Results 41 to 50 of about 12,109,690 (346)

Wool keratin as a novel alternative protein: A comprehensive review of extraction, purification, nutrition, safety, and food applications.

Comprehensive Reviews in Food Science and Food Safety, 2022
The growing global population and lifestyle changes have increased the demand for specialized diets that require protein and other essential nutrients for humans. Recent technological advances have enabled the use of food bioresources treated as waste as
Stephen G. Giteru, D. H. Ramsey, Yakun Hou, Lei Cong, A. Mohan, A. Bekhit   +5 more
semanticscholar   +1 more source

An Alternative Model of Amino Acid Replacement [PDF]

, 2004
The observed correlations between pairs of homologous protein sequences are typically explained in terms of a Markovian dynamic of amino acid substitution.
Altschul, Altschul, Bennet, Brenner, Brenner, Bruno, Crooks, Crooks, Felsenstein, Goldman, Goldman, Gonnet, Henikoff, Henikoff, Jones, Koshi, Marti-Renom, Muller, Murzin, M  ller, Park, Schneider, Sjolander, Smith, Thorne, Topham, Yona, Zachariah   +27 more
core   +3 more sources

Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review

Foods, 2022
This study aimed to conduct a systematic literature review (SLR) of the research performed in the plant-based meat analogues area. Historical, current, and future tendencies are discussed.
Izalin Zahari, Karolina Östbring, J. Purhagen, M. Rayner   +3 more
semanticscholar   +1 more source

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Foods, 2020
In this study, we investigated the effect of replacing myofibrillar protein (pork ham) with edible insect proteins (Tenebrio molitor L.) in meat emulsion systems and examined the interaction between the two types of proteins.
Tae-Kyung Kim, Min Hyeock Lee, Hae In Yong, Samooel Jung, Hyun-Dong Paik, Hae Won Jang, Yun-Sang Choi   +6 more
doaj   +1 more source

Sustainable Strategies to Increase the Content of Protein, Unsaturated Fatty Acids and Vitamins in Tenebrio molitor Larvae Flours through Vegetable Waste Supplementation

Biology and Life Sciences Forum, 2023
Tenebrio molitor larvae were fed with wheat bran and supplemented (1:1) with tomato or cucumber agricultural waste for 6 weeks. After supplementation, larvae were dried in a pilot-infrared oven (68 °C for 4 h) and ground to obtain the flours. The quality
Gloria López-Gámez, Raquel del Pino-García, María Asunción López-Bascón, Armando Lara-Cambil, Ana Vigil-Chacón, José Luis Quiles-Morales   +5 more
doaj   +1 more source

Solid State Fermentation as a Tool to Stabilize and Improve Nutritive Value of Fruit and Vegetable Discards: Effect on Nutritional Composition, In Vitro Ruminal Fermentation and Organic Matter Digestibility

Animals, 2021
This research aimed to evaluate in vitro organic matter digestibility, fermentation characteristics and methane production of fruit and vegetable discards processed by solid state fermentation (SSF) by Rhizopus sp. Mixtures were composed of approximately
Jone Ibarruri, Idoia Goiri, Marta Cebrián, Aser García-Rodríguez   +3 more
doaj   +1 more source

Arginyltransferase, Its Specificity, Putative Substrates, Bidirectional Promoter, and Splicing-derived Isoforms [PDF]

, 2006
Substrates of the N-end rule pathway include proteins with destabilizing N-terminal residues. Three of them, Asp, Glu, and (oxidized) Cys, function through their conjugation to Arg, one of destabilizing N-terminal residues that are recognized directly by
Brower, Christopher S., Davydov, Ilia V., Hu, Rong-Gui, Kwon, Yong Tae, Sheng, Jun, Varshavsky, Alexander, Wang, Haiqing, Zhou, Jianmin   +7 more
core   +2 more sources

Exploring alternative protein sources: Evidence from patents and articles focusing on food markets.

Food Chemistry, 2022
This review considers alternative protein sources through the analysis of food science literature and patents. Data collection was performed from scientific literature and patent documents using the Scopus and National Institute of Industrial Property ...
D. Otero, Gabriela da Rocha Lemos Mendes, Andressa Jantzen da Silva Lucas, Anelise Christ-Ribeiro, Camila Duarte Ferreira Ribeiro   +4 more
semanticscholar   +1 more source

Quality of High-protein Diet Bar Plus Chia (Salvia hispanica L.) Grain Evaluated Sensorially by Untrained Tasters [PDF]

, 2018
The objective of this study was to develop, analyze composition and evaluate the microbiological and sensory characteristics of high-protein diet bars (PB) with the addition of chia grain (Salvia hispanica L.), partially replacing isolated soy protein ...
Cavenaghi, Daniela Fernanda Lima de Carvalho, de Barros, Wander Miguel, Navalta, James Wilfred, Pereira, Jeann Marcos Nascimento, Silva, Wanessa Costa, Veggi, Natalie, Voltarelli, Fabrício Azevedo   +6 more
core   +5 more sources

Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein

Foods, 2022
The current market trends in modern sedentary lifestyles drive the development of new functional products able to fulfill consumers’ demand for a healthy diet.
Ampaka Mafu, Sunantha Ketnawa, S. Phongthai, R. Schönlechner, S. Rawdkuen   +4 more
semanticscholar   +1 more source