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Pereskia aculeata Miller as a Novel Food Source: A Review
Foods, 2023 Pereskia aculeata Miller is an edible plant species belonging to the Cactaceae family. It has the potential to be used in the food and pharmaceutical industries due to its nutritional characteristics, bioactive compounds, and mucilage content.
Naaman Francisco Nogueira Silva +4 more
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Biomolecules, 2021 Agri-food industries generate several by-products, including protein-rich materials currently treated as waste. Lupine species could be a sustainable alternative source of protein compared to other crops such as soybean or chickpea.
Sergio Montserrat-de la Paz +5 more
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Foods, 2021 The manufacture of plant-based drinks has the drawback of a huge production of underexploited press cakes. In particular, the oat press cake is mainly used in feed formulation, whereas added-value applications in human nutrition are scarce.
Gilda Aiello +5 more
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Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives
Foods, 2023 Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory ...
Fatma Boukid +6 more
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Molecules, 2022 Date kernel is a plant-derived byproduct that has the potential to be converted into a high-value-added food ingredient, such as protein concentrate, in the food industry. Ultrasound, which is an alternative method for improving the functional properties
Mohamed Kelany, Oktay Yemiş
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ProceedingsVitamin D is a fat-soluble vitamin with multiple functions, including the modulation of the immune response, amongst others. Earlier studies have demonstrated that the active form of vitamin D, 1,25-dihydroxivitamin D, inhibits LPS-induced IL-6 and TNF-α
Ángela Alcalá-Santiago +3 more
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Gels, 2023 Dried porous materials based on plant proteins are attracting large attention thanks to their potential use as sustainable food ingredients. Nevertheless, plant proteins present lower gelling properties than animal ones.
Lorenzo De Berardinis +2 more
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Stability Analysis of Pickering Nanoemulsion Covered by Dual-protein Natural Symbiotic Particles
Shipin gongye ke-jiPickering nanoemulsions were prepared using dual-protein natural symbiotic particles and their physicochemical stability was analyzed to broaden their potential application in the food industry.
Jiaqi SHAO +6 more
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Journal of Dairy Science, 2022 : This study (1) evaluated the perceptions of Argentinian and Brazilian consumers regarding yogurt fortified with dairy proteins, legume proteins, or a combination of both, and (2) determined the satiety expectations of these foods as well as the ...
Carolina Antonela Curti +5 more
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Toxic Analysis of Leaf Protein Concentrate Regarding Common Agricultural Residues [PDF]
Journal of Food Quality and Hazards Control, 2023 Background: Potential resilient foods which help reduce hunger are converting the ~998 million tons of agricultural residue generated each year into human edible food.
T.K. Meyer +4 more
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