One of the recent, innovative, and digital food revolutions gradually gaining acceptance is
three-dimensional food printing (3DFP), an additive technique used to develop products …

Lentil is one of the most important food legumes consumed widely throughout the world.
Lentils are produced in diverse agroecological regions, such as Asia, North and South …

Highlights•An overview of lentil flour as novel ingredient in food technology is
provided.•Lentil flour may improve nutritional quality, acceptance and health …

There is an increase in the use of adoptable bioprocessing methods for the development of
high-quality pulse ingredients. This study investigated the nutritional composition …

The microstructural and physicochemical compositions of bean (Phaseolus vulgaris), lentil
(Lens culinaris Merr.), soybean (Glycine max L.), chickpea (Cicer aretinium L.) and lupine …

The organoleptic quality of pulses and their derived ingredients is fundamental in human
utilization and evolution of food. However, the widespread use of pulses is hindered by their …

Due to its high nutritional value and increasing consumption trends, plant-based proteins
were used in a variety of dietary products, either in their entirety or as partial substitutions …

European cranberrybush (Viburnum opulus) seed oil is generating considerable interest in
terms of rich nutrient composition and health benefits. Seed oil can be used in food …

The purpose of this study was to create conjugates between faba bean proteins (FP) and
grape leaf polyphenols (GLP) utilizing an alkaline treatment assisted by sonication. The …

Lentil is an alternative gluten-free source with high protein content. In our study, lentil seeds
were germinated to enhance the functional and antioxidant properties of lentil. The raw and …