Results 41 to 50 of about 659 (142)

Wheat‐Based Inks With Pea Protein Incorporation for 3D Printing Free of Flow Enhancers and Stabilizers: Effects on Rheological Properties and Printing Fidelity

Sustainable Food Proteins, Volume 4, Issue 4, December 2026.
Increasing pea protein isolate (0%–35%) in wheat‐based inks enhanced viscoelastic modulus and post‐shear viscosity, improving self‐supporting capacity after 3D printing. However, elevated temperature (50°C) increased the loss factor (tan δ), reducing printing fidelity. Optimal printability was achieved at 20°C with 25% PPI and 50% water.
Chengyi Yang, Sze Ying Leong, Jessie King, Esther H.‐J. Kim, Marco P. Morgenstern, Mei Peng, Kevin Sutton, Indrawati Oey   +7 more
wiley   +1 more source

Chemical composition and nitrogen-to-protein conversion factor for honey bee drone brood –pupae of Apis mellifera

Agricultural and Food Science
Honey bee drone brood is one of the novel complementary protein sources despite its long global history as a food source. We have studied its nutritional value thoroughly, paying special attention to protein.
Tiina Ritvanen, Marja Raatikainen, Janne Järvinen, Helena Pastell   +3 more
doaj   +1 more source

Multi‐Response Optimization of Formulation and Processing Parameters for a High‐Protein Beef‐Based Snack to Enhance Mechanical Crispiness, Acoustic Crispiness, and Protein Digestibility

Journal of Food Science, Volume 91, Issue 11, November 2026.
ABSTRACT This study aimed to optimize the formulation and processing parameters of beef‐based chips to maximize textural properties and protein digestibility using response surface methodology (RSM) with a central composite design. Statistical models were developed to predict the effects of beef powder incorporation level (%), extruded sheet thickness (
Sandamini Wickramaarachchi, Mauro Mocerino, Maxim Lebedev, Casiana Blanca J. Villarino, Gary A. Dykes, Ranil Coorey   +5 more
wiley   +1 more source

Chemical Composition and In Vitro Bioactive Potential of Dried Honeybee (Apis mellifera L.) Podmore as a Candidate Functional Food Ingredient

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
Dried honeybee podmore was evaluated as a sustainable functional food ingredient. The extract showed high protein, lipids, balanced amino acids, chitin, chitosan, minerals, phenolics, and flavonoids. It exhibited antioxidant activity, inhibited pancreatic lipase and alpha glucosidase, and enhanced insulin secretion in MIN6 beta cells, supporting ...
Marwa Rashad Ali, Esraa Naser Mohamed, Hatem Sharaf El‐Din, Rawaa H. Tlay, Tarek Gamal Abedelmaksoud   +4 more
wiley   +1 more source

Comparison of nutritional composition between plant-based drinks and cow’s milk

Frontiers in Nutrition, 2022
The high decline in liquid milk consumption in Western countries has been compensated by the increased consumption of processed dairy products and the rapidly increasing number of new plant-based beverages constantly introduced in the market, advertised ...
Barbara Walther, Dominik Guggisberg, René Badertscher, Lotti Egger, Reto Portmann, Sébastien Dubois, Max Haldimann, Katrin Kopf-Bolanz, Peter Rhyn, Otmar Zoller, Rosmarie Veraguth, Serge Rezzi   +11 more
doaj   +1 more source

Processing of Dairy Products Can Affect the Digestible Indispensable Amino Acid Score (DIAAS): An In Vivo Study in Bama Minipigs

The Journal of Nutrition
During manufacturing, different applied processes can potentially alter macro- and microstructures of milk proteins, which eventually affect the digestibility and the digestible indispensable amino acid score (DIAAS).We aimed to investigate the effects of different processes, including heating and fermentation, on the ileal digestibility of amino acids
Huifang, Cai, Xiyu, Qin, Mengxuan, Lai, Xiaolu, Geng, Hairan, Ma, Xiuying, Wu, Wentao, Qian, Menghui, Wang, Xiaomin, Ren, Ran, Wang, Pengjie, Wang, Yixuan, Li, Xiaoyu, Wang, Hongliang, Li   +13 more
openaire   +2 more sources

Scientific Recommendations for Food‐Based Dietary Guidelines for Adolescents in Ireland

Food Risk Assess Europe, Volume 4, Issue 4, October 2026.
Abstract Adolescence, including puberty, is a time of rapid growth and development with, on average, 20%, 50% and 40% of final adult height, weight and bone mass, respectively, gained during this period. Nutritional requirements during puberty may be greater than during any other period in life due to this intense growth and development.
Mary A. T. Flynn, Niamh Clarke, Oonagh Lyons, Annemarie Bennett, Cathy Breen, Eileen Gibney, Laura Kehoe, Sinéad N McCarthy, Helene McNulty, Anne Nugent, Audrey Tierney, Janette Walton, Mary Ward, Fiona Ward, Kevin Cashman   +14 more
wiley   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, Volume 5, Issue 3, Page 433-450, September 2026.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Protein quality malnutrition

Frontiers in Nutrition
Protein quality refers to the evaluation of a food or a diet based on its amino acid composition, protein digestibility, and protein bioavailability. When these parameters are specified, either through direct measurement or estimation, the amino acids ...
Mark J. Manary, Mark J. Manary, Donna R. Wegner, Kenneth Maleta   +3 more
doaj   +1 more source

Development of in silico prediction model for standardized ileal digestibility of amino acids from protein sources

Current Research in Biotechnology
Digestibility is an important factor in the nutritional evaluation of proteins because it determines the bioavailability of the amino acids derived from them.
Takuya Kikuchi, Masamichi Takeshita, Yusuke Adachi, Yoji Yamada   +3 more
doaj   +1 more source