Impact of Germination on the Protein Solubility and Antinutritive Compounds of <i>Lupinus angustifolius</i> and <i>Vicia faba</i> in the Production of Protein-Rich Legume-Based Beverages-Reference-Cited by-同舟云学术

Impact of Germination on the Protein Solubility and Antinutritive Compounds of Lupinus angustifolius and Vicia faba in the Production of Protein-Rich Legume-Based Beverages

Published:2023-05-30 Issue:23 Volume:71 Page:9080-9096
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ritter Stefan¹^ORCID,Gastl Martina²,Becker Thomas¹

Affiliation:

1. Institute of Brewing and Beverage Technology, Technical University Munich, 85354 Freising, Germany

2. Research Center Weihenstephan for Brewing and Food Quality, Technical University Munich, 85354 Freising, Germany

Funder

Allianz Industrie Forschung

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c01249

Reference115 articles.

1. Legumes as a sustainable source of protein in human diets

2. Changing dietary patterns is necessary to improve the sustainability of Western diets from a One Health perspective

3. Climate benefits of changing diet

4. The shift to plant-based diets: are we missing the point?

5. Rethinking the approach of a global shift toward plant-based diets

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