Results 101 to 110 of about 106,427 (306)

Hybrid meat batter system: effects of plant proteins (pea, brown rice, faba bean) and concentrations (3–12%) on texture, microstructure, rheology, water binding, and color

Poultry Science
: A lean meat batter system was mixed with four plant proteins at 3, 6, 9, and 12% (w/w): pea protein A (PA), pea protein B (PB), brown rice protein (BR) and faba bean protein (FB).
Weilun Lin, Shai Barbut
doaj   +1 more source

Phosphorylation regulates the assembly of chloroplast import machinery [PDF]

, 2008
Chloroplast function depends on the translocation of cytosolically synthesized precursor proteins into the organelle. The recognition and transfer of most precursor proteins across the outer membrane depend on a membrane inserted complex.
Oreb, Igor-Mislav, Höfle, Anja, Mirus, Oliver, Schleiff, Enrico   +3 more
core   +1 more source

Influence of Pea Protein Aggregates on the Structure and Stability of Pea Protein/Soybean Polysaccharide Complex Emulsions

Molecules, 2015
The applications of plant proteins in the food and beverage industry have been hampered by their precipitation in acidic solution. In this study, pea protein isolate (PPI) with poor dispersibility in acidic solution was used to form complexes with soybean soluble polysaccharide (SSPS), and the effects of PPI aggregates on the structure and stability of
Yin, Baoru, Zhang, Rujing, Yao, Ping
openaire   +3 more sources

Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome

Food Biomacromolecules, EarlyView.
Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley   +1 more source

A new way of valorizing biomaterials: the use of sunflower protein for 1 a-tocopherol microencapsulation [PDF]

, 2013
Biopolymer based microparticles were efficiently prepared from sunflower protein (SP) wall material and a-tocopherol (T) active core using a spray-drying technique. Protein enzymatic hydrolysis and/or N-acylation were carried out to make some structural
A. Nesterenko, Aider, Augustin, Avaltroni, Benita, Burkus, Chabanon, Chanamai, Charve, Church, Daqiq, De Graaf, Dickinson, Dubey, Elizondo, F. Silvestre, F. Violleau, Faria, Favaro-Trindade, Fennema, Gharsallaoui, Glantz, Gonzalez-Perez, Gonzalez-Perez, Gonzalez-Perez, Goodno, Gouin, Guyomarc'h, I. Alric, Junyaprasert, Kang, Kawakatsu, Kong, Lamsal, Luo, Martinez, Matemu, Mo, Molina, Nesterenko, Nesterenko, Nunes, Ortiz, Patino, Pickardt, Pierucci, Rampon, Rascon, Rbii, Reiffers-Magnani, Robins, Rondel, Rusli, Salgado, V. Durrieu, Vastag, Vilkhu, Wang, Wong, Yohannes, Yoo, Yu, Yust, Zheng, Zorba   +64 more
core   +4 more sources

Functional and physicochemical properties of proteins isolated from four different pulses

Food Biomacromolecules, EarlyView.
Proteins from four pulses viz. pinto bean, cow pea, pigeon pea, and navy bean were isolated and characterized. Pinto bean protein showed the highest oil absorption capacity and solubility. Pinto bean protein exhibited the highest emulsion capacity and foaming capacity. Cow pea protein showed the highest in vitro protein digestibility.
Bharati Kumari, Nandan Sit
wiley   +1 more source

Structure and in vitro digestibility of grass pea (Lathyrus sativus L.) flour following transglutaminase treatment [PDF]

, 2019
The impact of transglutaminase (TG) modification on microstructure and in vitro protein and starch digestibility of grass pea flour was investigated. Results demonstrated that grass pea flour proteins act as effective substrate of TG.
Al-Asmar, A., Giosafatto, C. V. L., Mariniello, L., Masi, P., Romano, A., ROMANO, RAFFAELE   +5 more
core   +1 more source

Comparison of physicochemical, rheological, and digestibility properties of starch isolated from plantain (Musa paradisiaca) using different methods

Food Biomacromolecules, EarlyView.
Abstract The present work aimed to evaluate the effect of different isolation methods (distilled water, sodium hydroxide, and potassium metabisulfite) on the properties of plantain starch and compared with flour. It was hypothesized that chemical steeping enhanced yield, techno‐functional properties, and resistant starch without disrupting native ...
Tanvir Ahmed Laskar, Bharati Kumari, Raksha Rani, Nandan Sit   +3 more
wiley   +1 more source

Recipe development for new confectionery products with the addition of pea flower [PDF]

E3S Web of Conferences
As a result of the conducted research, a recipe for the “Pea” cake with the addition of pea flour was developed. Optimal modes for the production of the “Pea” cake with the addition of pea flour were determined, which allow obtaining new flour ...
Ivanova Galina, Kolman Olga, Glotova Marina, Nikulina Ekaterina, Evtukhova Olga   +4 more
doaj   +1 more source

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, EarlyView.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
wiley   +1 more source