USask researchers discover radio frequency heating reduces antinutrients in peas and beans and improves energy efficiency.

Soybean meal and soy protein products vary greatly in the content of nutrients and ANFs (Figure 2, SBM). The nutrient content ...

While they have been part of our human diet for centuries, legumes like peas and beans are ultimately seeds for the next generation of plants. To protect themselves from being eaten by animals and ...

Fermented foods have played a vital role in human diets for centuries, valued not only for their unique flavors and extended shelf life but also for their ...

Plants produce a wide diversity of compounds. Broadly, these are separated into primary metabolites, which are necessary for ...

Pongamia, a leguminous, oilseed-bearing tree, is a potential resource for renewable fuels in general and sustainable aviation fuel in particular. The present work characterizes physicochemical ...

Researchers from the University of Saskatchewan (USask) Department of Chemical and Biological Engineering identify a new heating method – using radio frequency (RF) waves – for beans and peas. While ...

Faba bean (Vicia faba L.) holds great importance for human and animal nutrition for its high protein content. However, better understanding of its seed protein composition is required in order to ...