Publications by authors named "Pedro Martinez Noguera"
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Synopsis of recent research by authors named "Pedro Martinez Noguera"
- Pedro Martinez Noguera's recent research primarily focuses on the incorporation of pea-based ingredients in food products, highlighting their nutritional, functional, and environmental advantages.
- In the study titled "Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness," Noguera investigates the impact of saponins present in whole pea flour on consumer perception, particularly regarding bitterness.
- The findings suggest that while whole pea flour may impart a bitter taste, purified ingredients like pea protein isolate and pea starch do not, indicating potential pathways to improve consumer acceptance of pea-based foods in innovative applications such as sponge cakes.