Results 21 to 30 of about 4,394,496 (234)

Antioxidant and Anti-Inflammatory Properties of Bioavailable Protein Hydrolysates from Lupin-Derived Agri-Waste

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, Alvaro Villanueva, Justo Pedroche, Francisco Millan, Maria E. Martin, Maria C. Millan-Linares   +5 more
doaj   +1 more source

Satiety and consumers' perceptions: What opinions do Argentinian and Brazilian people have about yogurt fortified with dairy and legume proteins?

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, Agustina Marcela Lotufo-Haddad, Gabriel Vinderola, Adriana Noemí Ramon, María Cristina Goldner, Adriane Elisabete Costa Antunes   +5 more
doaj   +1 more source

Tonoplast intrinsic proteins and vacuolar identity [PDF]

, 2010
TIPs (tonoplast intrinsic proteins) have been traditionally used as markers for vacuolar identity in a variety of plant species and tissues. In the present article, we review recent attempts to compile a detailed map of TIP expression in Arabidopsis, in ...
Gattolin, Stefano, Frigerio, Lorenzo, Sorieul, Mathias   +2 more
core   +1 more source

Effect of the Concentration, pH, and Ca²⁺ Ions on the Rheological Properties of Concentrate Proteins from Quinoa, Lentil, and Black Bean

Foods, 2022
Given consumer trends propelling a movement toward using plant protein in the food industry and searching for alternative protein ingredients by the industry, this study aimed to assess the influence of factors such as protein concentration, medium pH ...
Julián Quintero, Juan D. Torres, Ligia Luz Corrales-Garcia, Gelmy Ciro, Efren Delgado, John Rojas   +5 more
doaj   +1 more source

Composition of the Protein Ingredients from Insoluble Oat Byproducts Treated with Food-Grade Enzymes, Such as Amylase, Cellulose/Xylanase, and Protease

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, Yuchen Li, Ruoxian Xu, Giovanna Boschin, Grazina Juodeikiene, Anna Arnoldi   +5 more
doaj   +1 more source

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, Abdo Hassoun, Ahmed Zouari, Mehmet Çağlar Tülbek, Marina Mefleh, Abderrahmane Aït-Kaddour, Massimo Castellari   +6 more
doaj   +1 more source

Analysis of outer membrane vesicle associated proteins isolated from the plant pathogenic bacterium Xanthomonas campestris pv. campestris [PDF]

, 2008
Sidhu VK, Vorhölter F-J, Niehaus K, Watt SA. Analysis of outer membrane vesicle associated proteins isolated from the plant pathogenic bacterium Xanthomonas campestris pv. campestris. BMC Microbiology.
Steven A Watt, Vorhölter, Frank-Jörg, Frank-Jörg Vorhölter, Watt, Steven A., Karsten Niehaus, Niehaus Karsten, Vorhölter Frank-Jörg, Sidhu, Vishaldeep K., Watt Steven A, Niehaus, Karsten, Vishaldeep K Sidhu, Sidhu Vishaldeep K   +11 more
core   +1 more source

Improving the Functional Performance of Date Seed Protein Concentrate by High-Intensity Ultrasonic Treatment

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
doaj   +1 more source

Effect of Calcium Deficiency on Growth and Leaf Acid Soluble Proteins of Tomato [PDF]

, 2007
The effects of temporary Ca (Ca) calcium deficiency lasting 2, 3, 4 or 5 d were investigated on tomato plants at the 6-leaf stage, grown hydroponically under controlled conditions.
Silvestre, Jérôme, Pinelli, Eric, Baboulène, Laurence, Morard, Philippe   +3 more
core   +1 more source

Disentangling the Immunomodulatory Effects of Vitamin D on the SARS-CoV-2 Virus by In Vitro Approaches

Proceedings
Vitamin 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, Noelia M. Rodríguez-Martin, Justo Pedroche, Esther Molina-Montes   +3 more
doaj   +1 more source