Results 251 to 260 of about 176,794 (340)

Sustainable Protein Processing of Flaxseed By‐Product: Nutritional Quality and Functional Properties

Food Frontiers, EarlyView.
Due to its high protein content, flaxseed meal is a promising protein source. Food processing can enhance the protein quality and functional properties of flaxseed meal. Processed flaxseed meal presents low antinutritional factor concentrations, and Lysine is the first limiting amino acid for raw and processed flaxseed meals.
Amanda Gomes Almeida Sá, Maria Teresa Bertoldo Pacheco, Yara Maria Franco Moreno, Bruno Augusto Mattar Carciofi   +3 more
wiley   +1 more source

Review on Recent Advances and Novel Approaches in Milling and Mashing. [PDF]

Compr Rev Food Sci Food Saf
Laus A, Zarnkow M, Gastl M, Jacob F.
europepmc   +1 more source

Vortex flow and cavitation in diesel injector nozzles [PDF]

, 2008
Andriotis, A., Arcoumanis, C., Gavaises, M.   +2 more
core   +1 more source

Venturi throat diameter and process tube connector cavitation analysis CG-654

, 1956
W.J. Morris
openalex   +2 more sources

Effects of high‐frequency ultrasound on the functionality and physicochemical properties of chickpea protein isolates

Food Biomacromolecules, EarlyView.
Abstract The study investigated the impact of ultrasonic treatment on the functional and physicochemical properties of chickpea protein isolates (CPI). Both the water and oil absorption capacities of CPI were substantially improved by ultrasonic treatment, with significant improvements observed after 10, 20, and 30 min of sonication.
Mehvish Habib, Savita Rani, Sakshi Singh, Shumaila Jan, Kulsum Jan, Tanya L. Swer, Eram Rao, Khalid Bashir   +7 more
wiley   +1 more source

Fabrication of Bacteria Cell Arrays with Optical Vortex Laser-Induced Forward Transfer. [PDF]

ACS Omega
Allam SR, Yuyama KI, Sato K, Hanaoka M, Omatsu T.   +4 more
europepmc   +1 more source

Effect of the polysaccharide addition, high‐intensity ultrasound, and high hydrostatic pressure on the rheological parameters of protein isolates: A mini review

Food Biomacromolecules, EarlyView.
Abstract Because of their rheological properties, proteins are essential ingredients in the development of new foods and the improvement of existing ones. Food acceptance depends mainly on the texture and sensation it produces in the mouth. Furthermore, rheological characteristics play a crucial role in the application of proteins in the food industry.
Ángel Efraín Rodríguez Rivera, Antonio Hidalgo Millán, Raúl Delgado‐Delgado, Yamilet Rodríguez‐Lazcano   +3 more
wiley   +1 more source

Crystallization by acoustic and hydrodynamic cavitation: Mechanisms and process scalability. [PDF]

Ultrason Sonochem
Cauduro VH, Gohlke G, Ashokkumar M, Cui J, Lee J, Flores EMM.   +5 more
europepmc   +1 more source

Recent advancements in citrus by‐product utilization for sustainable food production

Food Biomacromolecules, EarlyView.
Abstract The upcycling of citrus by‐products shows significant potential to combat food waste and create sustainable products for food and nonfood applications. With an annual global production of approximately 124 million tons, citrus fruit processing generates nearly 50% waste, mainly comprising peels, seeds, and membranes. These by‐products are rich
David Evander Jebson Selvaprasad, Keshav Raghav Hegde, Kamatchi Devi Somasundaram, Loganathan Manickam   +3 more
wiley   +1 more source

Hydrodynamic cavitation assisted recovery of intracellular polyhydroxyalkanoates. [PDF]

Bioprocess Biosyst Eng
Yilmaz Nayir T, Küçükağa Y, Kara S.
europepmc   +1 more source