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Extraction and structure-function properties of lentil protein, and its applications as an egg replacer in baked goodsDownload
Consumption of lentils relates to several health benefits. Lentils are also a good protein source that is waiting for exploitation of their full potential. This is largely due to the unknown relationship between its molecular structure and functionalities and the lack of knowledge of the impact...
Lactic acid bacteria produce glycans that may be applied in food and pharmaceutical industries as prebiotics, food additives, to prevent pathogen adhesion, or to modulate the host immune system. The recent identification of the structure of galacto-oligosaccharides (GOS) preparations demonstrates...