Enhancing quality and safety of raw buffalo meat using the bioactive peptides of pea and red kidney bean under refrigeration conditions

Autor: Mohamed T. El-Saadony, Mohamed E. Abd El-Hack, Ayman A. Swelum, Saad I. Al-Sultan, Waleed R. El-Ghareeb, Elsayed O. S. Hussein, Hani A. Ba-Awadh, Behairy A. Akl, Maha M. Nader

Publikováno v: Italian Journal of Animal Science, Vol 20, Iss 1, Pp 762-776 (2021)

The aim of this study was to extend the shelf life of raw buffalo meat by coating with high solubility bioactive peptides (BPs). In this work, BPs (11S) of pea and red kidney beans were obtained by different isolation techniques. Alcalase-red kidney

Externí odkaz: https://doaj.org/article/f804af16d9b84511a702dc8d7bb751a6

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Rheological properties of thermal gels of pea and egg white protein mixtures

Autor: Kuang, Jin, Lechevalier-Datin, Valérie

Publikováno v: Rheology and Food structuring & destructuring
Rheology and Food structuring & destructuring, Marco Ramaioli (INRAE-SayFood) & Guy Della Valle (INRAE-BIA), France, Mar 2021, Visiconférence, France

International audience; Partial substitution of animal protein by plant protein is a new opportunity to produce sustainable food for human beings. However, separated studies of plant protein and egg white cannot help to have a direct understanding of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::809ac08c2b8a5d1366835740c6a80f4e
https://hal.inrae.fr/hal-03178158

Drying method determines the structure and the solubility of microfluidized pea globulin aggregates

Autor: Eliane Cases, Bonastre Oliete, Rémi Saurel, Salim A. Yassine

Publikováno v: Food Research International
Food Research International, Elsevier, 2019, 119, pp.444-454. ⟨10.1016/j.foodres.2019.02.015⟩
Europe PubMed Central

International audience; The effects of microfluidization and drying method on the characteristics and techno-functional properties of pea (Pisum sativum L.) globulin aggregates were investigated. Pea globulin aggregates were microfluidized at 130 MPa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e0e3ac342ea9deaadafad03ef9ecadb
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-02172984/document

Modulation of the emulsifying properties of pea globulin soluble aggregates by dynamic high-pressure fluidization

Autor: Bonastre Oliete, Eliane Cases, Rémi Saurel, François Potin

Publikováno v: Innovative Food Science & Emerging Technologies
Innovative Food Science & Emerging Technologies, 2018, 47, pp.292-300. ⟨10.1016/j.ifset.2018.03.015⟩

International audience; The effects of thermal aggregation and microfluidization on pea (Pisum sativum L.) globulin characteristics and emulsifying properties were investigated. The thermal treatment of native pea globulins (NPs) induced the formatio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2fcd6bb50e22f7384339198dc2bc43f
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01912127