2025peer-reviewed2 citations
Nutritional Composition and Content of Bioactive Compounds in Field Pea and Chickpea Varieties as Functional Raw Material for the Food Supply Chain
Manuel Martoccia, Matteo Donna, Paolo Colombatto, Jean Daniel Coïsson, Fabiano Travaglia, Massimo Blandino
ACS Food Science & Technology
Abstract
d.w.), and antioxidant capacity. These findings highlight the cultivar selection value to improve the nutritional and functional properties of pulse-based foods and support sustainable innovation in food-product development.
Concepts
AntioxidantCultivarFood sciencePhytochemicalRaw materialField peaStarchFunctional food