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Showing 1 to 2 of 2 for “"aquafaba"”.
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CHICKPEA AQUAFABA AS AN EMULSIFIER IN FOOD-OIL SYSTEMS
Aquafaba (AQ) is a viscous liquid produced during boiling or pressure-cooking chickpea seed in water. This by-product solution has been gaining popularity since 2014, when a blogger used AQ as an egg replacement in a vegan meringue. Due to its foaming and emulsion properties, AQ is increasingly …
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BIOACTIVE-RICH MUSHROOMS FOR FOOD REFORMULATION
… solution, water, nutrient-enriched solution, and aquafaba – cooking water of chickpeas) as experimental factors. The results demonstrated that the best combination consisted in the use of the solid inoculum, trays closed in bags and aquafaba as wetting solution. Both the mycelium and the whole …