Kiely, Mairead E.(Cambridge University Press, 2021-01-28)
In parallel with increased public awareness of the health and environmental benefits of consuming a plant-based diet, the numbers of people who identify as vegan has increased sharply. The question of whether vegetarian ...
McCarthy, Elaine K.; Murray, Deirdre M.; Hourihane, Jonathan O'B.; Kenny, Louise C.; Irvine, Alan D.; Kiely, Mairead E.(Oxford University Press, 2021-01-29)
Background: Iron is critical to the developing brain, but fetal iron accretion is compromised by several maternal and pregnancy-related factors. Little consideration has been given to the long-term neurologic consequences ...
Grain legumes, such as faba beans, have been investigated as promising ingredients to enhance the nutritional value of wheat bread. However, a detrimental effect on technological bread quality was often reported. Furthermore, ...
Hoehnel, Andrea; Bez, Jürgen; Petersen, Iben L.; Amarowicz, Ryszard; Juśkiewicz, Jerzy; Arendt, Elke K.; Zannini, Emanuele(Royal Society of Chemistry, 2020-05-17)
Plant proteins, and legume proteins in particular, have become the centre of attention moving towards a more sustainable and, therefore, more plant-based human diet. Especially hybrid products, containing wheat and legume ...
Background: The fortification of wheat-based staple foods, such as pasta, with pseudocereal and legume flours has received growing research interest in recent years. While it is associated with many challenges regarding ...
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