Legumes and cereals contain high amounts of macronutrients and micronutrients but also
anti-nutritional factors. Major anti-nutritional factors, which are found in edible crops include …

Legume proteins have a promising future in the food industry due to their nutritional,
environmental, and economic benefits. However, their application is still limited due to the …

Legumes provide a major portion of protein and calories in the diet of many people around
the world. Among different legumes, chickpeas have higher bioavailability and protein …

Cold plasma (CP) is an emerging non-thermal processing technology with the potential to
increase product longevity without compromising food quality or safety. The value of plant …

Understanding the potential uptake and biodistribution of engineered nanoparticles (ENPs)
in soil-grown plants is imperative for realistic toxicity and risk assessment considering the …

Chickpeas are a very important legume crop and have abundant protein, carbohydrate, lipid,
fiber, isoflavone, and mineral contents. The chemical compositions of the four chickpea …

Chickpea is an important edible legume that can be grown in rain fed conditions. Image
analysis and machine learning could be used for rapid and non-destructive determination of …

Salmonella pullorum is a highly pathogenic bacteria in poultry industry. However, antibiotics
were restricted in many countries because of the increasing risk of antibiotic resistance …

Cicer arietinum or chickpea is an important and highly nutritious pulse, a source of complex
carbohydrates, proteins, vitamins, and minerals, considered non-allergenic, and non-GMO …

Pulse-based snack bars incorporated with probiotics were developed to provide an
overview for the preparation of simple functional food concerning the antioxidant load and …