Chickpeas aren’t peas; they’re beans. And more broadly, they’re pulses — a category of legumes celebrated for their copious ...
One significant trend in food chemistry is the increasing popularity of plant-based proteins, particularly from sources like soy, green peas, and chickpeas ... quality amino acid profile and ...
Gamma-aminobutyric acid (GABA) is a non-protein amino acid that plays a crucial ... including apple seedlings and chickpeas. For instance, one study found that applying 1 mM GABA to apple ...
His new research focuses on fermenting dry chickpeas and dry peas to create ... analysis to determine which compounds, including amino acids and flavonoids, are produced during fermentation.
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