Pulses are a rich source of protein and minerals particularly for the vegetarian and vegan
population. However, several anti‐nutritional compounds, such as trypsin inhibitor, phenolic …

Pulses (grain legumes) are increasingly of interest to the food industry as product
formulators and consumers seek to exploit their fiber‐rich and protein‐rich reputation in the …

As the global protein demand is expected to double in the coming decades due to the
increasing population and new consumer trends, pulses have been identified as a nutritious …

Nowadays, consumers are more conscious of the environmental and nutritional benefits of
foods. Pulses—thanks to both nutritional and health-promoting features, together with their …

The consumption of plant‐based proteins sourced from pulses is sustainable from the
perspective of agriculture, environment, food security, and nutrition. Increased incorporation …

In India, pulses have been cultivated for millennia and served as an essential part of diet
owing to its nutritional quality in terms of protein content. Apart from protein, there are …

Malting is a steeping, germination, and kilning technique used to produce barley malt, which
is used in brewing technology. However, basic aspects of malting can be applied to a wide …

Protein extraction from pulses has received significant attention in the food processing
industry, and as such, several studies have been conducted to develop new methods and to …

The suitability of chickpea, red lentil and green pea for the production of extruded products
(ie, snacks and pasta) was studied. Besides starch and technological properties, the impact …

Increased consumer demand to reduce or replace animal-derived food products with more
sustainable plant options has created new opportunities for pulse research. Pulses are …