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Readable research linked to original sources
Browse normalized, publication-ready research with direct links to its evidence and source.
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Readable research linked to original sources
Browse normalized, publication-ready research with direct links to its evidence and source.
3 articles
Newest firstDelivery of nutritious foods with a reduced carbon footprint is essential to deliver a circular food system. This paper represents a thorough analysis of protein solubility, lipid stability, and physical properties of four hemp by-products and seven hemp seed foods to help evaluate their potential to replace less sustainable food ingredients like soya, wheat flour, and palm fat. The hemp seed-hull flour and expell…
Open article record in new tab ↗Purpose This study evaluated the postprandial effects following consumption of buckwheat, fava bean, pea, hemp and lupin compared to meat (beef); focussing on biomarkers of satiety, gut hormones, aminoacids and plant metabolites bioavailability and metabolism. Methods Ten subjects (n = 3 men; n = 7 women; 42 ± 11.8 years of age; BMI 26 ± 5.8 kg/m2) participated in six 1-day independent acute interventions, each me…
The demand for products of high nutritional value from sustainable sources is growing rapidly in the global food market. In this study, the effect of pH on the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours was investigated and compared with wheat flour. Functional properties included solubility, emulsifying and foaming properties, gelling ability, and water holding capacity (WHC)…
Open article record in new tab ↗