Lentil (Lens culinaris Medik) as nutrient‐rich and versatile food legume: A review
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 …
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
Highlights•An overview of lentil flour as novel ingredient in food technology is
provided.•Lentil flour may improve nutritional quality, acceptance and health …
provided.•Lentil flour may improve nutritional quality, acceptance and health …
Impact of germination on the microstructural and physicochemical properties of different legume types
The microstructural and physicochemical compositions of bean (Phaseolus vulgaris), lentil
(Lens culinaris Merr.), soybean (Glycine max L.), chickpea (Cicer aretinium L.) and lupine …
(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
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 …
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 …
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 …
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 …
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 …
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 …
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 …
of goat yogurt during storage with the addition of dairy bioactive peptides and a mixture of …