Results 61 to 70 of about 1,301 (172)
Mycelium of mushroom-producing fungi as high-quality protein source
Future FoodsTo achieve a more sustainable food system, reducing the reliance on animal-based proteins is essential. Mycoprotein from mushroom-producing fungi (Basidiomycota) presents a promising yet underexplored alternative.
Jasper Zwinkels +4 more
doaj +1 more source
A Perspective of Soy Isoflavones on Analytical, Biological, and Chemical Attributes
Legume Science, Volume 8, Issue 3, September 2026.ABSTRACT This review covers key aspects of soybean (Glycine max), with a particular focus on its isoflavone content and biological properties. Soybeans maintain their position as both a nutraceutical and a pharmaceutical crop, with a broad range of dietary items used worldwide, including soy milk, fermented soy products, and various dietary supplements.
Sristy Suman +4 more
wiley +1 more source
ProceedingsThe objectives of the present research were to investigate (1) the nutritional quality through the Protein Digestibility-Corrected Amino Acid Score (PDCAAS); (2) the apparent viscosity under simulated in vitro gastric conditions of two pea protein ...
Laetitia Guérin-Deremaux +3 more
doaj +1 more source
Qualidade protéica da dieta consumida por pré-escolares de uma creche de Manaus, Amazonas, Brasil [PDF]
Acta Amazonica, 1999 A qualidade protéica da dieta consumida por pré-escolares de uma creche de Manaus (AM) foi avaliada por meio de ensaio experimental com ratos machos da linhagem Wistar, recém-desmamados, por um período de 14 dias.
Lucia Κ. O. YUYAMA +4 more
doaj +1 more source
Evaluation of in vitro methodology to determine protein digestibility and quality of plant-based proteins [PDF]
, 2018 Protein quality evaluations currently require that an animal bioassay be performed to determine true protein digestibility (TPD). This measure is used to calculate the protein digestibility corrected amino acid score (PDCAAS) prior to qualifying for a ...
Franczyk, Adam
core
Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties
, 2023 Background and Objectives Soy, wheat, and oats are widely consumed crops globally, but variation between cultivars and processing methods can produce products of varying protein quality.
Medina, G +17 more
core +1 more source
KANDUNGAN GIZI DAN MUTU PROTEIN TEPUNG BIJI KELOR TERFERMENTASI
Jurnal Teknologi dan Industri Pangan, 2019 Moringa oleifera seed has the potential as a source of new food ingredients having high nutritional content, especially protein. The objective of this study was to evaluate the effect of fermentation toward biochemical composition and in vitro protein ...
Ni’mawati Sakinah +2 more
doaj +1 more source
Sustainable Food Proteins, Volume 4, Issue 3, September 2026.Quinoa, amaranth, tarwi, and cañihua are sustainable protein sources with strong nutritional and techno‐functional potential. Deeper knowledge in processing‐structure–function relationships is crucial for predictive design and large‐scale application in food systems.
Marcela Jarpa‐Parra +1 more
wiley +1 more source
Current Concepts and Unresolved Questions in Dietary Protein Requirements and Supplements in Adults
Frontiers in Nutrition, 2017 Protein needs for otherwise healthy individuals older than 19 years are defined by the recommended dietary allowance (RDA) at 0.80 g protein/kg/day. There is no recommendation in the current RDA for subpopulations of older adults or people in various ...
Stuart M. Phillips
doaj +1 more source
Sustainable Food Proteins, Volume 4, Issue 3, September 2026.This review outlines the role of innovative technologies in valorizing the waste generated from different plant waste streams into protein‐rich ingredients and modifying their conformational structure to improve the techno‐functional attributes including hydration, emulsification, foaming, gelation, and nutritional value.
Subith Cheeyattil +5 more
wiley +1 more source