Papers mentioning lentils or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study investigated the effects of untreated, milled, and fermented with <i>Lactiplantibacillus plantarum</i> No. 122 red lentils (<i>Lens culinaris</i> L.) on the quality and... Read full abstract on PubMed →
Currently, the world witnesses a growing interest toward conversion to a plant-based diet due to some behavioral or nutritional reasons. The fried green burger (FGB), which is glob... Read full abstract on PubMed →
Lentils are gaining attention with the rise of plant-based diets, yet their consumption remains limited, partly due to poor canning quality. To identify the factors affecting canni... Read full abstract on PubMed →
Twelve Polish pea varieties were malted, and their technological properties were assessed, using a congress mashing regime. Alpha-amylase addition was also used to determine whethe... Read full abstract on PubMed →
Accumulation of heavy metals in food is a major concern for humans' health. This study was aimed at determining the levels of Cu, Fe, Mn, Ni and Zn in chickpea, lentil and pea samp... Read full abstract on PubMed →
Pulses have been part of human nutrition for centuries. They are also used in folk medicine as products with multidirectional medicinal effects. They are annual plants representing... Read full abstract on PubMed →
Dietary pulses, including dry beans, lentils, chickpeas, and dry peas, have the highest proportion of fiber among different legume cultivars and are inexpensive, easily accessible,... Read full abstract on PubMed →
Early responses in healthy adult dogs fed grain-free diets with high inclusion of split peas (20%) and lentils (40%) that may lead to canine diet-induced dilated cardiomyopathy (DC... Read full abstract on PubMed →
Despite the well-known human and planetary health benefits of legumes, consumption is often low. This scoping review aimed to evaluate the inclusion of legumes in global food-based... Read full abstract on PubMed →
Flatulence is one barrier to pulse consumption for many people. Therefore, we examined how processing affects gas production by the microbiome in three classes of pulses. Processin... Read full abstract on PubMed →
Twenty-nine legumes were assessed for their nutritional and phytochemical compositions. Soybean and black soybean had the highest protein contents (34.05-42.65 g/100 g DW, dry weig... Read full abstract on PubMed →
Legumes are a good source of bioactive phenolic compounds which play significant roles in many physiological as well as metabolic processes. Phenolic acids, flavonoids and condense... Read full abstract on PubMed →
Total phenols (TPC) and antioxidant properties were determined in chick-pea, green and red lentils and sweet chestnut flours, in both aqueous-organic extracts and their residues, b... Read full abstract on PubMed →
Microgreens have been used for raw consumption and are generally viewed as healthy food. This study aimed to optimize the yield parameters, shelf life, sensory evaluation and chara... Read full abstract on PubMed →
This study examined the impacts of thermal processing, including boiling, pasteurization (water bath, 30 min), sterilization (121 °C, 15 min), and reheating, on lipid and protein o... Read full abstract on PubMed →
Pine bark extract (PBE) is a material used as a health food. Its functionality is attributed to the antioxidant effect of its contained procyanidins, and quantification of the proc... Read full abstract on PubMed →
This study investigates the effects of hawthorn leaves treatment and preheating on the physicochemical properties, aromatic profiles, and nutritional components of hawthorn wine. T... Read full abstract on PubMed →
Cacao pod husks (CHs), the most abundant by-product of cacao beans production, can potentially become a source of functional ingredients for the food, cosmetic, and pharmaceutical... Read full abstract on PubMed →
Californian-style black olives can undergo different chemical changes during the sterilization process that can affect their sensory and phenol characteristics. Thus, these olives... Read full abstract on PubMed →
The genus of Salix is used in food, medicine and nutraceuticals, and standardized by using the single marker compound Salicin only. Stem bark is the official part used for the prep... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.