Results 221 to 230 of about 104,900 (296)

Comparative Functionality and Processing of Plant‐Proteins: A Path Toward Optimized Sustainable Plant‐Based Meat Analogues (PBMAs): A Review

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz, Fariha Irshad, Muhammad Bilal Haider, Debomitra Dey   +3 more
wiley   +1 more source

Alleviation of structural deterioration in gluten and its components during freeze-thaw cycles by deacetylated konjac glucomannan. [PDF]

Food Chem X
Fan J, Wang H, Zeng Z, Li Y, Qin X, Li Y, Liu X.   +6 more
europepmc   +1 more source

Classificação comercial indicativa das cultivares de trigo da Embrapa - Paraná, Mato Grosso do Sul e São Paulo, safra 2016. [PDF]

, 2018
BASSOI, M. C., GUARIENTI, E. M., ITO, M. A., MIRANDA, M. Z. de, SCHEEREN, P. L.   +4 more
core  

Sorghum Protein: Ethanol‐Based Extraction to Improve Yield and Properties

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
A key barrier to expanding the use of sorghum‐based proteins is the challenge related to protein extraction and utilization via conventional methods. This work evaluated a blended solvent approach (ethanol:alkali) for protein extraction from ground, pearled sorghum and wet‐milled sorghum protein meal to improve yield and properties.
Milagros P. Hojilla‐Evangelista, Roque L. Evangelista   +1 more
wiley   +1 more source

Limited Availability and Higher Cost of Gluten-Free Foods Continue in the United Kingdom: A Comparative Follow-Up Over More Than a Decade. [PDF]

J Hum Nutr Diet
McInnes H, Klapan L, Moore U, Singh J, Whelan K.   +4 more
europepmc   +1 more source

Fibril Synthesis From Food Processing By‐Products and Strategies for Structure–Function Stabilization for Food Applications

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Protein fibrils can be synthesized from both conventional and by‐product protein sources, each having distinct advantages. Stabilization through polysaccharides and polyphenols can enhance fibril functional properties, such as gelling, foaming, and emulsification, thus furthering their application in food and non‐food materials.
Sanjana Sawant, Audrey L. Girard
wiley   +1 more source

Development of Celiac Disease After Immunotherapy: A Case Series. [PDF]

Gastro Hep Adv
Malick A, Lebwohl B, Green PHR, Lagana SM, Krishnareddy S.   +4 more
europepmc   +1 more source

Aplicação tardia de nitrogênio em genótipos de trigo da Embrapa. [PDF]

, 2015
BRISTOT, M., CASTRO, R. L. de, CORASSA, G. M., FOLONI, J. S. S., GUARIENTI, E. M., PIRES, J. L. F., STRIEDER, M. L.   +6 more
core  

Evaluation of Quinoa (Chenopodium quinoa Willd) Protein Isolate and Hydrolysate as Alternative Nitrogen Source for Growth of Lactiplantibacillus plantarum WCFS1

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Quinoa protein hydrolysate (QpH) serves as both a nitrogen source and a functional ingredient for L. plantarum. Bacteria grown in QpH achieved high biomass production and demonstrated significantly enhanced cell membrane integrity, positioning QpH as a key component for robust, plant‐based probiotics.
Nelson Romano, Leonardo Sciammaro, Alejandra Quiroga, María Cecilia Puppo, Andrea Gómez‐Zavaglia   +4 more
wiley   +1 more source

Aptidão tecnológica de cultivares do Ensaio de Qualidade de Trigo do Paraná (EQT-PR) - safra 2010. [PDF]

, 2012
ALMEIDA, J. L. de, BASSOI, M. C., CAMPOS, L. A. C., FRANCO, F. de A., GUARIENTI, E. M., MARCHIORO, V. S., MIRANDA, M. Z. de, RIEDE, C. R., ROSA FILHO, O., ROSA, A. C., SCHEEREN, P. L., SCHOLZ, M. B. dos S., TONON, V.   +12 more
core