Expurgate
发表于 2025-3-27 00:43:39
Soaking Water Functional Properties,rred to levels drastically higher than a standard nutrient broth. Oligosaccharides were abundant in haricot beans, while higher biological value of soy proteins might explain soy performance. Results of lentils and peas were lower than other legume. Antimicrobial peptides known as defensin Psd1, Psd
Stricture
发表于 2025-3-27 04:34:53
Soaking Water Applications,sture content. Soluble fibre (beans) and phytochemicals (lentils) were speculated to enhance protein plasticity. In gluten-free bread, yeast metabolism must be considered. Those ingredients that are high in soluble fibre and low in saponins (chickpeas, peas) significantly reduced bread crumb hardnes
客观
发表于 2025-3-27 05:38:02
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别名
发表于 2025-3-27 11:00:08
Cooking Water Functional Properties,f oil exceeding that of water (2.7–3.2 vs. 0.1–2.2 g/g) due to the presence of more hydrophobic sites on macromolecules. Finally, excellent prebiotic potential was determined. Most cooking water contained high levels of fermentable oligosaccharides, protein and minerals to support bacterial growth.
ODIUM
发表于 2025-3-27 15:16:53
Cooking Water Applications, In leavened products such as gluten-free bread, chickpea cooking water significantly enhanced loaf volume and reduced crumb hardness. Superior structural stability and pores homogeneity was depicted by microscopy, comparably to the hydrocolloid xanthan gum. Finally, Aquafaba was tested in cakes and
resilience
发表于 2025-3-27 19:12:42
Sprouting Water Composition,ickpea sprouting was studied. Minerals were found. More interestingly, significant levels of the enzyme protease were determined. These findings indicate that sprouting water of legumes has potential as alternative source of minerals and proteolytic enzymes.
Chipmunk
发表于 2025-3-27 22:54:17
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Presbycusis
发表于 2025-3-28 03:05:54
Edible Packaging from Legume By-Products,ion, proteins account for up to 1.6 g/100 g. Therefore, a new technology that upcycles fibre and protein from legume wastewater into edible packaging is encouraged. The challenge is achieving acceptable structure and thermal stability while keeping the costs low. Processing legume fibre and proteins
摇曳的微光
发表于 2025-3-28 08:00:25
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配偶
发表于 2025-3-28 11:58:44
Luca Serventi,Congyi Gao,Wendian Chang,Yaying Luo,Mingyu Chen,Venkata Chelikanitechnical Engineering and Case Studies; and (xiii) Others Topics: Behaviour of Unsaturated Soils, Offshore and Marine Geotechnics, Remote Sensing and GIS, Field Investigations, Instrumentation and Monitoring, Retrofitting of Geotechnical Structures, Reliability in Geotechnical Engineering, Geotechni