Results 61 to 70 of about 659 (142)

Fermented chickpea flour replacing textured pea protein in a meat analogue: Effect on nutritional, physicochemical and sensory properties

Future Foods
Plant-based meat analogues (PBMAs) have gained attention as sustainable alternatives to meat, but consumer acceptance remains a key limitation due to challenges of replicating meat properties.
Nadia Ayllón-Parra, Ever Hernández-Olivas, Maria Dolors Guàrdia, André Brodkorb, Grau Matas, Massimo Castellari, Pere Gou, Albert Ribas-Agustí   +7 more
doaj   +1 more source

Potential of Andean Grains as Substitutes for Animal Proteins in Vegetarian and Vegan Diets: A Nutritional and Functional Analysis

Foods
The growing demand for sustainable protein sources has boosted interest in Andean pseudocereals, particularly quinoa (Chenopodium quinoa), cañihua (Chenopodium pallidicaule), and kiwicha (Amaranthus caudatus), due to their complete nutritional profile ...
Jhonsson Luis Quevedo-Olaya, Marcio Schmiele, María Jimena Correa   +2 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

From Composition to Function: Defining Functional Equivalence in Plant‐Based Meat Analogs

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Akila Srinivasagam Ramasamy Venkateswaran, Ciara K. McDonnell   +1 more
wiley   +1 more source

Culinary treatments impact the digestibility and protein quality of edible insects: a case study with Tenebrio molitor and Gryllus assimilis

Frontiers in Nutrition
The escalating global population is anticipated to intensify the demand for high-quality proteins, necessitating the exploration of alternative protein sources.
Barbora Lampová, Ivo Doskočil, Martin Kulma, Michal Kurečka, Lenka Kouřimská   +4 more
doaj   +1 more source

ОЦІНЮВАННЯ ЯКОСТІ БІЛКА НАСІННЯ ЛЬОНУ МЕТОДОМ DIAAS

Zernovì Produkti ì Kombìkorma, 2018
Розробка нових харчових продуктів та раціонів підвищеної біологічної цінності, а також удосконалення вже існуючих виробів неможливо без наявності точних критеріїв оцінки отриманого результату.
С.П. КРАЄВСЬКА, Н.О. СТЕЦЕНКО, Г.М. БАНДУРЕНКО   +2 more
doaj   +1 more source

Rat bioassay for evaluation of protein nutritional quality of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens) powder

Food Science of Animal Products
Protein-energy malnutrition (PEM) is a persistent public health challenge in most developing countries. This study investigated the protein nutritional value of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens) to ...
Amos Kipkemoi Ronoh, Charlotte Atsango Serrem, Susan Balaba Tumwebaze, Gertrude Mercy Were   +3 more
doaj   +1 more source

Dietary Protein Quantity, Quality, and Exercise Are Key to Healthy Living: A Muscle-Centric Perspective Across the Lifespan

Frontiers in Nutrition, 2019
A healthy eating pattern, regardless of age, should consist of ingesting high quality protein preferably in adequate amounts across all meals throughout the day.
Nicholas A. Burd, Nicholas A. Burd, Colleen F. McKenna, Amadeo F. Salvador, Kevin J.M. Paulussen, Daniel R. Moore   +5 more
doaj   +1 more source

Quality Attributes of Selected Minced Meat Products and Plant-Based Alternatives: A Comparative Study

Applied Sciences
This study aimed to compare selected quality attributes of three types of minced meat—beef, pork, and chicken—with those of three specific commercial plant-based minced-meat alternatives available on the Polish market.
Katarzyna Pobiega, Anna Maria Kot, Alicja Synowiec, Iwona Szymańska   +3 more
doaj   +1 more source

Safety of frozen paste from blanched, whole migratory locust (Locusta migratoria) as a novel food pursuant to Regulation (EU) 2015/2283 [PDF]

EFSA J
Abstract Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on frozen paste from blanched, whole migratory locusts (Locusta migratoria) as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is produced from farmed sub‐adult L. migratoria, which
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Dominique Turck, Torsten Bohn, Montaña Cámara, Jacqueline Castenmiller, Stefaan De Henauw, Ángeles Jos, Alexandre Maciuk, Inge Mangelsdorf, Breige McNulty, Androniki Naska, Kristina Pentieva, Alfonso Siani, Frank Thies, Margarita Aguilera Gomez, Thomas Frenzel, Francesca Marcon, Harry McArdle, Peter Moldeus, Monika Neuhäuser Berthol, Salvatore Multari, Domenico Azzollini, Karen Ildico Hirsch‐Ernst   +23 more
europepmc   +2 more sources