Results 31 to 40 of about 10,883,893 (297)
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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Phytochemistry, 2015 Plants have evolved to synthesize a variety of noxious compounds to cope with unfavorable circumstances, among which a large group of toxic proteins that play a critical role in plant defense against predators and microbes. Up to now, a wide range of harmful proteins have been discovered in different plants, including lectins, ribosome-inactivating ...
Dang, Liuyi, Van Damme, Els J.M.
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Nature Communications, 2021 The abundance of plant-derived proteins, as well as their biodegradability and low environmental impact make them attractive polymeric feedstocks for next-generation functional materials to replace current petroleum-based systems.
Ayaka Kamada +5 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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Interfacial behavior of plant proteins – novel sources and extraction methods
Current Opinion in Colloid & Interface Science, 2021 Understanding the air- and oil-water interfacial behavior of plant proteins is crucial for developing stable emulsions and foams in food systems. Plant crops are often processed into protein extracts with high purity, which primarily consist of globulins.
Jack Yang, L. Sagis
semanticscholar +1 more source
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 +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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Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function
Nutrients, 2020 Consumer demand for plant protein-based products is high and expected to grow considerably in the next decade. Factors contributing to the rise in popularity of plant proteins include: (1) potential health benefits associated with increased intake of ...
S. Hertzler +3 more
semanticscholar +1 more source
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 ...
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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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