Faba beans (Vicia faba L.) are the third most important legume after soya (Glycine max) and
pea (Pisum sativum). Similar to other legumes, it contains high amount of lysine rich protein …

Faba beans are emerging as sustainable quality plant protein sources, with the potential to
help meet the growing global demand for more nutritious and healthy foods. The faba bean …

Background Aerated food products are becoming increasingly popular among consumers
due to their visual appeal and peculiar sensory properties. Foam formation and stabilization …

The food industry, along with the consumers, is interested in plant‐based diet because of its
health benefits and environmental sustainability. Vicia faba L.(V. faba) is a promising source …

Periodontal diseases and dental caries are the most common infectious oral diseases
impacting oral health globally. Oral cavity health is crucial for enhancing life quality since it …

The increased consumption of legume seeds as a strategy for enhancing food security,
reducing malnutrition, and improving health outcomes on a global scale remains an ongoing …

The food industry, academia, food technologists, and consumers have become more
interested in using faba bean seeds in the formulation of new products because of their …

Faba bean (Vicia faba L.) is one of the foremost candidate crops for simultaneously
increasing both sustainability and global supply of plant protein. On a dry matter basis, its …

Over the last decade, plant-based beverages have gained popularity amongst consumers
who are seeking alternative and environmentally sustainable options to traditional dairy …

Faba bean (Vicia faba L.) holds great importance for human and animal nutrition for its high
protein content. However, better understanding of its seed protein composition is required in …