Germination is a traditional process and a re-emerging trend in healthy foods, resulting a
progressively increase in scientific research on their nutritional traits and phytochemical …

Physical processing techniques significantly influence the characteristics of legume starch,
consequently affecting the potential applications of legume-based products. This review …

In-vitro inhibitory properties of peptides released from camel milk proteins against dipeptidyl
peptidase-IV (DPP-IV), porcine pancreatic α-amylase (PPA), and porcine pancreatic lipase …

The physicochemical, functional, thermal properties and in vitro digestibility of flours from
germinated Bambara groundnut (BGN) were monitored over 72 h. In a time dependent …

Jackfruit seed starch (JFSS) was modified by an improved extrusion cooking technology
(IECT), and the supramolecular structure, molecular weight, debranched chain length …

This report describes an investigation of camel whey protein hydrolysates (CWPH) produced
by gastric and pancreatic enzymes for their in vitro antidiabetic, anticancer, and anti …

Grain legumes are important for human nutrition and contain slow-release carbohydrates.
The major carbohydrate in legumes is starch, accounting for 40–50% of their total weight …

The prevalence of type 2 diabetes (T2D) has become a major public health concern
worldwide. Slowly digested or indigestible carbohydrates such as resistant starch (RS) are …

Background The prevalence of diabetes and obesity is increasing globally, causing a
serious threat to human health. Regarding starch blocking, the α-amylase inhibitor (α-AI) of …

Cooking time of the common bean is an important trait for consumer preference, with
implications for nutrition, health, and environment. For efficient germplasm improvement …