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Physical and Chemical Characterization and Bioavailability Evaluation In Vivo of Amaranth Protein Concentrate

Foods, 2023
Special attention is being paid to the study of amaranth proteins. They are characterized by a high biological value that significantly exceeds those of grain crops. The production of protein concentrate from amaranth flour includes preliminary enzymatic
Yuliya S. Sidorova, Nikita A. Petrov, Irina B. Perova, Alexey I. Kolobanov, Sergey N. Zorin   +4 more
doaj   +2 more sources

Nutritional and Techno-Functional Properties of Ultrasound-Assisted <i>Moringa oleifera</i> Leaf Protein Concentrate with Potential Applications in Food Gels. [PDF]

Gels
Moringa oleifera leaves are a protein-rich source containing all essential amino acids and offering high nutritional value. Ultrasound-assisted extraction (UAE) has emerged as an efficient method to improve protein recovery while enhancing the structural
Tranquilino-Rodríguez E, Bautista-Durán E, Virgen-Ortiz JJ, Garnica-Romo MG, Alvarez-Cortés O, Ochoa-Manzo GM, Martínez-Flores HE.   +6 more
europepmc   +2 more sources

Preparation and utilization of fish waste protein concentrate in diets for young common carp, Cyprinus carpio L. [PDF]

Caspian Journal of Environmental Sciences, 2023
This research was carried out to investigate the extraction of a protein concentrate from the viscera of the common carp, Cyprinus carpio L. to use as a partial substitute for fish meal in the diets of young common carp and to test its effect on growth ...
Sabreen M. Jaber, Salah M. Najim
doaj   +1 more source

Type and Amount of Legume Protein Concentrate Influencing the Technological, Nutritional, and Sensorial Properties of Wheat Bread

Applied Sciences, 2021
Plant protein concentrates are used to enhance the nutritional quality of bread and to respond to the demand of consumers with respect to increased protein intake.
Nastasia Belc, Denisa Eglantina Duta, Alina Culetu, Gabriela Daniela Stamatie   +3 more
doaj   +1 more source

Influence of Actinidin-Induced Hydrolysis on the Functional Properties of Milk Protein and Whey Protein Concentrates

Foods, 2023
The main aim of the study was to establish the impact of limited proteolysis by actinidin on the functionality of selected milk protein systems. The plant protease actinidin was used to produce hydrolysates (MPHs) from milk protein concentrate (MPC) and ...
Surjit Kaur, Todor Vasiljevic, Thom Huppertz   +2 more
doaj   +1 more source

Chemical Compositions of Leaf Protein Concentrate and Bagasse of Pride of Barbados (Caesalpinia pulcherrima) Leaves obtained from three Different Locations in Benin City, Nigeria

Journal of Applied Sciences and Environmental Management, 2022
To optimize food and feed production in Nigeria and meet protein demands, viable options need to be explored. Therefore, this study aimed to determine the chemical composition of Pride of Barbados leaf protein concentrate and bagasse.
S. O. Nwokoro, O. W. Agbonghae, N. C. Akaeze, E. E. Onojeta   +3 more
doaj   +1 more source

The Effect of Gelatine Packaging Film Containing a Spirulina platensis Protein Concentrate on Atlantic Mackerel Shelf Life

Molecules, 2020
The use of packaging films containing natural preservative compounds attracts great attention for the quality improvement of seafood. Microalga spirulina (Spirulina platensis) represents a potential source of high added-value and preservative ...
Nadia Stejskal, José M. Miranda, Josefa F. Martucci, Roxana A. Ruseckaite, Santiago P. Aubourg, Jorge Barros-Velázquez   +5 more
doaj   +1 more source

Milk Protein Hydrolysis by Actinidin—Kinetic and Thermodynamic Characterisation and Comparison to Bromelain and Papain

Foods, 2023
Plant proteases, including actinidin, papain and bromelain, have been widely used in the food industry but with limited application in dairy systems. This research aimed to establish and compare operational parameters (kinetics, temperature, enzyme type,
Surjit Kaur, Todor Vasiljevic, Thom Huppertz   +2 more
doaj   +1 more source

EFFECT OF WHEY PROTEIN CONCENTRATE ON THE QUALITY OF CHICKEN MEAT PATTIES DURING STORAGE AT 4°C [PDF]

Veterinary Medical Journal - Giza, 2011
     Whey protein concentrate at levels of 2 and 4% was added to chicken meat patties formulated with different breast and thigh muscles percentages.
Hayam Mansour
doaj   +1 more source

Effect of treatments and washing cycles on the quality of Nile tilapia (Oreochromis niloticus) protein concentrate

Journal of Fisheries, 2017
The extraction of proteins from wastes reduces production costs and environmental pollution. The aim of this work was to evaluate the effect of two treatments involving decanting/sieving or centrifugation and the number of washing cycles on the quality ...
Lígia Boarin Alcalde, Ângela Dulce Cavenaghi-Altemio, Gustavo Graciano Fonseca   +2 more
doaj   +3 more sources