A new trend among plant-based food ingredients in food processing technology: Aquafaba

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dc.authoridhttp://orcid.org/0000-0002-1607-2610en_US
dc.authoridhttp://orcid.org/0000-0002-3190-9669en_US
dc.authoridhttp://orcid.org/0000-0001-7460-1560en_US
dc.authoridhttp://orcid.org/0000-0002-6885-0277en_US
dc.authoridhttp://orcid.org/0000-0001-6722-1519en_US
dc.authoridhttp://orcid.org/0000-0002-7304-2071en_US
dc.contributor.authorErem, Erenay
dc.contributor.authorİçyer, Necattin Cihat
dc.contributor.authorTatlısu, Nevruz Berna
dc.contributor.authorKılıçlı, Mahmut
dc.contributor.authorHülağa Kaderoğlu, Gizem
dc.contributor.authorToker, Ömer Said
dc.date.accessioned2023-08-12T07:19:40Z
dc.date.available2023-08-12T07:19:40Z
dc.date.issued2023en_US
dc.departmentUygulamalı Bilimler Fakültesien_US
dc.description.abstractIn the new century, the most fundamental problem on a global scale is hunger and poverty reduction is one of the primary goals set by the United Nations. Currently, it is necessary to increase agricultural activities and to evaluate all agricultural products rich in nutrients without loss in order to feed the hungry population in the world. Considering that one of the most important causes of hunger in the world is inadequate access to protein content, legumes are one of the most valuable nutritional resources. In order to ensure the sustainability of legumes, alternative new ways of recycling their wastes are sought based on these multiple functions. For this purpose, recycling legume cooking waters to be used as food raw materials in various processes means reducing food waste. Recovery of nutritional components in legumes is also beneficial in vegan and vegetarian diets. In this review study, the importance of legumes in terms of global needs, their importance in terms of nutrition, the methods of obtaining the protein content of legumes, the functional properties of these proteins in the field of food processing, the gains of the evaluation and recovery of legume cooking water (Aquafaba), especially waste, were discussed.en_US
dc.identifier.doi10.1080/10408398.2021.2002259en_US
dc.identifier.endpage4484en_US
dc.identifier.issn1040-8398
dc.identifier.issn1549-7852
dc.identifier.issue20en_US
dc.identifier.pmid34761963en_US
dc.identifier.scopus2-s2.0-85164845001en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage4467en_US
dc.identifier.urihttps://hdl.handle.net/11363/5269
dc.identifier.urihttps://doi.org/
dc.identifier.volume63en_US
dc.identifier.wosWOS:000717337400001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorTatlısu, Nevruz Berna
dc.institutionauthorHülağa Kaderoğlu, Gizem
dc.language.isoenen_US
dc.publisherTAYLOR & FRANCIS INC, 530 WALNUT STREET, STE 850, PHILADELPHIA, PA 19106en_US
dc.relation.ispartofCritical Reviews in Food Science and Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/*
dc.subjectAquafabaen_US
dc.subjectlegumes proteinen_US
dc.subjectsustainable productionen_US
dc.subjectwaste recyclingen_US
dc.titleA new trend among plant-based food ingredients in food processing technology: Aquafabaen_US
dc.typeArticleen_US

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