Background There has been a growing interest in consumers around the world in adopting a
more plant-based diet for health, sustainability, and ethical reasons. Many commercially …

Hemp and hemp seed press cake—a by-product of hemp oil production—are high-protein,
gluten-free raw materials that are often used to enhance the nutritional value of breads. The …

The pulse flours obtained from broad bean, red and green lentil were characterised in order
to identify potential applications for obtaining food products with short ingredient list. The …

Se desamargó, secó, molió y extrajo aceite por Expeller de tarwi; obteniéndose el
subproducto de la extracción (torta de tarwi) al cual se le extrajo la proteína obteniendo un …

In this study, wheat flour used in Turkish noodle (eri? te) production was replaced with lupin
flour (10, 20 and 30%) and lupin bran (10, 15 and 20%). Transglutaminase (TG) enzyme …

Three different types of whole pulse flours (broad bean, green and red lentils) were used to
obtain emulsions and thereafter heat-set gels, and their properties were compared to the soy …

The increased social and economic importance of ready–made food production, together
with the complexity of production technology, processing, handling and acceptance of these …