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Delivery of a telehealth supported home exercise program with dietary advice to increase plant-based protein intake in people with non-alcoholic fatty liver disease: a 12-week randomised controlled feasibility trial. [PDF]
Br J NutrFreer CL +4 more
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Mitigating Off-Flavors of Plant-Based Proteins
Journal of Agricultural and Food Chemistry, 2021Proteins and, in particular, plant-based proteins are becoming more and more important in the face of future challenges, resulting from continuous population growth, the imbalance between malnutrition and overweight/obesity, and environmental changes.
Verena Karolin Mittermeier-Kleßinger +2 more
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Plant-based production of xenogenic proteins
Current Opinion in Biotechnology, 1999Foreign protein production in transgenic plants has been successful, from the generation of transgenic plant lines to the marketing of purified proteins. Antigenic proteins from disease organisms, monoclonal antibodies raised against antigens of disease organisms, and proteins with industrial process applications have been produced and tested.
E E, Hood, J M, Jilka
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Plant-based material, protein and biodegradable plastic
Current Opinion in Plant Biology, 2005Fibrous proteins from spiders, proteins with synthetic multiple repeats and mammalian structural proteins such as collagen have been produced in transgenic plants. Recent advances in the production of biodegradable plastic in plants also show the potential of molecular farming for research into and production of materials.
Jürgen, Scheller, Udo, Conrad
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Plant-Based Proteins: The Good, Bad, and Ugly
Annual Review of Food Science and Technology, 2022Our global population is growing at a pace to exceed 10 billion people by the year 2050. This growth will place pressure on the agricultural production of food to feed the hungry masses. One category that will be strained is protein. Per capita protein consumption is rising in virtually every country for both nutritional reasons and consumption ...
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Plant-based proteins: an alternative to synthetic emulsifiers
INFORM International News on Fats, Oils, and Related Materials, 2018[No abstract available]
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Plant-Based Protein Biomanufacturing
Genetic Engineering & Biotechnology News, 2013Amanda Broz, Ning Huang, Greg Unruh
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Fermented Protein-rich Plant-based Foods
2019Soybean is the most utilized protein-rich plant used as a substrate for the production of fermented foods in Indonesia, such as tempe, tauco, and kecap. Tempe is the most popular fermented food product and is part of the Indonesian daily diet. Fermentation of soybean into tempe improves its digestibility and nutritional content.
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