Show/Hide Menu
Hide/Show Apps
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Open Access Guideline
Open Access Guideline
Postgraduate Thesis Guideline
Postgraduate Thesis Guideline
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Guides
Guides
Thesis submission
Thesis submission
MS without thesis term project submission
MS without thesis term project submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Supporting Information
Supporting Information
General Information
General Information
Copyright, Embargo and License
Copyright, Embargo and License
Contact us
Contact us
Versatile Functions of Raw and Modified Lentils/Lentil Components in Food Applications: A Review
Download
Legume Science - 2024 - Keskin - Versatile Functions of Raw and Modified Lentils Lentil Components in Food Applications A.pdf
Date
2024-09-01
Author
KESKİN, SEMİN ÖZGE
Şümnü, Servet Gülüm
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
24
views
2
downloads
Cite This
Lentil (Lens culinaris Medik.) and lentil components are cost-effective, sustainable, eco-friendly, nutritious, and vegan functional ingredients in food formulations. These versatile properties have recently increased the popularity of them among consumers and food manufacturers. Various emerging processing technologies, such as microwave (MW), infrared (IR), high pressure (HP), ultrasound (US), cold plasma (CP), ozone, ionizing irradiation, ultraviolet (UV)-light, ultrafiltration (UF), and isoelectric precipitation (IEP), have been effectively applied to improve the functional properties of lentils and lentil components, thereby increasing their consumption and utility. This review article focuses on the nutritional, health-promoting, and technological functions of raw and modified lentils/lentil components in food applications and the effects of emerging technologies on their functionality. Selecting appropriate, sustainable technology and determining optimized process conditions are crucial for producing functional, healthy food from modified lentils that display enhanced consumer acceptability. Recent research indicates that MW, IR, HP, US, MW-IR, HP-enzymolysis, UV-US, and US-γ-irradiation technologies have substantial potential for modifying and enhancing the functionality of lentil and lentil components.
Subject Keywords
emerging technologies
,
functional properties
,
lentil
,
modification
URI
https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85202184907&origin=inward
https://hdl.handle.net/11511/111131
Journal
Legume Science
DOI
https://doi.org/10.1002/leg3.70000
Collections
Department of Food Engineering, Article
Citation Formats
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
S. Ö. KESKİN and S. G. Şümnü, “Versatile Functions of Raw and Modified Lentils/Lentil Components in Food Applications: A Review,”
Legume Science
, vol. 6, no. 3, pp. 0–0, 2024, Accessed: 00, 2024. [Online]. Available: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85202184907&origin=inward.