Publications by authors named "Sinead M Fitzsimons"
Article Synopsis
- - The study compares fava bean protein isolated from dehulled seeds with proteins extracted from whole flour using both dry and wet milling methods, revealing significant differences in their composition and functionality.
- - Dehulling the beans increased protein purity and functional properties like oil absorption and foamability, while wet milling yielded better water absorption and higher zeta potential compared to other methods.
- - Dry-milled whole beans showed greater emulsifying activity and gelation concentration, and dehulling also improved the whiteness of the protein powder, suggesting optimal processing methods for Fava Bean Protein Isolation.
Worldwide, many production supply chains generate a considerable amount of legume by-products (e.g., leaves, husks, broken seeds, defatted cakes).
View Article and Find Full Text PDF