Upcycling Legume Water: from wastewater to food ingredients

Dr. Luca Serventi is a Lecturer of Food Innovation in the Department of Wine, Food and Molecular Biosciences at Lincoln University in Christchurch, New Zealand. He is the leader of the Bachelor degree of Food Science. His research proposes sustainable solutions to develop texturizers and health-promoting ingredients while guaranteeing water security.

• Ch 1: Legume Processing.- Ch 2: Wastewater Generation.- Ch 3: Soaking Water Composition.- Ch 4: Soaking Water Functional Properties.- Ch 5: Soaking Water Applications.- Ch 6: Cooking Water Composition.- Ch 7: Cooking Water Functional Properties.- Ch 8: Cooking Water Applications.- Ch 9: Sprouting Water Composition.- Ch 10: Bioactives in Legumes.- Ch 11: Edible Packaging from Legume By-Products.