Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Baraem P. Ismail"'
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100746- (2024)
Hemp (Cannabis sativa L.) is increasingly gaining traction as a novel and sustainable source of plant protein. Accordingly, the aim of this study was to investigate the effectiveness of two protein extraction methods, alkaline extraction coupled with
Externí odkaz:
https://doaj.org/article/cdcfad934ebf407a961a1c9bf4ec3d49
Publikováno v:
Gels, Vol 10, Iss 1, p 11 (2023)
Pulse proteins, such as pea and chickpea proteins, have inferior functionality, specifically gelation, compared to soy protein, hindering their applications in different food products, such as meat analogs. To close the functionality gap, protein pol
Externí odkaz:
https://doaj.org/article/c8cadfafe640481cb70432c61f9ee4a7
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100452- (2023)
A clean-label process to endogenously glycate and purify pea protein was investigated. The production of maltodextrin from pea starch with a specific dextrose equivalent (DE) was optimized. The produced maltodextrin (14.6 DE) was used to initiate a l
Externí odkaz:
https://doaj.org/article/c8e2fe2614284e8eb92be3d6402541bb
Publikováno v:
Foods, Vol 12, Iss 8, p 1694 (2023)
The demand for pulse proteins as alternatives to soy protein has been steeply increasing over the past decade. However, the relatively inferior functionality compared to soy protein is hindering the expanded use of pulse proteins, namely pea and chic
Externí odkaz:
https://doaj.org/article/f00f131405894c399c8a8770f7682c6d
Publikováno v:
Foods, Vol 11, Iss 23, p 3773 (2022)
The lack of adequate guidance and control of the extraction conditions as well as the gap between bench- and industrial-scale production, contributes to the poor functionality of commercial pea protein isolate (cPPI). Therefore, pea protein extractio
Externí odkaz:
https://doaj.org/article/2dbe31e7ecc34c55b55a61ae3ce58eb8
Publikováno v:
ACS Food Science & Technology. 2:280-289
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5628f8b3e1d70598eb70ff853c492b44
https://doi.org/10.1021/acsfoodscitech.1c00384
https://doi.org/10.1021/acsfoodscitech.1c00384
Publikováno v:
ACS Food Science & Technology. 2:321-330
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::907cd295aec049e11c206bb8cd87892c
https://doi.org/10.1021/acsfoodscitech.1c00412
https://doi.org/10.1021/acsfoodscitech.1c00412
Autor:
Prince G. Boakye, Akua Y. Okyere, Ibilola Kougblenou, Ryan Kowalski, Baraem P. Ismail, George A. Annor
Publikováno v:
Journal of food science. 87(8)
In this study, the effects of extrusion conditions such as feed moisture content (20%, 24%, and 28%), screw speed (200, 300, and 400 rpm), and extrusion temperature (130, 150, and 170°C) on the physical and functional properties (moisture content, e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67c4128f406ba8c7409a48dbd5856963
https://pubmed.ncbi.nlm.nih.gov/35781707
https://pubmed.ncbi.nlm.nih.gov/35781707
Autor:
Baraem P. Ismail, S. Suzanne Nielsen
Publikováno v:
Food Science Text Series ISBN: 9783319457741
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67da8a161b0c8d78831813ba33ba2672
https://doi.org/10.1007/978-3-319-45776-5_33
https://doi.org/10.1007/978-3-319-45776-5_33
Autor:
Baraem P. Ismail
Publikováno v:
Food Science Text Series ISBN: 9783319457741
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b84a433b27c2a2d824f950abdbb9e537
https://doi.org/10.1007/978-3-319-45776-5_12
https://doi.org/10.1007/978-3-319-45776-5_12