Legume proteins have a promising future in the food industry due to their nutritional,
environmental, and economic benefits. However, their application is still limited due to the …

Legume seeds are a potential protein source from plants. It has been reported that regular
consumption of legumes in diet can ameliorate many serious cardiovascular diseases. Its …

Aiming at meeting recent consumers requirements in terms of high nutritional value and
functional foods, the cereal food industry has proposed the use of legumes as wheat …

This study aimed at evaluating the composition of nineteen traditional Italian legumes and at
investigating the potential of the sourdough fermentation with selected lactic acid bacteria to …

Nowadays there is an increasing demand for vegetable protein sources as an alternative to
that of animal origin, not only for its greater environmental sustainability but also for its …

Consumers are more aware and demanding of healthy food options, besides being
concerned with environment-friendly consumption. This paper aims to evaluate nutritional …

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 …

Fermented food products, especially those derived from cereals and legumes are important
contributors to diet diversity globally. These food items are vital to food security and …

Fermentation is widely used in the processing of dairy, meat, and plant products. Due to the
growing popularity of plant diets and the health benefits of consuming fermented products …

The experimental activities carried out in this study aimed at designing a lentil-based
beverage rich in soluble and digestible proteins. In order to extract soluble proteins, lentil …