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 …

The increasing consumption of dried fruits requires further attention on the quality
parameters. Drying has become necessary because most fruits are highly perishable owing …

BACKGROUND: Changes in activity of polyphenol oxidase (PPO), peroxidase (POD) and β‐
glucosidase, individual phenolic compounds other than anthocyanins, total phenols …

Food-use of faba bean has been commonly limited by the unpleasant “beany flavour” that
can be induced by untreated beans. Pre-treatment of faba beans with microwave heating for …

Effects of high hydrostatic pressure (HHP) at 300–500MPa for 5–20min and high
temperature short time (HTST) at 110° C for 8.6 s on enzymes, phenolics, carotenoids and …

Lipoxygenase (LOX) is a widely distributed enzyme in plant and animal cells. It catalyzes the
oxidation of polyunsaturated fatty acid into fatty acid hydroperoxides. LOX is also associated …

This report describes the first study comparing different high pressure (HP) and thermal
treatments at intensities ranging from mild pasteurization to sterilization conditions. To allow …

The application of high hydrostatic pressure (HHP)(250 MPa, 35° C for 15 min) and thermal
treatment (80° C for 1 min) reduced the microbial load of carrot and tomato juices to …

This study investigated the effect of superheated steam treatment (SST) and extrusion
treatment (ET) on the changes of lipids in black soybean noodles (BSN) during storage …

Whole grains and legumes are important sources of nutrients and have essential influences
in the human diet. However, the consumption of whole grains and legumes faces many …