ReviewFoods (Basel, Switzerland)2023
Faba Bean Flavor Effects from Processing to Consumer Acceptability.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
14 citing papers in PubMed, 30 citations in OpenAlex.
- Determination of the Functional, Nutritional, and Some Quality Properties of Kefir Produced With the Addition of Germinated Chickpeas.Food science & nutrition · 2025Article
- The Potential of Combining Faba Bean (Foods (Basel, Switzerland) · 2025Article
- Peas (Molecules (Basel, Switzerland) · 2025Review
- Faba Bean: Unlocking nutritional potential and agricultural sustainability.Current research in food science · 2025Review
- The challenges of co-extraction of animal and plant proteins from transgenic plants for use in food and feed.Frontiers in plant science · 2025Review
- Multiple copy number variants ofFrontiers in plant science · 2025Article
- Transcriptomics and Metabolomics Explain the Crisping Mechanisms of Broad Bean-Based Crisping Diets on Nile Tilapia (Metabolites · 2024Article
- Characterization of Pulse-Containing Cakes Using Sensory Evaluation and Instrumental Analysis.Foods (Basel, Switzerland) · 2024Article
- Optimization of ultrasound-assisted extraction of faba bean protein isolate: Structural, functional, and thermal properties. Part 2/2.Ultrasonics sonochemistry · 2024Article
- Response surface methodology guided approach for optimization of protein isolate from Faba bean. Part 1/2.Ultrasonics sonochemistry · 2024Article
- Accurate Long-Read RNA Sequencing Analysis Reveals the Key Pathways and Candidate Genes under Drought Stress in the Seed Germination Stage in Faba Bean.International journal of molecular sciences · 2024Article
- Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion.Foods (Basel, Switzerland) · 2024Article
- Faba Bean Processing: Thermal and Non-Thermal Processing on Chemical, Antinutritional Factors, and Pharmacological Properties.Molecules (Basel, Switzerland) · 2023Review
- Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties.Foods (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Faba beans as an alternative source of protein have received significant attention from consumers and the food industry. Flavor represents a major driving force that hinders the utilization faba beans in various products due to off-flavor. Off-flavors are produced from degradation of amino acids and unsaturated fatty acids during seed development and post-harvest processing stages (storage, dehulling, thermal treatment, and protein extraction). In this review, we discuss the current state of knowledge on the aroma of faba bean ingredients and various aspects, such as cultivar, processing, and product formulation that influence flavour. Germination, fermentation, and pH modulation were identified as promising methods to improve overall flavor and bitter compounds. The probable pathway in controlling off-flavor evolution during processing has also been discussed to provide efficient strategies to limit their impact and to encourage the use of faba bean ingredients in healthy food design.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.