BACKGROUND Consumer demand for plant‐based cheese analogues (PCA) is growing
because of the easy and versatile ways in which they can be used. However, the products …

Introduction Although pulses are nutritious foods containing high amounts of protein, fiber
and phytochemicals, their consumption and use in the food industry have been limited due …

Soy (Glycine max) is used in a wide range of products and plays a major role in replacing
animal-based products. Since the cultivation of soy is limited by cold climates, this review …

The effect of steaming (100℃), boiling (100℃), frying (160℃) and high-pressure steam
(121℃) on crayfish (Procambarus clarkii) quality was compared. The results showed that all …

Pea (Pisum sativum) protein, as a pulse protein second only to soy protein, has shown
increasing popularity in the plant-based food market. Numerous studies have shown the …

Nowadays, a wide range of non-traditional gluten-free products can be purchased. Although
consumers identify all these as being similar, their nutritional composition can differ …

Pulse consumption has been associated with reduced postprandial glucose response
(PPGR) and improved satiety. The objective of this study was (i) to investigate the effects of …

In the current research, an attempt was made to evaluate the impact of microwave roasting
on the various physico-chemical and sensory properties of chickpea flour (sattu). Different …

Present study investigated the impact of flour preparation and thermal processing on the
headspace volatile profile of aqueous suspensions of three different chickpea flour types …

In this study, the effects of oven roasting and microwave roasting on some properties of
walnut kernels were determined. Roasting methods at different oven temperatures (70, 100 …