Future FoodsFunctional and sustainably produced plant protein ingredients are essential for a successful protein transition. Pulse protein ingredients are widely used and are produced through dry fractionation (DF), yielding protein concentrates, or wet ...
Emma Teuling +4 more
doaj +1 more source
Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse flours. [PDF]
J Food Sci Technol, 2017 Moussou N +5 more
europepmc +1 more source
The Effects of Die Temperature and Screw Speed on Extruded Pulse Flours and Their Application in Bread Production. [PDF]
Food Sci NutrTuluk K +4 more
europepmc +1 more source
Effect of Processing, Cultivar, and Crop Year on Volatile Composition in Pulses and Pulse Flours Analyzed by Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry. [PDF]
J Food SciPonskhe K +5 more
europepmc +1 more source
Seed germination improves air classification efficiency of pea and faba bean flours. [PDF]
J Sci Food AgricAbid A +8 more
europepmc +1 more source
Functional Potential of Peruvian Fava Bean Flours in Bread: Antioxidant Activity and Phenolic Bioaccessibility. [PDF]
Plant Foods Hum NutrNicolau AAP +3 more
europepmc +1 more source
Extrusion and enzyme addition enhanced ileal and total tract digestibility of pulse-based diets fed to growing pigs. [PDF]
Transl Anim SciVan Straten WPG +5 more
europepmc +1 more source
Particle-Size-Sieved Fractions of <i>Caesalpinia pulcherrima</i> Seed Flour: Physicochemical, Nutritional, and Functional Properties. [PDF]
ACS Omegade Sousa PB +8 more
europepmc +1 more source
Nutritional Improvement of Sugar-Snap Cookies Supplemented with <i>Ganoderma sessile</i> and <i>Pleurotus ostreatus</i> Solid-State Fermentation Flours. [PDF]
FoodsMazzola A +4 more
europepmc +1 more source
Nutritionally Enriched Maize- and Rice-Based Gluten-Free Biscuits: Leveraging Local Legume Flours for Improved Quality. [PDF]
FoodsAllouch Tounsi W +9 more
europepmc +1 more source