Results 61 to 70 of about 116 (87)

Protein quality evaluation: FAO perspective

Frontiers in Nutrition
United Nations agencies have a unique role in achieving the Sustainable Development Goals (SDGs) and aligned global nutrition targets by 2030. According to the latest estimates the world is moving backward in its efforts to end hunger, food insecurity ...
Maria Xipsiti
doaj   +1 more source

Effects of alkaline extraction and ultrasonication on digestibility, nutritional quality, and bioactive peptide release of duckweed (Wolffia arrhiza) protein extracts

Journal of Functional Foods
Duckweed is a promising sustainable protein source; however, its dense structure and anti-nutritional factors (e.g., saponins and tannins) may limit protein digestibility, nutritional, and biofunctional qualities.
Saowakon Wongsasulak, Chotika Nitiwuttithorn, Punchira Vongsawasdi, Apiradee Hongsthong, Jirawat Yongsawatdigul   +4 more
doaj   +1 more source

Nutritional properties of pilot-scale manufactured single-cell proteins from a Corynebacterium glutamicum

CyTA - Journal of Food
Single-cell proteins (SCPs) derived from microorganisms are sustainable and standard-manufacturable protein sources. Corynebacterium glutamicum is one of the prospective bacteria for SCP production. To evaluate nutritional properties of C. glutamicum-SCP,
Sehyeon Park, Taeyeon Kim, Soyeon Lee, Seungki Lee, Pil Kim   +4 more
doaj   +1 more source

In Vitro Bioaccessibility of Edible Seaweed Proteins from the Chilean Coast and Proteins from the Novel Seaweed-Derived Mycoprotein

Molecules
Seaweed biomass is globally underutilized as a source of proteins despite its nutritional potential, with much of its use focused on hydrocolloid extraction.
Catalina Landeta-Salgado, Javiera Munizaga, María Paz González-Troncoso, Anamaría Daza-Sanchez, Irene Martínez, María Elena Lienqueo   +5 more
doaj   +1 more source

Comprehensive Review of Plant Protein Digestibility: Challenges, Assessment Methods, and Improvement Strategies

Applied Sciences
Plant-based proteins are increasingly recognized for their environmental, ethical, and nutritional benefits. However, their digestibility varies due to factors such as molecular structure, amino acid composition, and processing methods.
Mauricio Opazo-Navarrete, César Burgos-Díaz, Cristina Bravo-Reyes, Ivo Gajardo-Poblete, Manuel Chacón-Fuentes, Juan E. Reyes, Luis Mojica   +6 more
doaj   +1 more source

Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review

Foods
Plant-based proteins have gained popularity in the food industry as a good protein source. Among these, chickpea protein has gained significant attention in recent times due to its high yields, high nutritional content, and health benefits.
Nikhil Dnyaneshwar Patil, Aarti Bains, Kandi Sridhar, Maharshi Bhaswant, Sawinder Kaur, Manikant Tripathi, Déborah Lanterbecq, Prince Chawla, Minaxi Sharma   +8 more
doaj   +1 more source

Assessment of nutritional quality and

Food Chemistry Advances
As consumer demand for sustainable protein alternatives increases, plant-based meat analogues are gaining prominence in global food markets. This study assessed the nutritional quality and in vitro protein digestibility of five commercial plant-based ...
Subhash V. Pawde, Tongheng To, Solida Long, Saroat Rawdkuen   +3 more
doaj   +1 more source

In vitro protein digestibility of plant-based foods and ingredients vs standardized values in growing pigs

Current Research in Food Science
In vitro methods for protein quality assessment have great potential, but to represent a real alternative, they need validation against in vivo data.
Cristina Gómez-Marín, Natalia S. Fanelli, Beatriz Miralles, Hans H. Stein, Isidra Recio   +4 more
doaj   +1 more source

Protein Quality of Salmon Protein Hydrolysates Using the Digestible Indispensable Amino Acid Score (DIAAS) Method

Current Developments in Nutrition
Natalia dos Santos Fanelli, Juliana Carolina Florencio Ravagnani Martins, Hans H Stein   +2 more
doaj   +1 more source

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Limitations with the Digestible Indispensable Amino Acid Score (DIAAS) with Special Attention to Plant-Based Diets: a Review

Current Nutrition Reports, 2021
Angela Genoni, Joel Craddock, David M Goldman   +2 more
exaly