Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea

Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea

Concerns regarding sustainability have prompted the search of value in the by-products of food manufacturing. Such is the case of the cooking water (CW) of chickpeas, which has shown its potential as a vegan egg white replacement. This study aimed to characterize and compare the CW from three novel...

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Bibliographic Details
Main Authors: Esteban Echeverria-Jaramillo, Yoon-ha Kim, Ye-rim Nam, Yi-fan Zheng, Jae Youl Cho, Wan Soo Hong, Sang Jin Kang, Ji Hye Kim, Youn Young Shim, Weon-Sun Shin
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Foods
Subjects:
food by-product
aquafaba
revalorization
sustainability
legume
egg-replacement
Online Access:https://www.mdpi.com/2304-8158/10/10/2287

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