Results 41 to 50 of about 1,301 (172)

Efecto del desamargado de la torta de semilla de moringa (Moringa oleífera) sobre su composición proximal y su perfil nutricional y toxicológico

Scientia Agropecuaria, 2018
Con la finalidad de evaluar el desamargado de la torta de semilla de moringa, estas fueron prensadas obteniéndose aceite y torta. La torta fue sometida a un tratamiento en solución salina (Torta SS) y etanol (Torta OH) y sus características fueron ...
Marcial Silva, Fabio Cibej, Bettit Salvá, Américo Guevara, Gloria Pascual   +4 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

ANALISIS KUALITAS RELATIF PROTEIN JAGUNG SECARA IN VIVO DENGAN METODE PDCAAS

, 2014
The protein content in each maize varies depends on its quantity and quality. The quality of protein in food materials is determined by its protein rate and amino acid pattern, because every type of Cereal has different composition and amino acid pattern.
Wylis Arief, Ratna; Bcdai Pengkajian Teknologi Pertanian Lampung JI. ZA Pagar Alam No. IA Rajabasa — Bandar Lampung, Lampung
core   +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

Evaluación de la calidad de las proteínas en los alimentos calculando el escore de aminoácidos corregido por digestibilidad [PDF]

, 2006
El escore de una proteína refleja su contenido en aminoácidos (AA) en comparación con la proteína ideal. Sin embargo, cuando se necesita conocer la utilización de los AA en el organismo es necesario realizar la corrección del valor de escore según la ...
López,L. B., Kizlansky,A., Suárez López,M. M.   +2 more
core   +1 more source

Effect of sonication on European and Peruvian lupin flours: impact on the technological quality of gluten‐free breads and as a partial substitute for wheat

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND A widely cultivated pulse, lupin, has garnered interest for its beneficial nutritional properties, especially for baking applications. The harmful alkaloid content and poor functional properties of lupin limit its wider use. Sonication is an ecofriendly technology used to modify molecular structures.
Emilia Kärkkäinen, Julio Vidaurre‐Ruiz, Jonas Ehren, Angeleth Pacheco, Gloria Jesus Pascual‐Chagman, Jukka‐Pekka Suomela, Ritva Repo‐Carrasco‐Valencia   +6 more
wiley   +1 more source

A Comparative Study on the Functionality, Nutritional and Sensory Attributes of Protein Extracts Isolated From Eight Different Types of Beans

Sustainable Food Proteins, Volume 4, Issue 4, December 2026.
This study aimed to characterize and compare proteins extracted from eight different bean varieties using standardized extraction methods. The nutritional quality, techno‐functional properties, and sensory taste profiles were evaluated to identify alternative plant protein sources that could diversify diets and support food formulation applications ...
Jordy Kim Ung Ling, Gomathy Sandhya Subramanian, Yin Win Khin, Megan Teo, Ryan Soh, Nurhidayah Basri, Yoganathan Kanagasundaram, Maria N. Antipina, Siew Bee Ng   +8 more
wiley   +1 more source

Evaluación de la calidad de las proteínas en los alimentos calculando el escore de aminoácidos corregido por digestibilidad Assessment of protein quality in foods by calculating the amino acids score corrected by digestibility

Nutrición Hospitalaria, 2006
El escore de una proteína refleja su contenido en aminoácidos (AA) en comparación con la proteína ideal. Sin embargo, cuando se necesita conocer la utilización de los AA en el organismo es necesario realizar la corrección del valor de escore según la ...
M. M. Suárez López, A. Kizlansky, L. B. López   +2 more
doaj  

Optimization of Californian Red Worm Drying via the Refractance Window Method and Evaluation of Its Effect on Protein Quality

Applied Sciences
Drying of Californian red worms (CRW) (Eisenia foetida) was optimized using the refractance window (RW) method. Response surface methodology was used to evaluate the effects of drying temperature (65–85 °C) and mass per unit area (W/A) (0.256–0.367 g/cm2)
Vanessa Andrea Sánchez-Uribe, Mónica Jimena Ortiz-Jerez, José Edgar Zapata Montoya   +2 more
doaj   +1 more source

Conventional and Emerging Protein Ingredients in Farinaceous Products: Amino Acid Quality, Digestibility, Biological Value, and Functional Performance

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT The increasing demand for protein‐enriched foods has renewed interest in farinaceous products as widely consumed and technologically adaptable matrices for nutritional improvement. However, protein enrichment cannot be evaluated solely by increases in crude protein content, as nutritional value depends on essential amino acid (EAA) balance ...
P. Álvarez‐Arteaga, M. A. Lazo‐Vélez, L. Mateo Cordero‐Clavijo, S. Paterson   +3 more
wiley   +1 more source