Results 31 to 40 of about 659 (142)

Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties

Future Foods, 2023
Texturized vegetable protein (TVP) from a blend of faba bean protein concentrate and an oat beta-glucan rich fraction was produced by low-moisture extrusion to combine nutritional benefits of both ingredients.
Cátia Saldanha do Carmo, Anne Rieder, Paula Varela, Hanne Zobel, Tzvetelin Dessev, Solveig Nersten, Sara M. Gaber, Stefan Sahlstrøm, Svein Halvor Knutsen   +8 more
doaj   +1 more source

Protein quality in ready‐to‐use supplementary foods for moderate wasting

Maternal and Child Nutrition, 2020
There are no guidelines for the optimal protein quality of ready‐to‐supplementary food (RUSF) for moderate acute malnutrition (MAM). This randomized, controlled, double‐blinded, clinical effectiveness trial evaluated two RUSFs in the treatment of MAM ...
Rebecca Roediger, Hans‐Henrik Stein, Meghan Callaghan‐Gillespie, Jeffrey Kahn Blackman, Kristin Kohlmann, Kenneth Maleta, Mark Manary   +6 more
doaj   +1 more source

A review on nutritional quality of animal and plant-based milk alternatives: a focus on protein

Frontiers in Nutrition
In recent years, the demand of consumers for products rich in protein is of significant growth. Due to its structure in tissues, protein is considered an essential nutrient for maintenance and growth.
Romdhane Karoui, Inès Bouaicha
doaj   +1 more source

Chemical Composition of Two Grey Mullet Species (Chelon auratus, Mugil cephalus): A Comparative Study on Wild and Aquaculture-Adapted Species

Çanakkale Onsekiz Mart University Journal of Marine Sciences and Fisheries
This study assessed the chemical composition of wild and culture-adapted golden grey mullet (Chelon auratus) and flathead grey mullet (Mugil cephalus).
Ekrem Cem Çankırılıgil , Ayça Altuntaş   +1 more
doaj   +1 more source

The Impact of Glycation on Protein Digestibility

ChemFoodChem, EarlyView.
Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann, Simone Lipinski, Jana Raupbach   +2 more
wiley   +1 more source

Protein Quality of Raw and Cooked Pork Loin as Determined by the Digestible Indispensable Amino Acid Scores (DIAAS) Method (Chinese and English versions)

Liang you shipin ke-ji
The digestible indispensable amino acid score (DIAAS) was developed in 2011 to determine protein quality of human foods. However, protein quality of cooked pork, the most consumed meat in the world, has not previously been characterized by this method ...
John K. MATHAI, Natalia S. FANELLI, Hans H. STEIN   +2 more
doaj   +1 more source

Current Concepts and Unresolved Questions in Dietary Protein Requirements and Supplements in Adults

Frontiers in Nutrition, 2017
Protein needs for otherwise healthy individuals older than 19 years are defined by the recommended dietary allowance (RDA) at 0.80 g protein/kg/day. There is no recommendation in the current RDA for subpopulations of older adults or people in various ...
Stuart M. Phillips
doaj   +1 more source

Equivalent servings of free-range reindeer promote greater net protein balance compared to commercial beef

International Journal of Circumpolar Health, 2021
Wild game consumption has been associated with health benefits but the acute influence on human protein metabolism remains unknown. We compared feeding-induced responses of equivalent amounts of free-range reindeer (FR) and commercial beef (CB) on ...
Melynda S. Coker, Scott E. Schutzler, Sanghee Park, Rick H. Williams, Arny A. Ferrando, Nicolaas E. P. Deutz, Robert R. Wolfe, Robert H. Coker   +7 more
doaj   +1 more source

Interactions of delivery systems modulating the digestibility of plant‐based proteins

Food Biomacromolecules, EarlyView.
Abstract Plant‐based proteins are gaining interest as sustainable alternatives to animal‐derived proteins, but their digestibility is often lower and strongly influenced by protein structure, processing history, and food‐matrix interactions. This review critically examines how emulsions, hydrogels, micro‐ and nanoparticles, micelles, liposomes ...
Samina Kauser, Sana Imtiaz, Emaan Shahid, Aneela Yar, Asma Ayub, Muhammad Umar   +5 more
wiley   +1 more source

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source