A review of nutritional profile and processing of faba bean ( Vicia faba L.)-Reference-Cited by-同舟云学术

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A review of nutritional profile and processing of faba bean ( Vicia faba L.)

Published:2021-10-28 Issue: Volume: Page:
ISSN:2639-6181
Container-title:Legume Science
language:en
Short-container-title:Legume Science

Author:

Dhull Sanju Bala¹^ORCID,Kidwai Mohd. Kashif²,Noor Rashed³^ORCID,Chawla Prince⁴,Rose Pawan Kumar²

Affiliation:

1. Department of Food Science and Technology Chaudhary Devi Lal University Sirsa Haryana India

2. Department of Energy and Environmental Sciences Chaudhary Devi Lal University Sirsa Haryana India

3. Department of Life Sciences (DLS), School of Environment and Life Sciences (SELS) Independent University, Bangladesh (IUB) Dhaka Bangladesh

4. Department of Food Technology and Nutrition Lovely Professional University Jalandhar Punjab India

Publisher

Wiley

Subject

Pharmacology (medical)

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/leg3.129

Reference66 articles.

1. Chemical Composition and Antinutritional Factors of Field Peas (Pisum sativum), Chickpeas (Cicer arietinum), and Faba Beans (Vicia faba) as Affected by Extrusion Preconditioning and Drying Temperatures

2. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans

3. Physicochemical characteristics of flours of faba bean as influenced by processing methods

4. Effect of Egyptian cooking methods of faba beans on its nutritive value, dietary protein utilization and iron deficiency anemia 1. The role of main technological pretreatments

5. Lowering Phytic Phosphorus by Hydration of Soybeans

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3. In vitro digestibility and angiotensin converting enzyme (ACE) inhibitory activity of solid-state fermented fava beans (Vicia faba L.);Food Chemistry;2024-10

4. Impact of Particle Size on the Physicochemical, Functional, and In Vitro Digestibility Properties of Fava Bean Flour and Bread;Foods;2024-09-10

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