Results 11 to 20 of about 1,004,548 (310)
Foods, 2021 Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients.
Ines Kutzli, Jochen Weiss, Monika Gibis
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Foods, 2022 Dairy and plant-based proteins are widely utilized in various food applications. Several techniques have been employed to improve the techno-functional properties of these proteins.
Ahmed Taha +5 more
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Vegan Egg: A Future-Proof Food Ingredient?
Foods, 2022 Vegan eggs are designed with the aim to provide a healthier and more sustainable alternative to regular eggs. The major drivers of this industry are the increasing prevalence of egg allergies, awareness towards environmental sustainability, and the shift
Fatma Boukid, Mohammed Gagaoua
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Plant Proteins for Future Foods: A Roadmap
Foods, 2021 Protein calories consumed by people all over the world approximate 15–20% of their energy intake. This makes protein a major nutritional imperative. Today, we are facing an unprecedented challenge to produce and distribute adequate protein to feed over ...
Shaun Yong Jie Sim +3 more
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The tomato Prf complex is a molecular trap for bacterial effectors based on Pto transphosphorylation [PDF]
, 2013 The bacteria Pseudomonas syringae is a pathogen of many crop species and one of the model pathogens for studying plant and bacterial arms race coevolution.
A Balmuth +47 more
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Plant protein glycosylation [PDF]
Glycobiology, 2016 Protein glycosylation is an essential co- and post-translational modification of secretory and membrane proteins in all eukaryotes. The initial steps of N-glycosylation and N-glycan processing are highly conserved between plants, mammals and yeast. In contrast, late N-glycan maturation steps in the Golgi differ significantly in plants giving rise to ...
openaire +2 more sources
Wine Fining with Plant Proteins [PDF]
, 2019 : Fining treatments involve the addition of a substance or a mixture to wine, and are generally carried out in order to clarify, stabilize or modify the wine\u2019s organoleptic characteristics. Usually these fining agents will bind the target compound(s)
Curioni, Andrea +2 more
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Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders
Foods, 2023 Many new plant proteins are appearing on the market, but their properties are insufficiently characterized. Hence, we collected 24 commercial proteins from pea, oat, fava bean, chickpea, mung bean, potato, canola, soy, and wheat, including different ...
Kadi Jakobson +6 more
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Effects of diet containing different levels of yeast, Saccharomyces cerevisiae and plant proteins on growth indices, carcass biochemical composition and total intestinal bacteria count in a recirculating aquaculture system for rearing rainbow trout, Oncorhynchus mykiss [PDF]
تغذیه آبزیان, 2021 In this study, several balanced protein diets using plant proteins and yeast, were employed with the aim of reducing the fish meal in the diet. The experimental treatments included: control (T0) as commercial diet, (Faradaneh Co., Iran); treatment 1 (T1)
Gholamreza Rafiee, Aida Vafadar
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Evolution of plant ribosome-inactivating proteins [PDF]
, 2010 This contribution presents an updated analysis of the evolution of ribosome-inactivating proteins (RIPs) in plants. All evidence suggests that an ancestor of modern seed plants developed the RIP domain at least 300 million years ago.
Peumans, Willy J, Van Damme, Els
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