ReviewCurrent nutrition reports2026
Potential of Non-Conventional Processing to Modulate the Technobiofunctionality of Legumes.
Review in Current nutrition reports, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
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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
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
0 citing papers in PubMed.
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Authors and funding
3 authors.
Funding
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Abstract
purpose of reviewThe growing global demand for sustainable and nutritionally rich food sources has led to increased interest in legumes, owing to their high nutritional content and environmental benefits. Conventional processing techniques often pose constraints such as nutrient loss, flavour degradation, and energy inefficiency. Exploring and implementing non-conventional processing techniques may address these issues and open new opportunities for enhancing legume functionality. RECENT
findingsSeveral approaches for coupling conventional and non-conventional technologies have been explored to process legumes and achieve an optimal balance of enhanced nutritional and functional properties with reduced antinutritional components. The various categories of non-conventional techniques include thermal methods (microwave and ohmic heating), non-thermal methods (ultrasonication, high-pressure processing and pulsed electric field treatment), and emerging technologies (3D food printing, cold plasma processing and superheated steam processing). These techniques have been reviewed, with an emphasis on their principles and effects on compositional, antioxidative, and functional parameters when applied to various legumes. Non-conventional techniques, individually or in combination with conventional processes, exhibit significant potential to enhance the functionality of legumes. Their application can effectively improve the nutritional quality, functionality, and suitability of legumes for incorporation into various functional food formulations, thereby contributing to sustainable food innovation and global nutrition security.
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42661121What 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.