Results 81 to 90 of about 11,038 (258)

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

Bromelain as the enzyme of the future: A global bibliometric mapping of its applications and emerging trends

Journal of the Science of Food and Agriculture, EarlyView.
Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto, Tonny Cley Campos Leite, Mônica Tejo Cavalcanti, Geany Targino Sousa Pedrosa, Rerisson do Nascimento Alves, Amanda Reges de Sena, Mônica Correia Gonçalves   +6 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

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +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

Curly protein nanofibril systems for improving thermal stability and copigmentation of hibiscus anthocyanins

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Anthocyanins are attractive natural colorants for clean‐label food applications; however, their widespread use is limited by poor thermal stability. Protein nanofibrils have recently emerged as promising natural stabilizers because of their high surface area and ability to interact with anthocyanins through non‐covalent interactions.
Vildan Eyiz, İsmail Tontul, Selman Türker   +2 more
wiley   +1 more source

Arabinoxylan‐enriched fraction from durum wheat meal modulates structure, texture, nutritional and sensory properties of extruded snacks

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Arabinoxylans (AX), abundant in wheat bran, represent a valuable yet underutilized fraction of cereal milling by‐products. In this study, an AX‐enriched fraction obtained from durum wheat meal (DWM), produced from defatted durum wheat germ and debranning fractions, was incorporated at increasing levels (0–25%) into pea starch ...
Vittoria Latrofa, Aleksei Kaleda, Carlo Porfido, Giusy Rita Caponio, Giuseppe Natrella, Davide De Angelis, Roberto Terzano, Antonella Pasqualone   +7 more
wiley   +1 more source

Evaluating physicochemical, nutritional and sensory properties of plant-based surimi: A focus on protein source

Food Chemistry: X
This study focuses on the development and characterization of plant-based surimi formulations incorporating soy, pea, and mung bean protein isolates.
Shahriyar Valizadeh, Armin Mirzapour-Kouhdasht, Mahagani Lasciers, Reza Tahergorabi   +3 more
doaj   +1 more source

Analysis of Carbohydrates and Glycoconjugates by Matrix‐Assisted Laser Desorption/Ionization Mass Spectrometry: An Update for 2023–2024

Mass Spectrometry Reviews, EarlyView.
ABSTRACT The use of MALDI mass spectrometry for the analysis of carbohydrates and glycoconjugates is a well‐established technique and this comprehensive review is the twelfth update of the original article published in 1999 and brings coverage of the literature to the end of 2024.
David J. Harvey
wiley   +1 more source

Characterization of Plant-Based Raw Materials Used in Meat Analog Manufacture

Foods
The purpose of this research was to investigate the characteristics of different plant-based sources rich in protein, chickpea flour (CPF), hazelnut oil cake (HOC), soy protein isolate (SPI) and concentrate (SPC), and pea protein isolate (PPI) for their ...
Viorica Bulgaru, Mihail Mazur, Natalia Netreba, Sergiu Paiu, Veronica Dragancea, Angela Gurev, Rodica Sturza, İlkay Şensoy, Aliona Ghendov-Mosanu   +8 more
doaj   +1 more source