Events The 6th International Electronic Conference on Foods

Event submissions

Published

This submission belongs to the session G. Food Biotechnology of the event The 6th International Electronic Conference on Foods

Published date

27 Oct, 2025

Academic Editor

Yonghui Li

Citation

Elsa M. Gonçalves, Ruben R. Fonseca, Irene C. Antunes, Claúdia Correia, Nuno Alvarenga, Igor Dias, Joaquina Pinheiro, Fernanda Simões, Manuela Vida, Natural Fermentation as a Bioconversion Strategy to Enhance the Functional Value of Legumes: A Case Study on Fava Beans, Chickpeas, and Grass Peas, in Proceedings of The 6th International Electronic Conference on Foods, 28 October–30 October 2025, MDPI: Basel, Switzerland

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Natural Fermentation as a Bioconversion Strategy to Enhance the Functional Value of Legumes: A Case Study on Fava Beans, Chickpeas, and Grass Peas

Ruben R. Fonseca ¹

Irene C. Antunes ^2,3,4

Claúdia Correia ²

Nuno Alvarenga ^2,5

Igor Dias ^6,7,8

Joaquina Pinheiro ⁹

Fernanda Simões ²

Manuela Vida ²

Elsa M. Gonçalves ²

1. ESTM – Escola Superior de Turismo e Tecnologia do Mar - Politécnico de Leiria, 2520-614 Peniche, Portugal;

2. INIAV—Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, 2780-157 Oeiras, Portugal

3. CIISA – Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisboa, Portugal

4. Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisboa, Portugal

5. GeoBioTec - Geobiociências, Geoengenharias e Geotecnologias, FCT-UNL, 2829-516 Caparica, Portugal.

6. ESAS, UIIPS—Instituto Politécnico de Santarém, Quinta do Galinheiro, S. Pedro, 1001-904 Santarém, Portugal

7. Centro de Estudos de Recursos Naturais Ambiente e Sociedade (CERNAS), Instituto Politécnico de Santarém, Quinta do Galinheiro, S. Pedro, 1001-904 Santarém, Portugal; 8CIEQV—Life Quality Research Centre, Avenida Dr. Mário Soares n 110, 2040-413 Rio Maior,

8. MED - Instituto Mediterrâneo para a Agricultura, Ambiente e Desenvolvimento & CHANGE - Global Change & Sustainability Institute, Universidade de Évora, Pólo da Mitra, Apartado 94, 7006-554 Évora, Portugal

9. MARE – Marine and Environmental Sciences Centre / ARNET – Aquatic Research Network, ESTM - School of Tourism and Maritime Technology, Polytechnic of Leiria, 2520-614 Peniche, Portugal

Abstract

Keywords

Natural Fermentation

Legumes

Bioconversion

Lactic Acid Bacteria (LAB)

Antioxidant Activity

Oral Presentation

OP_6Con FOODS_EMGonçalves_2025.pptx