In the present study, yellow pea (CDC Amarillo) and faba bean (CDC Snowdrop) seeds
were soaked overnight and then germinated in the dark at ambient temperature for 24, 48 …

There is an increase in the use of adoptable bioprocessing methods for the development of
high-quality pulse ingredients. This study investigated the nutritional composition …

This study investigated the effect of low-intensity pulsed electric field (PEF)(0.3–0.7 kV/cm)
and/or germination (0–72 h, 20° C) on faba beans prior to flour-and breadmaking. PEF (0.5 …

Çeşitli metabolik ve kronik hastalıkların dünya genelindeki görülme sıklığının artması,
beslenmenin sağlık üzerinde çok önemli bir role sahip olduğunu göstermektedir. Son …

To investigate the effect of gelatin peptide on the inhibition of quality deterioration in stored
pudding, gelatin peptide with antioxidant properties was added to pudding products. For this …

Novel formulation of cookies from germinated legumes and triticale was developed by using
central composite design of response surface methodology. Quality parameters like snap …

This work investigated the effect of hydroxypropylation on the physicochemical
characteristics of Basmati and Irri rice starches with milk and water. The effect of …

The food sector is constantly responding to consumers' increased demands concerning
healthy nutrition and beneficial ingredients. This study presented the development of three …

Background and objectives Germination of pulse seeds can effectively improve the
functional and nutritional properties of resultant flours for broader food applications to deliver …

Pulses are processed in diverse ways prior to consumption. Soaking and germination are
among the most common traditional, household‐level food processing strategies. This study …