1. Introduction Food security has long been a vexing subject that is yet to be resolved. A...
Year: 2024
Unraveling the fate of mycotoxins during the production of legume protein and other derived products
Unraveling the fate of mycotoxins during the production of legume protein and other derived products
Materials OTA, ±10 µg/mL in acetonitrile (ACN), aflatoxin mix containing AFB1, AFB2, AFG1, AFG2, ±20 µg/mL in ACN, DON,...
In a recent review article published in the journal Current Allergy and Asthma Reports, researchers examined the...
Red, green, brown, black, French Puy—there are many varieties of lentils, and each one has its own...
Introduction Most soils are facing a decline in soil nutrient status, which is a basic limitation to...
Legumes are an extensive group of plants that belong to the family Fabaceae, also known as Leguminosae....
Legumes are a staple ingredient in many global cuisines, prized for their versatility, nutritional value, and ability...
Legumes such as beans, lentils, chickpeas, and peas—are more than just nutritious food sources. They play a...
Legumes are a diverse group of plants within the Fabaceae family, known for their distinctive fruit –...
Legumes, including beans, lentils, peas, chickpeas, and soybeans, are celebrated for their impressive nutritional profile. They are...
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