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- W3215355414 endingPage "19" @default.
- W3215355414 startingPage "1" @default.
- W3215355414 abstract "Consumers today are increasingly willing to reduce their meat consumption and adopt plant-based alternatives in their diet. As a main source of plant-based foods, cereals and legumes (CLs) together could make up for all the essential nutrients that humans consume daily. However, the consumption of CLs and their derivatives is facing many challenges, such as the poor palatability of coarse grains and vegetarian meat, the presence of anti-nutritional factors, and allergenic proteins in CLs, and the vulnerability of plant-based foods to microbial contamination. Recently, high hydrostatic pressure (HHP) technology has been used to tailor the techno-functionality of plant proteins and induce cold gelatinization of starch in CLs to improve the edible quality of plant-based products. The nutritional value (e.g., the bioavailability of vitamins and minerals, reduction of anti-nutritional factors of legume proteins) and bio-functional properties (e.g., production of bioactive peptides, increasing the content of γ-aminobutyric acid) of CLs were significantly improved as affected by HHP. Moreover, the food safety of plant-based products could be significantly improved as well. HHP lowered the risk of microbial contamination through the inactivation of numerous microorganisms, spores, and enzymes in CLs and alleviated the allergy symptoms from consumption of plant-based foods." @default.
- W3215355414 created "2021-12-06" @default.
- W3215355414 creator A5002388018 @default.
- W3215355414 creator A5010902410 @default.
- W3215355414 creator A5024427461 @default.
- W3215355414 creator A5034459031 @default.
- W3215355414 creator A5072659014 @default.
- W3215355414 creator A5082156344 @default.
- W3215355414 creator A5086654710 @default.
- W3215355414 creator A5091588671 @default.
- W3215355414 date "2021-11-29" @default.
- W3215355414 modified "2023-09-29" @default.
- W3215355414 title "Effect of high hydrostatic pressure on the edible quality, health and safety attributes of plant-based foods represented by cereals and legumes: a review" @default.
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