Zobrazeno 1 - 10
of 786
pro vyhledávání: '"Pea protein isolate"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 16, Pp 188-196 (2024)
The objective of this study is to investigate the mechanism of the modification of pea protein isolate (PPI) by transglutaminase (TG) in combination with dynamic high-pressure microfluidization (DHPM) and to clarify the applicability of the modified
Externí odkaz:
https://doaj.org/article/0a19b4fe11564f908cd4689914f82a8f
Autor:
Nopparat Prabsangob, Sunsanee Udomrati
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100298- (2024)
Mayonnaise, a high fat emulsified food, always contains egg yolk as a source of emulsifier. Lowering fat content and restricting use of egg yolk are promising ways to enhance nutritive profile and attraction to vegan trend. This work aimed to prepare
Externí odkaz:
https://doaj.org/article/810083bd4db848c3ad8e6ae411009e73
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100286- (2024)
The present study aimed to investigate the influence of extrusion process parameters, specifically screw speed (300 to 500 rpm) and temperature (130 to 150 °C) on the stability of phytosterols and the physical, functional, and structural characteris
Externí odkaz:
https://doaj.org/article/ffd7f4088c5e41588b0957f8a13f1341
Publikováno v:
Новые технологии, Vol 19, Iss 4, Pp 183-189 (2024)
The article presents the results of the influence of high hydrostatic pressure (HHP) on some functional properties of pea protein isolate. HHP was combined with different pH conditions to investigate the cumulative effect of HHP-based food processing
Externí odkaz:
https://doaj.org/article/66752ebbcc6847739c5ef602bef76ac6
Publikováno v:
Exploration of Foods and Foodomics, Vol 1, Iss 5, Pp 272-287 (2023)
Aim: This study aims to evaluate the sensory profile of corn-based extrudates fortified with phytosterol and pea protein isolates (PPI) using the fuzzy logic technique to assess similarity values and rank the quality attributes. Methods: Using a mix
Externí odkaz:
https://doaj.org/article/39967331c272443da2f65fd8951e9863
Publikováno v:
Foods, Vol 13, Iss 19, p 3160 (2024)
Incorporating plant protein isolates into milk can enhance probiotic culture growth by providing essential nutrients and altering the physicochemical properties of fermented milk. This study investigated the effects of adding 1.5% or 3.0% soy, pea, a
Externí odkaz:
https://doaj.org/article/0101437bac94489283d0eecb3ffd159d
Publikováno v:
Shipin Kexue, Vol 44, Iss 16, Pp 121-126 (2023)
Using pea protein isolate (PPI) and pullulan (PUL) as raw materials and allicin (AC) as an antibacterial substance, nanofiber materials were prepared by electrospinning technology. The influence of allicin concentration on the structural and morpholo
Externí odkaz:
https://doaj.org/article/6958f22079784e9588e64973469e1212
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100775- (2024)
Hydrocolloids have proven effective in improving the texture of surimi gels, yet their application in plant-based seafood analogues remains underexplored. This study aimed to develop a hydrocolloid blend comprising methylcellulose (MC), curdlan gum (
Externí odkaz:
https://doaj.org/article/c1fc6970d81b477e83ff62f5ecab4135
Publikováno v:
Heliyon, Vol 9, Iss 12, Pp e22658- (2023)
Food irradiation is a preservation technique and in respect with regulations, is applied to a limited number of products. Nevertheless, this technique could be interesting for products sensitive to heat treatment, and to limit alteration caused to th
Externí odkaz:
https://doaj.org/article/d2e855da37034d27a8d2ea353a429dc0
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100821- (2023)
Atmospheric Cold Plasma (ACP) has a proven track record for its non-thermal, minimal processing technology. The effects of ACP technology on the physicochemical and functional properties of Pea Protein Isolate (PPI) solutions. The results indicated s
Externí odkaz:
https://doaj.org/article/51c68aa5feea4e0e909e1e5bd99dc277