Titlebook: Upcycling Legume Water: from wastewater to food ingredients; Luca Serventi Book 2020 Springer Nature Switzerland AG 2020 Legumes.Food Sust

Expurgate

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

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

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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

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

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

Presbycusis

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

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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