Biorefining of legume and grass biomasses: Technological properties and bioactivities of the green juice

Biorefining of legume and grass biomasses: Technological properties and bioactivities of the green juice

Five legume species (fodder galega, green pea, faba bean, red clover, and white clover) and one grass (timothy) grown under field conditions were investigated as potential future foods. Technological characteristics, such as emulsifying and foaming properties and nitrogen solubility indices, were de...

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Bibliographic Details
Main Authors: Nora Pap, Daniel Granato, Eila Järvenpää, Jenni Tienaho, Pertti Marnila, Jarkko Hellström, Juha-Matti Pihlava, Marcia Franco, Tomasz Stefański, Marketta Rinne
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Future Foods
Subjects:
Green biorefinery
Phenolic acids
Flavonoids
Antioxidant activity
Antibacterial activity
Anti-inflammatory activity
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833524000376

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http://www.sciencedirect.com/science/article/pii/S2666833524000376

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