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Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
10:35

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas

Published on: February 10, 2018

Thermosonication Processing of a Chickpea-Based Beverage and Its Effect on Microbiological and Physicochemical

Selene Pascual-Bustamante1, María Andrea Trejo-Márquez1, Juan Carlos Raya-Pérez2

  • 1Posthaverst Laboratory of Plant Products, Faculty of Higher Studies Cuautitlan, Assimilation Technology Center Jiménez Cantú s/n, San Juan Atlamica, National Autonomous University of Mexico, Cuautitlan Izcalli 54729, Mexico.

Foods (Basel, Switzerland)
|July 15, 2026
PubMed
Abstract

Keywords:
Salmonellafood safetylegumesnon-thermal processingplant-based beverages

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