Recent advances in γ -aminobutyric acid (GABA) properties in pulses: an overview

Autor: Nikmaram, Nooshin, Dar, BN, Roohinejad, Shahin, Koubaa, Mohamed, Barba, Francisco, Greiner, Ralf, Johnson, Stuart

Publikováno v: Journal of the Science of Food and Agriculture
Journal of the Science of Food and Agriculture, Wiley, 2017, 97 (9), pp.2681-2689. ⟨10.1002/jsfa.8283⟩

International audience; Beans, peas, and lentils are all types of pulses that are extensively used as foods around the world due to their beneficial effects on human health including their low glycaemic index, cholesterol lowering effects, ability to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::6c39ded137ae1a8c0a2c025f1eda5022
https://hal.archives-ouvertes.fr/hal-02614802

Research progress in microalgae nutrients: emerging extraction and purification technologies, digestive behavior, and potential effects on human gut.

Autor: Zhou J; Research Group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain.; Department of Biotechnology, Institute of Agrochemistry and Food Technology-National Research Council (IATA-CSIC), Paterna, València, Spain., Wang M; Research Group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain.; Department of Biotechnology, Institute of Agrochemistry and Food Technology-National Research Council (IATA-CSIC), Paterna, València, Spain., Grimi N; Université de Technologie de Compiègne, ESCOM, TIMR (Integrated Transformations of Renewable Matter), Centre de Recherche Royallieu, Compiègne, France., Dar BN; Department of Food Technology, Islamic University of Science & Technology, Awantipora, Kashmir, India., Calvo-Lerma J; Instituto Universitario de Ingeniería para el Desarrollo (IU-IAD), Universitat Politècnica de València, Valencia, Spain., Barba FJ; Research Group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain.

Publikováno v: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2024 Nov; Vol. 64 (31), pp. 11375-11395. Date of Electronic Publication: 2023 Jul 25.

A critical review on protein-based smart packaging systems: Understanding the development, characteristics, innovations, and potential applications.

Autor: Echegaray N; Centro Tecnológico de la Carne de Galicia, Avda, Galicia n◦ 4, Parque Tecnológico de Galicia, Ourense, Spain., Goksen G; Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, Turkey., Kumar M; Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, Mumbai, India., Sharma R; Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India., Hassoun A; Sustainable AgriFoodtech Innovation and Research (SAFIR), Arras, France.; Syrian Academic Expertise (SAE), Gaziantep, Turkey., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Avda, Galicia n◦ 4, Parque Tecnológico de Galicia, Ourense, Spain.; Facultad de Ciencias de Ourense, University of Vigo, Area de Tecnología de los Alimentos, Ourense, Spain., Dar BN; Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu & Kashmir, India.

Publikováno v: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2024; Vol. 64 (24), pp. 8633-8648. Date of Electronic Publication: 2023 Apr 28.

Physicochemical, thermal, pasting, morphological, functional and bioactive binding characteristics of starches of different oat varieties of North-Western Himalayas.

Autor: Seh MA; Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India., Amin T; Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India. Electronic address: tawheed.amin@gmail.com., Hussain SZ; Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India., Bashir O; Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144401, Punjab, India. Electronic address: abuumi786@gmail.com., Bashir S; Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India., Makroo HA; Department of Food Technology, Islamic University of Science and Technology, Kashmir, Awantipora 192122, Jammu and Kashmir, India., Jan S; Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India., Yousouf M; Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India., Manzoor S; Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India., Gani G; Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India., Kaur G; Electron Microscopy and Nano-Science Lab, Punjab Agricultural University, Ludhiana, India., Dar BN; Department of Food Technology, Islamic University of Science and Technology, Kashmir, Awantipora 192122, Jammu and Kashmir, India., Fayaz U; Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India., Shah IA; Indian Council of Medical Research-National Institute of Occupational Health, Ahmedabad 380016, Gujarat, India.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2023 Dec 31; Vol. 253 (Pt 1), pp. 126612. Date of Electronic Publication: 2023 Aug 29.

Edible packaging systems for enhancing the sensory quality of animal-derived foods.

Autor: Bhat ZF; Division of Livestock Products Technology, SKUAST-J, Jammu, India. Electronic address: zuhaibbhatvet@gmail.com., Bhat HF; Division of Animal Biotechnology, SKUAST-K, Srinagar, India. Electronic address: bhat.hina@skuastkashmir.ac.in., Manzoor M; Fermentation and Microbial Biotechnology Division, CSIR-Indian Institute of Integrative Medicine, Jammu, India., Proestos C; Laboratory of Food Chemistry, Department of Chemistry, University of Athens, Zografou, Greece. Electronic address: harpro@chem.uoa.gr., Hassoun A; Univ. Littoral Côte d'Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia F-62200, Boulogne-sur-Mer, France. Electronic address: abdo.hassoun@eilco.univ-littoral.fr., Dar BN; Department of Food Technology, IUST, J&K, India., Aadil RM; National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. Electronic address: muhammad.aadil@uaf.edu.pk., Aït-Kaddour A; Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF, 15000 Aurillac, France. Electronic address: abderrahmane.aitkaddour@vetagro-sup.fr., Bekhit AEA; Department of Food Sciences, University of Otago, Dunedin, New Zealand. Electronic address: aladin.bekhit@otago.ac.nz.

Publikováno v: Food chemistry [Food Chem] 2023 Dec 01; Vol. 428, pp. 136809. Date of Electronic Publication: 2023 Jul 06.