Valorization of legume by-products in functional formulations: phytochemicals and their simulated gastrointestinal fate
High bioactive content of legume by-products enables their utilization in the development of value-added food applications.
Authors
- Mustafa Tahsin Yılmaz (ORCID: https://orcid.org/0000-0002-5385-8858)
- Elwira Sieniawska (ORCID: https://orcid.org/0000-0003-4773-0329)
- Esra Çapanoğlu (ORCID: https://orcid.org/0000-0003-0335-9433)
- Benita Hryć (ORCID: https://orcid.org/0000-0002-8164-5753)
- Gülay Özkan (ORCID: https://orcid.org/0000-0002-6375-1608)
- Mehmet Tülbek (ORCID: https://orcid.org/0009-0000-3593-8240)
Institutions
- Medical University of Lublin (PL)
- King Abdulaziz University (SA)
- Istanbul Technical University (TR)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-01-01
- DOI
- https://doi.org/10.1039/d5fb00273g
- Citations
- 1
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 1.16
Funders
- Uniwersytet Medyczny w Lublinie