Zobrazeno 1 - 10
of 216
pro vyhledávání: '"protein ingredients"'
Autor:
Paola Orellana, Lorenzo Márquez, Alexander Ortloff, Joceline Ruiz, Patricio Dantagnan, Adrián J. Hernández
Publikováno v:
Frontiers in Veterinary Science, Vol 11 (2024)
Brewer’s spent yeast (BSY), derived from Saccharomyces cerevisiae used in beer production, is a valuable protein source for aquafeeds. Estimations of apparent digestibility coefficients (ADC) for nutrients in BSY are crucial for its inclusion in aq
Externí odkaz:
https://doaj.org/article/d8bbf6377cf842eb8b5c53f01690696c
Autor:
Wei Zhang, Mengru Jin, Hong Wang, Siqi Cheng, Jialu Cao, Dingrong Kang, Jingnan Zhang, Wei Zhou, Longteng Zhang, Rugang Zhu, Donghong Liu, Guanchen Liu
Publikováno v:
Foods, Vol 13, Iss 12, p 1804 (2024)
This study investigated the impact of different preheat treatments on the emulsifying and gel textural properties of soy protein with varying 11S/7S ratios. A mixture of 7S and 11S globulins, obtained from defatted soybean meal, was prepared at diffe
Externí odkaz:
https://doaj.org/article/d58b01949bc844d0a7fb263908a0a35f
Autor:
Elena I. Melnikova, Ekaterina B. Stanislavskaya, Ekaterina V. Bogdanova, Ekaterina D. Shabalova
Publikováno v:
Техника и технология пищевых производств, Vol 52, Iss 3, Pp 592-601 (2022)
The modern food industry sees raw milk as a source of functional ingredients. Technologies of protein ingredients have a great scientific and practical importance because membrane fractionation methods preserve the native structure and properties of
Externí odkaz:
https://doaj.org/article/4da2a86ba0c14ceca64dbaeeb81efad9
Autor:
Chunyu Ge, Min Xue, Jamie Marie Hooft, Margareth Øverland, Xiaofang Liang, Jie Wang, Peng Meng, Yuchang Qin, Hao Wang
Publikováno v:
Aquaculture Reports, Vol 31, Iss , Pp 101632- (2023)
The objective of this study was to evaluate the effect of different protein ingredients on the physical quality of extruded pellets. Five experimental diets were based on five formulations using fish meal (FM), poultry by-product meal (PBM), and thre
Externí odkaz:
https://doaj.org/article/e4aa2bbbf44a49e8a7dc4e4c1b4bd4df
Akademický článek
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Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 2004-2012 (2022)
In response to consumer demands, plant protein ingredients are increasingly being used in the formulation of plant-based alternatives to cheese. The aim of this study was to determine the influence of protein concentration on key quality attributes o
Externí odkaz:
https://doaj.org/article/d8637ba8434644208d21e8cd0a83c29a
Akademický článek
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Autor:
Bianca-Maria Tihăuan, Ioana-Cristina Marinaș, Marian Adascălului, Alina Dobre, Grațiela Grădișteanu Pîrcălăbioru, Mădălina Axinie, Laura Mihaela Ștefan, Denisa Eglantina Duță
Publikováno v:
Applied Sciences, Vol 13, Iss 11, p 6829 (2023)
In recent years, the scientific community has made significant progress in understanding nutrition, leading consumers to shift their preferences away from animal-based protein products and towards natural, plant-based protein sources. This study aime
Externí odkaz:
https://doaj.org/article/594bb8a8e8264ed5b8ad59280c9b0690
Autor:
Nadia Grasso, Francesca Bot, Yrjo H. Roos, Shane V. Crowley, Elke K. Arendt, James A. O’Mahony
Publikováno v:
Foods, Vol 12, Iss 7, p 1492 (2023)
In this study, zein protein isolate (ZPI) and chickpea protein concentrate (CPC) ingredients were used to formulate five plant-based cheese alternatives. Ingredient ratios based on protein contributions of 0:100, 25:75, 50:50, 75:25 and 100:0 from ZP
Externí odkaz:
https://doaj.org/article/92ec6e2640d14821b48e9211cdc0d735
Akademický článek
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