Results 51 to 60 of about 1,301 (172)
Making Nutritious Gluten-Free Foods from Quinoa Seeds and Its Flours
Proceedings, 2020 Celiac disease is affecting around 1% of the world population and an effective treatment needs to exclude gluten. Quinoa is a high-quality gluten-free protein, and starch-rich endosperm, like the cereals.
Patricia Miranda Villa +4 more
doaj +1 more source
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 +14 more
wiley +1 more source
Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn
Foods, 2022 The need for partial or total substitution of animal protein sources by vegetable sources of high protein quality with good sensory acceptance is a promising alternative.
Raquel Chilón-Llico +4 more
doaj +1 more source
EFSA Journal, Volume 24, Issue 10, October 2026.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 +23 more
wiley +1 more source
Розрахунок біологічної цінності харчових продуктів та раціонів за методикою PDCAAS [PDF]
, 2017 Проблема білкового дефіциту харчування є актуальною як для жителів економічно відсталих регіонів (особливо зважаючи на додатковий калорійний дефіцит), так і для мешканців більшості розвинених країн.
Махинько, Валерій Миколайович +2 more
core
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 +3 more
wiley +1 more source
, 2018 In this work, the protein quality of different bean types after undergoing the preparatory methods of baking, cooking and extrusion was assayed. Protein quality was assessed using a rodent bioassay to evaluate growth and protein digestibility while amino
Peter Frohlich +10 more
core +1 more source
Food technology to process plant-based food (soy protein isolate formula) [PDF]
, 2020 Soy protein isolate (SPI) is obtained by extracting the soluble protein and removing non-protein material such as fat and carbohydrates. Because of this process, it has a neutral flavor and cause less flatulence than soy flours.
Astawan, Made, Made Astawan
core +1 more source
Research Progress of Food Protein Quality Evaluation Methods
Shipin gongye ke-ji, 2023 The types and contents of proteins are different in different foods, and the composition and proportion of amino acids are different, as a result, their contribution to meeting the nutritional needs of the human body is different.
Juan DONG +5 more
doaj +1 more source
A Sustainable Approach for the Use of Plant Proteins as Functional Ingredients in Dairy Alternatives
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Plant proteins in dairy alternatives. ABSTRACT The increasing global demand for sustainable and health‐promoting foods has positioned plant‐based proteins as key components in the development of dairy alternatives. This review critically examines plant protein sources: legumes, cereals, pseudocereals, oilseeds, and nuts not merely by composition, but ...
Boutheina Ben Akacha +9 more
wiley +1 more source