Zobrazeno 1 - 10
of 692
pro vyhledávání: '"Techno-functional properties"'
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:
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
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:
José P. Tejeda-Miramontes, Brenda C. Espinoza-Paredes, Ana Zatarain-Palffy, Tomás García-Cayuela, Viridiana Tejada-Ortigoza, Luis Eduardo Garcia-Amezquita
Publikováno v:
Foods, Vol 13, Iss 22, p 3597 (2024)
This study aimed to transform raspberry pomace, a by-product of the berry industry, into a sustainable, fiber-rich functional ingredient using convective drying. Drying experiments were conducted at temperatures of 50, 60, 70, 80, and 90 °C to ident
Externí odkaz:
https://doaj.org/article/01202f1fcd7e44d4a9e91af115fe5fc8
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 7, Iss , Pp 100496- (2024)
In this review, various aspects of pectins (from raw materials to process-structure-function-applications of this multifunctional biomacromolecule) are discussed taking into consideration the interests of scientists, producers, formulators, including
Externí odkaz:
https://doaj.org/article/a468552d949240969af915c1f3965e14
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100325- (2024)
Food processing generates significant quantities of side streams or by-products, which often pose challenges for waste management and environmental sustainability. Concretely, most of the roughly 1 million tonnes of food losses generated annually in
Externí odkaz:
https://doaj.org/article/7f1f18c2f1224de599e975e7d2ca2979
Autor:
Kevin Ulises López-Mártir, José Armando Ulloa, Judith Esmeralda Urías-Silvas, Petra Rosas-Ulloa, José Carmen Ramírez-Ramírez, Juan Alberto Resendiz-Vazquez
Publikováno v:
Ultrasonics Sonochemistry, Vol 105, Iss , Pp 106870- (2024)
The obtained seeds from fruit processing are considered by-products containing proteins that could be utilized as ingredients in food manufacturing. However, in the specific case of soursop seeds, their usage for the preparation of protein isolates i
Externí odkaz:
https://doaj.org/article/6ab74b4c15674720b221cefb9cf7c21a