Impact of Germination on the Protein Solubility and Antinutritive Compounds of Lupinus angustifolius and Vicia faba in the Production of Protein-Rich Legume-Based Beverages

Keyphrases

• Acidic pH 20%
• Alkaloids 20%
• Animal Protein 20%
• Antinutrients 20%
• Antinutritive Compounds 100%
• Available Phosphate 20%
• Beverage Industry 20%
• Binding Capacity 20%
• Brewing Industry 20%
• Enzymatic Activity 20%
• Faba Bean 80%
• Flatulence 20%
• Food Applications 20%
• Free Amino Acids 40%
• Germination 100%
• Human nutrition 20%
• Iron Ion 20%
• Legume-based Beverages 100%
• Legumes 60%
• Low Protein 20%
• Lupine 80%
• Lupinus Angustifolius 100%
• Milk Alternatives 20%
• PH Range 20%
• Phytic Acid 40%
• Plant-based Substitutes 20%
• Protein Size Distribution 20%
• Protein Solubility 100%
• Protein-rich 100%
• Raffinose Family Oligosaccharides 60%
• Small Fraction 20%
• Storage Compounds 20%
• Substantial Reduction 20%
• Vicia Faba 100%

Food Science

• Alkaloid 50%
• Amino Acid 100%
• Animal Protein 50%
• Antinutrients 50%
• Beverage Industry 50%
• Broad Bean 100%
• Iron Ion 50%
• Phytic Acid 100%
• Protein in Human Nutrition 50%