Peas as an alternative protein source have attracted a great deal of interest from the food
industry and consumers in recent years. However, pea proteins usually do not taste neutral …

Yellow field peas (Pisum sativum L.) hold significant value for producers, researchers, and
ingredient manufacturers due to their wealthy composition of protein, starch, and …

Pea pod (PP) is an agricultural by‐product with 10%–13% protein content which has a
potential to be converted to value‐added ingredients. In this study, different protein …

Abstract Pea (Pisum sativum L.), a leguminous crop, is majorly processed into canned,
dehydrated, and frozen forms. The outer pod comprehends about 35–40% of the pea's …

The food industry produces large quantities of waste, which is available in bulk at zero cost.
This study aimed to investigate a new method to maximize the protein intake from pea peels …

BACKGROUND In this study, pea (Pisum sativum L.) pod powder (PPP) was incorporated
(1% and 3% w/w) into a probiotic ice cream formulation containing Enterococcus faecium …

In this study, tartary buckwheat combined with compound strains was fermented to make
sourdough and applied to improve frozen dough. The results showed that the compound …

The focus on sustainable utilization of agricultural waste is currently a leading area of
scientific research, driving significant advancements in technology and circular economy …

To investigate the use of chestnut shell powder, an agricultural industry by-product, as a
value-added ingredient for enhancing the nutritional profile of brioche bread, this study …

Bakery nutritional products are limited in a global market considering the consumer
preferences. Recent years have seen a surge in publications, especially in India and Latin …