Zobrazeno 1 - 10
of 1 360
pro vyhledávání: '"Protein Isolates"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 152-158 (2024)
To investigate the effects of nitrogen source nutrients on the growth and metabolism of Lactobacillus rhamnosus GG (LGG), this study used soybean protein isolates (dSPI) and soybean peptides (dPEP) from simulated gastrointestinal digestion as raw mat
Externí odkaz:
https://doaj.org/article/cc8b71d9ed7a4bdfbb2657f4b5ff5bb9
Autor:
Sidra Akram, Muhammad Faizan Afzal, Kainat Anwer, Laiba Farman, Muhammad Zubair, Safura Kousar, Touseef Iqbal, Waseem Khalid, Mohammed Ahmed Elawad, Alshebli Ahmed, Muhammad Zubair Khalid, Felix Kwashie Madilo
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
The demand for protein has increased over last few years. Plant-based proteins are appreciated to meet the increasing demand of proteins than animal protein with the growing population worldwide. Pulses are one of the good sources of protein. Chickpe
Externí odkaz:
https://doaj.org/article/1d82015e816943b8b1ea3aece1dcf29b
Autor:
Aktaş, Havva a, Custodio-Mendoza, Jorge a, Moczkowska-Wyrwisz, Małgorzata b, Szpicer, Arkadiusz a, Kurek, Marcin A. a, ⁎
Publikováno v:
In Industrial Crops & Products 15 December 2024 222 Part 2
Autor:
Rui P. Queirós, Nicole Moreira, Carlos A. Pinto, Liliana G. Fidalgo, Jorge A. Saraiva, José A. Lopes-da-Silva
Publikováno v:
Macromol, Vol 4, Iss 2, Pp 213-226 (2024)
This study investigated the effects of high-pressure processing (HPP; 600 MPa/15 min) and microbial transglutaminase-catalyzed (MTG; 30 U·g of protein−1) crosslinking on the concentration of dissolved proteins (SOL), free sulfhydryl groups (SH), s
Externí odkaz:
https://doaj.org/article/b7f25b4e68744ced9344b5f6a1b2974f
Publikováno v:
Exploration of Foods and Foodomics, Vol 2, Iss 1, Pp 30-42 (2024)
Vitamins are essential micronutrients for the functioning of the human body. Vitamins can be classified as water-soluble and fat-soluble, and are obtained through diet or supplementation. Fat-soluble vitamins include vitamin A, vitamin D, vitamin E,
Externí odkaz:
https://doaj.org/article/af0c49df3cb641c399323636336a9a43
Publikováno v:
Agrointek, Vol 18, Iss 1, Pp 18-24 (2024)
Meatballs are a popular food in Indonesia. Vegetable meatballs (VM) are not as popular as meatballs. The utilization of soy protein isolate (SPI) in vegetable meatballs is expected to improve the functional quality of the meatballs. SPI is useful as
Externí odkaz:
https://doaj.org/article/ac44d222c9e047448b3661a15c8d68f3
Publikováno v:
Zhongguo youzhi, Vol 48, Iss 7, Pp 79-84 (2023)
为改善大豆分离蛋白膜的性能，利用碱性蛋白酶制备玉米醇溶蛋白酶解产物（ZH），通过转谷氨酰胺酶（TGase）催化大豆分离蛋白（SPI）与ZH发生交联反应，对反应条件进行了优化；通过控制
Externí odkaz:
https://doaj.org/article/0d12239eb40f473380e64c1451d9529c
Autor:
Xiao YU, Zi-qiang DUAN, Xiao-peng QIN, Ying-ying ZHU, Feng-hong HUANG, Deng-feng PENG, Yan-hong BAI, Qian-chun DENG
Publikováno v:
Journal of Integrative Agriculture, Vol 22, Iss 5, Pp 1574-1589 (2023)
The microwave treatment is commonly applied to flaxseed to release nutrients, inactivate enzymes, remove cyanogens, and intensify flavors. The current study aimed to explore the influences of microwave exposure on the antioxidant and interfacial prop
Externí odkaz:
https://doaj.org/article/1a4759d067414463a2d2737b603ba52f
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100662- (2024)
Soybean protein isolates and their hydrolysates are considered as one of the most high-quality proteins among plant proteins, and current research has shown that they have potential probiotic functions. The purpose of this study was to investigate th
Externí odkaz:
https://doaj.org/article/5e4b822ee8da44679457061776eb22ce
Publikováno v:
Future Foods, Vol 8, Iss , Pp 100242- (2023)
Soy protein isolate (SPI) was used to prepare gels through probiotic fermentation. The effects of fermentation time (0–20 h) on the physicochemical properties of resulting gel were evaluated. The effect of probiotic fermentation on physicochemical
Externí odkaz:
https://doaj.org/article/1b7734c632584e2e95f84dff8c998a78