Plant-based food products are generating a growing interest as part of the ongoing transition
to a primarily plant-based diet, which makes demands to the quality, functionality, and health …

Grain legumes or pulses, including lentil (Lens culinaris Medik), have gained increasing
popularity among consumers and food processors in recent years. This trend has been …

In recent years, various types of plant-based meat, dairy, and seafood alternatives merged in
the health-conscious consumer market. However, plant-based alternatives present …

Fermentation was traditionally used all over the world, having the preservation of plant and
animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation …

A rapidly growing population, resource scarcity, and the future sustainability of our food
supply are among the major concerns of today's food industry. The importance of resilient …

The effects of hydrolysis by commercial food-grade proteases on the physicochemical and
techno-functional properties of lentil protein concentrate were investigated. Lentil protein …

Pasta represents a dominant portion of the diet worldwide and its functionalization with high
nutritional value ingredients, such as legumes, is the most ideal solution to shape …

Legume protein ingredients are receiving continuous interest for their potential to formulate
plant-based dairy analogs. In this study, a legume-based slurry was produced from an …

Fermentation is widely used in the processing of dairy, meat, and plant products. Due to the
growing popularity of plant diets and the health benefits of consuming fermented products …

In this study, the effect of selected Lactobacillus acidophilus ATCC 4356, Limosilactobacillus
fermentum DSM 20052, and Lacticaseibacillus paracasei subsp. paracasei DSM 20312 …