Zobrazeno 1 - 10
of 946
pro vyhledávání: '"Techno-functional"'
Publikováno v:
Ultrasonics Sonochemistry, Vol 112, Iss , Pp 107157- (2025)
Plant protein can be functionally strengthened by its modification into amyloid fibrils, which has drawn growing interest. In this study, we investigated the effects of ultrasonic pretreatment on the fibrillation kinetics, physicochemical properties,
Externí odkaz:
https://doaj.org/article/89a774b491c645c5a955fd6a9adc188d
Autor:
Muhammad Kamran Khan, Hamna Mazhar, Umber Shehzadi, Muhammad Haseeb Ahmad, Muhammad Tahir Nadeem, Rabia Shabir Ahmad, Muhammad Imran, Waseem Khalid, Muhammad Imran Khan, Muhammad Zubair Khalid, Sulaiman Ali Alharbi, Mohammad Javed Ansari, Emery Lenge Mukonzo
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
Utilization of plant proteins for food development as an alternate source of animal proteins could lead to the sustainability of resources. The techno-functional characteristics of the protein isolated from Moringa oleifera leaves were compared with
Externí odkaz:
https://doaj.org/article/b00b6ccc13e94331af1bbb7257e10e9a
Autor:
Bohan Zhang, Yaoyao Peng, Pattarasuda Rawiwan, Tom Wheeler, Joshua Fitzgerald, Lee Huffman, Siew Young Quek
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100501- (2024)
This study examined the physicochemical and techno-functional properties of protein extracts from the red seaweed (Pyropia seriata). The extraction processes involved variations of some of the following steps: alkaline treatment, milling, freeze dryi
Externí odkaz:
https://doaj.org/article/73fc652ed84442cf81253b2d9f18c630
Autor:
Salvador O. Cruz-López, Héctor B. Escalona-Buendía, Isadora Martinez-Arellano, Julieta Domínguez-Soberanes, Yenizey M. Alvarez-Cisneros
Publikováno v:
Heliyon, Vol 10, Iss 23, Pp e40718- (2024)
The growing interest in using insects for human consumption is due to their numerous benefits. Insects offer efficient protein generation, rapid growth rates, and high nutritional value. The objective of this work was to evaluate the physicochemical
Externí odkaz:
https://doaj.org/article/2aa1b930b92f423886b66639cce88bfe
Autor:
Zahra Akbarbaglu, Azin Nasrollah Zadeh, Mandana Tayefe, Roshanak Zolqadri, Atena Ramezani, Narges Mazloomi, Khashayar Sarabandi
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100551- (2024)
This study explores the impact of enzymolysis on the free amino acid content, techno-functional properties, free-radical scavenging, ACE, DPP-IV inhibition, iron-ion chelation and TBARS production in O/W emulsion stabilized with red garlic protein (R
Externí odkaz:
https://doaj.org/article/220dcc9b1e394af9a49a2696c80983ec
Autor:
Hina Khan, Priti Mudgil, Shaikha Ali Salem Alkaabi, Yamna Hamad Salem AlRashdi, Sajid Maqsood
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
There is a growing demand for plant-based protein ingredients with improved functionality for use in diverse food and nutraceutical applications. In line with this, the current study aimed to investigate the effect of plant protein-prebiotic (polydex
Externí odkaz:
https://doaj.org/article/f350db4f048e4471aefd051e520c1348
Autor:
Imed E. Benmebarek, Diego J. Gonzalez-Serrano, Fatemeh Aghababaei, Dimitrios Ziogkas, Rosario Garcia-Cruz, Abbas Boukhari, Andres Moreno, Milad Hadidi
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101615- (2024)
Microwave-assisted hydrothermal extraction (MAHE) was optimized using a Box-Behnken design (BBD) of the response surface methodology (RSM) for optimal recovery of pectin from tangerine peel (TPP). The effects of three factors (pH, irradiation time an
Externí odkaz:
https://doaj.org/article/3ea75ab3dfe64400bd1daa09b8a6753f
Autor:
Cruz-López, Salvador O. a, Escalona-Buendía, Héctor B. a, Martinez-Arellano, Isadora b, Domínguez-Soberanes, Julieta c, Alvarez-Cisneros, Yenizey M. a, ⁎
Publikováno v:
In Heliyon 15 December 2024 10(23)
Autor:
Zhang, Bohan a, Peng, Yaoyao a, Rawiwan, Pattarasuda a, Wheeler, Tom b, Fitzgerald, Joshua b, Huffman, Lee c, Quek, Siew Young a, d, ⁎
Publikováno v:
In Future Foods December 2024 10
Autor:
Akbarbaglu, Zahra a, Zadeh, Azin Nasrollah b, Tayefe, Mandana b, Zolqadri, Roshanak c, Ramezani, Atena d, e, Mazloomi, Narges d, e, ⁎, Sarabandi, Khashayar f, ⁎
Publikováno v:
In Applied Food Research December 2024 4(2)