The Evaluation of Roasted Lentils (L. culinaris L.) Quick Meals as An Alternative to Meat Dishes

Autor: Kristine Ozolina, Ilze Beitane, Vitalijs Radenkovs, Evita Straumite, Anda Valdovska, Sandra Muizniece-Brasava

Publikováno v: Foods, Vol 13, Iss 1, p 99 (2023)

Despite the health-promoting benefits, the consumption of lentils in East Europe is low, attracting researchers’ interest in solving the problem. The aim of this study was to develop an alternative to animal proteins for nutrient-dense plant-based

Externí odkaz: https://doaj.org/article/97be735f6f7a48a08cdc1a7646bd221d

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The Evaluation of Roasted Lentils ( L. culinaris L.) Quick Meals as An Alternative to Meat Dishes.

Autor: Ozolina K; Food Institute, Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia., Beitane I; Food Institute, Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia., Radenkovs V; Research Laboratory of Biotechnology, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia.; Processing and Biochemistry Department, Institute of Horticulture, LV-3701 Dobele, Latvia., Straumite E; Food Institute, Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia., Valdovska A; Research Laboratory of Biotechnology, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia., Muizniece-Brasava S; Food Institute, Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 Dec 27; Vol. 13 (1). Date of Electronic Publication: 2023 Dec 27.