Results 21 to 30 of about 9,929 (190)
The influence of plant protein on the properties of dough and the quality of wholemeal spelt bread
Croatian Journal of Food Science and Technology, 2016 The paper presents the effect of a soy protein concentrate (protein content 65%) as a substituent (substituting 20% wholegrain spelt flour) and a pea protein isolate (protein concentration 90%) as a substituent (substituting 5% and 10% wholegrain spelt ...
Bojana Filipčev +6 more
doaj +1 more source
Foods, 2023 Plant protein sources, as a part of developing sustainable food systems, are currently of interest globally. Brewer’s spent grain (BSG) is the most plentiful by-product of the brewing industry, representing ~85% of the total side streams produced ...
Alice Jaeger +4 more
doaj +1 more source
The Current Situation of Pea Protein and Its Application in the Food Industry
Molecules, 2022 Pea (Pisum sativum) is an important source of nutritional components and is rich in protein, starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient in the global industry due to its low allergenicity, high protein
Parvathy Shanthakumar +5 more
doaj +1 more source
Pea and rapeseed acreage and land use for plant-based meat alternatives in the EU☆
Oilseeds and fats, crops and lipids, 2021 Plant-based meat alternatives from grain legumes and oil crops are expected to play an increasing role in human nutrition. Several commercially available products use pea protein isolate as protein basis and rapeseed oil as lipid basis.
Pilorgé Etienne +4 more
doaj +1 more source
FoodsMicrobeads of raspberry extract were produced using encapsulation matrices alginate + pea protein isolate + psyllium mucilage, alginate + pea protein isolate + psyllium mucilage + okra, and alginate + pea protein isolate + psyllium mucilage + Aloe ferox ...
Mokgaetji Johanna Mokale +2 more
doaj +1 more source
Study of the effect of herbal additives on the acidity of wheat bread dough and wheat-rye bread
Современная наука и инновации, 2023 The influence of vegetable additives (pea protein isolate, apple flour, sprouted green buckwheat flour, sprouted oatmeal flour, wheat germ pomace powder) on the acidity of wheat bread dough and wheat-rye bread was studied. As a result of the research, it
O. Ya. Kolman +4 more
doaj +1 more source
Particle filled protein-starch composites as the basis for plant-based meat analogues
Current Research in Food Science, 2022 Rapid swelling, high amylopectin starches including Thermally Inhibited (TI), Chemically Modified (CM), and Granular Cold- Swelling (GCS) were assessed for their supporting matrix forming potential and properties.
Stacie Dobson +2 more
doaj +1 more source
Molecular Oncology, EarlyView.Urinary LGALS3BP is elevated in bladder cancer patients compared to healthy controls as detected by the 1959 antibody–based ELISA. The antibody shows enhanced reactivity to the high‐mannose glycosylated variant secreted by cancer cells treated with kifunensine (KIF).
Asia Pece +18 more
wiley +1 more source
Новые технологииThe article presents the results of the influence of high hydrostatic pressure (HHP) on some functional properties of pea protein isolate. HHP was combined with different pH conditions to investigate the cumulative effect of HHP-based food processing ...
O. V. Chugunova +3 more
doaj +1 more source
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objective This study aimed to systematically observe the clinical manifestations, immune cell subsets, and dynamic changes in serological indicators in patients with myasthenia gravis (MG) before and after efgartigimod (EFG) treatment. Methods We analyzed the baseline data, laboratory parameters, and lymphocyte subset proportions in MG ...
Tiancheng Luo +9 more
wiley +1 more source