Common bean processing to obtain a protein ingredient for the plant-based market

Common bean processing to obtain a protein ingredient for the plant-based market

Abstract Common beans are cultivated worldwide and constitute a raw material for obtaining protein ingredients for novel product development, especially for the plant-based food market. They are naturally rich sources of proteins, ranging from 19% to 24%. This study aimed to define conditions for ob...

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Bibliographic Details
Main Authors: Janice Ribeiro Lima, Tatiana de Lima Azevedo, Melicia Cintia Galdeano, Ilana Felberg, Caroline Grassi Mellinger
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2025-03-01
Series:Brazilian Journal of Food Technology
Subjects:
Food ingredient
Phaseolus vulgaris cv Carioca
Protein extraction
Protein processing
Pulses
Vegetable ingredient
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232025000100405&lng=en&tlng=en
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