food. Nowadays, it is well known that pulses are also a good source of bioactive phytochemicals that play an important role in ...
Mercedes M. Pedrosa, Eva Guillamón, Claudia Arribas   +2 more
doaj   +1 more source

Physicochemical properties and rheological behavior of flours and starches from four bean varieties for gluten-free pasta formulation

Journal of Agriculture and Food Research, 2019
The rheological behavior of gluten-free flour dispersions from four pulse market classes, including great northern, navy, red kidney (Phaseolus vulgaris L.), and garbanzo beans (Cicer arietinum) were evaluated and compared to soft wheat as a gluten ...
Hollman Motta Romero, Yue Zhang
doaj   +1 more source

Fourier‐transform infrared spectroscopy: An inexpensive, rapid, and less‐destructive tool for starch and resistant starch analysis from pulse flour

Plant Phenome Journal, 2023
Pulse crops are a rich source of resistant starch (RS) (5–7 g/100 g), a prebiotic carbohydrate that promotes gut health. The standard method to measure total starch (TS) and RS is through enzymatic assay; however, this is both time consuming and ...
Nathan Johnson, Pushparajah Thavarajah, Amod Madurapperumage, Nathan Windsor, Leung Tang, Dil Thavarajah   +5 more
doaj   +1 more source

Optimised dry processing of protein concentrates from Australian pulses: A comparative study of faba bean, yellow pea and red lentil seed material

Legume Science, 2023
Milling and air classification settings were optimised for production of protein concentrates from Australian faba bean, yellow pea and red lentil seed material. Pulses were milled to flour of three progressively finer particle size distributions (D50 of
Daniel J. Skylas, Joel B. Johnson, John Kalitsis, Sonya Richard, Chris Whiteway, Ian Wesley, Mani Naiker, Ken J. Quail   +7 more
doaj   +1 more source

CRISPR/Cas9-mediated lipoxygenase gene-editing in yellow pea leads to major changes in fatty acid and flavor profiles

Frontiers in Plant Science, 2023
IntroductionAlthough pulses are nutritious foods containing high amounts of protein, fiber and phytochemicals, their consumption and use in the food industry have been limited due to the formation of unappealing flavors/aromas described as beany, green ...
Pankaj Bhowmik, Wei Yan, Connor Hodgins, Brittany Polley, Tom Warkentin, Michael Nickerson, Dae-Kyun Ro, Frédéric Marsolais, Claire Domoney, Shiva Shariati-Ievari, Michel Aliani, Michel Aliani   +11 more
doaj   +1 more source

Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes

Foods, 2023
Industrial applications of pulses in various food products depend on pulse flour techno-functionality. To manipulate the techno-functional properties of yellow pea flour, the effects of flour particle size (small vs. large), extrusion temperature profile
Nasibeh Y. Sinaki, Jitendra Paliwal, Filiz Koksel   +2 more
doaj   +1 more source

Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review

Foods, 2022
Bread is one of the most widely consumed foods in all regions of the world. Wheat flour being its principal ingredient is a cereal crop low in protein. The protein content of a whole grain of wheat is about 12–15% and is deficit in some essential amino ...
Sunday J. Olakanmi, Digvir S. Jayas, Jitendra Paliwal   +2 more
doaj   +1 more source