Lentil (Lens culinaris Medik) as nutrient‐rich and versatile food legume: A review

LD Kaale, M Siddiq, S Hooper - Legume Science, 2023 - Wiley Online Library
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 …

Lentil flour: Nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry

A Romano, V Gallo, P Ferranti, P Masi - Current Opinion in Food Science, 2021 - Elsevier
Highlights•An overview of lentil flour as novel ingredient in food technology is
provided.•Lentil flour may improve nutritional quality, acceptance and health …

Impact of germination on the microstructural and physicochemical properties of different legume types

D Atudorei, SG Stroe, GG Codină - Plants, 2021 - mdpi.com
The microstructural and physicochemical compositions of bean (Phaseolus vulgaris), lentil
(Lens culinaris Merr.), soybean (Glycine max L.), chickpea (Cicer aretinium L.) and lupine …

Application of natural and modified additives in yogurt formulation: Types, production, and rheological and nutraceutical benefits

AO Bankole, EA Irondi, W Awoyale, EO Ajani - Frontiers in Nutrition, 2023 - frontiersin.org
Yogurt, a popular fermented dairy product, is of different types and known for its nutritional
and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to …

[HTML][HTML] Effects of ultrasonic processing on the quality properties of fortified yogurt

A Sarker, RA Siddiqui - Ultrasonics Sonochemistry, 2023 - Elsevier
This study evaluated the effect of ultrasonic processing on functional yogurts fortified with
banana-resistant starch (BRS) and green papaya powder (GPP). Ultrasonication technology …

Impact of Auricularia cornea var. Li polysaccharides on the physicochemical, textual, flavor, and antioxidant properties of set yogurt

J Wang, B Liu, Y Qi, D Wu, X Liu, C Liu, Y Gao… - International Journal of …, 2022 - Elsevier
This study evaluated quality attributes and in vivo antioxidant activity of Auricularia cornea
var. Li polysaccharide (ACP)-fortified set yogurt during 21 days of storage (4° C). Set yogurt …

[HTML][HTML] Physicochemical properties of different pea proteins in relation to their gelation ability to form lactic acid bacteria induced yogurt gel

N Li, M Yang, Y Guo, LT Tong, Y Wang, S Zhang… - Lwt, 2022 - Elsevier
Three commercial pea proteins and a laboratory sample (PL) were assessed for their
physicochemical properties (subunit composition, secondary structure, surface …

[HTML][HTML] Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt

Y Lin, Q Xu, X Li, P Shao - Current Research in Food Science, 2022 - Elsevier
The potential of Tremella fuciformis polysaccharides (TFPS) as a fat substitute in low-fat
yogurt was evaluated in this study. The effects of adding different concentrations of TFPS …

Inorganic contaminants in plant-based yogurts commercialized in Brazil

AP Rebellato, MIA Fioravanti, RF Milani… - International Journal of …, 2023 - mdpi.com
This study aimed to evaluate the content of 11 inorganic elements (Al, Cr, Co, Ni, As, Mo, Cd,
Sb, Ba, Hg, and Pb) in commercial plant-based and animal-based yogurts for comparison …

Effects of dairy bioactive peptides and lotus seeds/lily bulb powder on flavor and quality characteristics of goat milk yogurt

X Zhao, M Cheng, C Wang, H Jiang, X Zhang - Food Bioscience, 2022 - Elsevier
The objective of this study was to evaluate the changes on flavor and quality characteristics
of goat yogurt during storage with the addition of dairy bioactive peptides and a mixture of …