16 documents found, page 1 of 2

New Alternatives to Milk From Pulses: Chickpea and Lupin Beverages With Improve...

There is a strong demand for plant-based milk substitutes, often low in protein content (<1.5% w/v). Protein-rich pulse seeds and the right processing technologies make it possible to make relevant choices. The major objective of this study was to assess the impact of processing on the nutritional characteristics of beverages with a high impact on health, in particular on digestibility and specific bioactivitie...

Moringa oleifera Seeds Characterization and Potential Uses as Food

Despite the fact Moringa oleifera (MO)-based foods present a very good and nutritionally well-balanced composition, they face some issues related to seed bitterness, which is the most challenging barrier to consumer acceptance. Different processing methods were tested to produce MO toasted seeds, MO-based beverage, and yoghurt-like products which were chemically and rheologically analyzed. The protein content r...

New alternatives to milk from pulses : chickpea and lupin beverages with improv...

There is a strong demand for plant-based milk substitutes, often low in protein content (<1.5% w/v). Protein-rich pulse seeds and the right processing technologies make it possible to make relevant choices. The major objective of this study was to assess the impact of processing on the nutritional characteristics of beverages with a high impact on health, in particular on digestibility and specific bioactivitie...

New alternatives to milk from pulses: digestibility and bioactivity

Bebidas vegan de grão e tremoço, ricas em proteína, para substituir o leite

Lupin and chickpea: nutritive beverages with low glycemic impact as alternative...

New alternatives to milk from pulses: digestibility and bioactivity

Lupin and chickpea-based yogurts as dairy and soy alternatives

The consumption of plant based products as dairy alternatives has been increasing steeply, sustainability and ethical concerns are the major drivers for this diet transition but it can only be achieved if these products meet consumer's acceptance regarding taste and texture. This study compares lupin-based (LB) and chickpea-based (CB) yogurts, with two commercial yogurts from soy and cow milk. To each liter of ...

New alternatives to milk from pulses: digestibility and bioactivity

New alternatives to milk from pulses: digestibility and bioactivity. Book of ab...