Chickpea is grain legumes grown mainly in areas with temperate and semiarid climate. It is
characterized by a high content of protein, fat, vitamins, fiber, and a lower content of …

The increasing demand for gluten-free food products from consumers has triggered food
technologists to investigate a wide range of gluten-free ingredients from different sources to …

Page 1 MONOGRAPH INTERNATIONAL SCIENCE GROUP SCIENTIFIC FOUNDATIONS
OF SOLVING ENGINEERING TASKS AND PROBLEMS DOI 10.46299/ISG.2021. MONO.TECH.II …

There is increasing research towards the substitution of petrochemicals by sustainable
components. Biopolymers such as proteins, polysaccharides, and lipids derive from a variety …

Aquafaba is the thick, clear liquid that results from cooking chickpeas in water. It is typically
discarded as wastewater. The culinary use of chickpea cooking water (aka aquafaba) has …

Four different legumes ie chic pea, lentil, broad and idney beans were evaluated for
chemical components, antinutritional profiling and protein isolates recovery including yield …

Las nuevas tendencias en el consumo de alimentos y los cambiantes estilos de vida se han
enfocado a buscar productos más saludables que además de su aporte nutricional tenga un …

Chickpea flour is a good source of proteins, fibers, minerals and other bioactive compounds
and it could be an ideal ingredient for improving the nutritional value of bread and bakery …

Bakery products are consumed by peoples of all age and economic group. The fortified, fiber
enriched multigrain bakery products are gaining much popularity in market as compared to …

In the present study, optimum extraction conditions of proteins from Spirulina platensis were
determined by using response surface methodology. Box–Behnken design of experiments …