Results 61 to 70 of about 9,929 (190)

Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion

Foods
Faba bean is a promising source of ingredients for the production of meat analogs. However, sensory properties of faba bean, especially the bitter taste of the protein concentrate, restrict its use.
Antti Knaapila, Katja Kantanen, Jose Martin Ramos-Diaz, Vieno Piironen, Mari Sandell, Kirsi Jouppila   +5 more
doaj   +1 more source

Beyond eosinophils: A proteomic dissection of remodeling and inflammation in suspected eosinophilic esophagitis

Journal of Pediatric Gastroenterology and Nutrition, EarlyView.
Abstract Objectives Eosinophilic esophagitis (EoE) is characterized by eosinophilic inflammation and epithelial remodeling. However, current biomarkers focus predominantly on eosinophilia, overlooking basal cell hyperplasia (BCH), a histologic feature that may persist despite treatment.
Adi Eindor‐Abarbanel, Nimrod Moss‐ Ophir, Netanel Agajany, Daniel L. Cohen, Vered Richter, Haim Shirin, Efrat Broide, Tzippora Shalem   +7 more
wiley   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Seed germination improves air classification efficiency of pea and faba bean flours

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Increasing interest in incorporating pulses into human diets has increased demand for their fractionation into diverse food ingredients. Air classification has relatively low capital and operating costs, uses no water, and preserves the native protein structure.
Areha Abid, Kashika Sethi, Andrea K Stone, Xialu Chen, Ke Ding, Thomas D Warkentin, Bunyamin Tar'an, Yongfeng Ai, Michael T Nickerson   +8 more
wiley   +1 more source

The Use of Common Bean and Mesquite Pods Flours as Partial Substitute of Semolina, Impact of Their Proteins and Polysaccharides in the Physical, Chemical, and Microstructural Characteristics of Spaghetti Pasta

Macromol
Spaghetti pasta is a popular food; different ingredients than wheat have been explored to increase their nutritional value, the use of mesquite flour with pea protein remains unexplored.
Alejandro Pérez-Lozano, José-Alberto Gallegos-Infante, Manuel Humberto Chaírez-Ramírez, Nuria-Elizabeth Rocha-Guzmán, Martha Rocío Moreno-Jiménez, Luz-Araceli Ochoa-Martínez, Ignacio Villanueva Fierro, Verónica Loera Castañeda, Luis Medina-Torres   +8 more
doaj   +1 more source

Physicochemical characterization and phenolic compound content of flour from blended juice residues

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The production of fruit juices generates substantial amounts of residue, including peels, seeds, pomace, stalks, and leaves, which are rich in nutritionally relevant compounds, such as fiber and bioactives. The aims of this study were to evaluate drying conditions for converting mixed juice residue, composed of apple, beetroot ...
Letícia da Cunha Espinosa, Aldrey Nathália Ribeiro Corrêa, Adriano Brandelli, Simone Hickmann Flôres, Alessandro de Oliveira Rios   +4 more
wiley   +1 more source

Optimisation of extraction method for quantification of free fatty acids in oat-, pea- and faba-bean-based protein sources by liquid chromatography coupled with mass spectrometry

NFS Journal
Plant-based protein sources, including oat, pea, and faba bean, are widely used in milk and meat alternatives. However, these crops can be inherently bitter, which limits their use in some food products.
Anastassia Zeinatulina, Aleksei Kaleda, Maria Kuhtinskaja, Tiina Kriščiunaite   +3 more
doaj   +1 more source

Advancements in Mass Spectrometry‐Based Glycomics in Food and Nutritional Science

Mass Spectrometry Reviews, EarlyView.
ABSTRACT This review highlights advancements in mass spectrometry (MS)‐based glycomics in food and nutritional science. Carbohydrates, which are vital for human health, exhibit complex structures, making their analysis challenging. MS has become an indispensable tool for elucidating the structures of carbohydrates, including glycans, through soft ...
JaeHui Song, HyunJi Lee, Youngshik Choe, Hyeyoung Lee   +3 more
wiley   +1 more source

A Potential of Agro-Industrial Biowaste as Low-Cost Substrates for Carotenoid Production by Rhodotorula mucilaginosa

Fermentation
The sustainable production of natural pigments is gaining attention as industries seek alternatives to synthetic additives. This study explored agro-industrial biowastes as feedstocks for carotenoid biosynthesis by Rhodotorula mucilaginosa (natural ...
Olja Šovljanski, Dragoljub Cvetković, Tara Budimac, Anja Vučetić, Ana Tomić, Teodora Marić, Aleksandra Ranitović   +6 more
doaj   +1 more source

Differentiating Nonsuicidal Self‐Injury (NSSI) From Suicide Attempts in Adolescents: A Pilot Study

Medicine Bulletin, EarlyView.
ABSTRACT Background Differentiating between nonsuicidal self‐injury (NSSI) and suicide attempts (SA) in adolescents is crucial due to distinct underlying motivations, treatment needs, and potential outcomes associated with each behavior.
María Posada‐Ayala, Ping Wang, Gemma Barroso‐Garcia, Encarnación Donoso‐Navarro, Elena Hernandez‐Alvarez, María Gil‐Ligero, Julián Romero, Silvia Rosado‐Garcia, Antonio José Sánchez‐López, Hilario Blasco‐Fontecilla   +9 more
wiley   +1 more source