Meat analogue research and development focuses on the production of sustainable
products that recreate conventional meat in its physical sensations (texture, appearance …

Climate change is causing soil salinization, resulting in crop losses throughout the world.
The ability of plants to tolerate salt stress is determined by multiple biochemical and …

Plant-sourced proteins offer environmental and health benefits, and research increasingly
includes them in study formulas. However, plant-based proteins have less of an anabolic …

Faba bean (Vicia faba L.), a nutritious leguminous cool tolerant crop, is widely cultivated
throughout the world. China, Ethiopia, the United Kingdom, Australia, and France are the …

Background Food security is a current major concern. Protein malnutrition, in particular, must
be overcome urgently. Simultaneously, food manufacturers are increasingly interested …

Although fermentation probably originally developed as a means of preserving food
substrates, many fermented foods (FFs), and components therein, are thought to have a …

Protein is an essential macronutrient and a key structural component of many foods. The
nutritional and technological properties of food protein ingredients depend on their source …

Dry fractionated faba bean protein-rich flour (FPR) produced by milling/air classification, and
faba bean protein isolate (FPI) produced by acid extraction/isoelectric precipitation were …

The food industry, along with the consumers, is interested in plant‐based diet because of its
health benefits and environmental sustainability. Vicia faba L.(V. faba) is a promising source …

Mediterranean agriculture has coevolved with harsh environments and changing climate
conditions over millennia, generating an extremely rich heritage of traditional knowledge; …