Pulse Proteins: Processing, Nutrition, and Functionality in Foods

Pulse Proteins: Processing, Nutrition, and Functionality in Foods

Pulses are grown worldwide and provide agronomic benefits that contribute to the sustainability of cropping systems. Pulses are high in protein and provide a good source of carbohydrates, dietary fibre, vitamins, minerals, and bioactive constituents. Crops such as lupins, chickpeas, faba beans, fiel...

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Bibliographic Details
Main Authors: Valeria Messina, Daniel J. Skylas, Thomas H. Roberts, Peter Valtchev, Chris Whiteway, Ziqi Li, Andreas Hopf, Fariba Dehghani, Ken J. Quail, Brent N. Kaiser
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
pulses
protein ingredients
functionality
food processing
Online Access:https://www.mdpi.com/2304-8158/14/7/1151
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