Results 31 to 40 of about 3,909,674 (305)

Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics. [PDF]

, 2016
With the goal of developing and characterizing the nutritional and sensory aspects of fresh pasta supplemented with tilapia protein concentrate, four types of pasta were prepared, with inclusion of 0, 10, 20, or 30% of tilapia protein concentrate. Linear
LARA, J. A. F. de, GOES, E. S. dos R., GASPARINO, E., MICHKA, J. M. G., SOUZA, M. L. R. de, KIMURA, K. S., DELBEM, A. C., LARA,Jorge Antônio Ferreira de, GOES,Elenice Souza dos Reis, DELBEM,Adina Cléia Botazzo, SOUZA,Maria Luiza Rodrigues de, Michka J.M.G., Gasparino E., Goes E.S.R., MICHKA,Jane Martha Graton, de Souza M.L.R., Delbem A.C.B., KIMURA,Katia Setsuko, Kimura K.S., de Lara J.A.F., GASPARINO,Eliane   +20 more
core   +2 more sources

The Influence of Substrate and Strain on Protein Quality of Pleurotus ostreatus

Applied Sciences
Background: The effect of substrate and strain on the nutritional and functional properties of mushroom flours and protein concentrates (PCs) has not thoroughly been investigated. Methods: The proteins of P.
Chrysavgi Gardeli, Nektaria Mela, Marianna Dedousi, Aikaterini Kandyliari, Eleftheria Kaparakou, Panagiota Diamantopoulou, Christos Pappas, Athanasios Mallouchos   +7 more
doaj   +1 more source

Optimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSM

Czech Journal of Food Sciences, 2018
The protein extraction from the blue-green microalgae Spirulina platensis was carried out using ultrasound-assisted extraction and response surface methodology (RSM) was used to optimise extraction conditions.
Aysun Yucetepe, Oznur Saroglu, Ceren Daskaya-Dikmen, Fatih Bildik, Beraat Ozcelik   +4 more
doaj   +1 more source

QUALITY ATTRIBUTES OF CARROT JAM SUPPLEMENTED WITH PROTEIN CONCENTRATE OF LOOFA SEEDS [PDF]

Journal of Food and Dairy Sciences, 2010
Protein concentrate was prepared from loofa seeds and used with levels of 5,10,15,20 and 25 % to supplement carrot jams with protein to increase the nutritional value.
M. Moussa, S. Youssef, Fatma El-Massry
doaj   +1 more source

Protein preparations from rapse processing waste: A review of the current status and development prospects of existing technologies

Пищевые системы, 2023
The demand for protein products is increasing due to the demographic growth of the world’s population. As an alternative to traditional sources of protein, waste from plant raw material processing is becoming increasingly popular.
I. A. Degtyarev, I. A. Fomenko, A. A. Mizheva, E. M. Serba, N. G. Mashentseva   +4 more
doaj   +1 more source

Potential Human Health Risks of Tannery Waste-contaminated Poultry Feed

Journal of Health and Pollution, 2015
Background. For over a decade, solid tannery waste has been converted into protein concentrate and used as a feed ingredient because of its cheap availability.
Mohammad Latiful Bari, Hasina Akhter Simol, Nusrat Khandoker, Rokeya Begum, Ummay Nasrin Sultana   +4 more
doaj   +1 more source

Production, Purification, and Study of the Amino Acid Composition of Microalgae Proteins

Molecules, 2021
Microalgae are known to be rich in protein. In this study, we aim to investigate methods of producing and purifying proteins of 98 microalgae including Chlorella vulgaris, Arthrospira platensis, Nostoc sp., Dunaliella salina, and Pleurochrysis carterae ...
Anna Andreeva, Ekaterina Budenkova, Olga Babich, Stanislav Sukhikh, Elena Ulrikh, Svetlana Ivanova, Alexander Prosekov, Vyacheslav Dolganyuk   +7 more
doaj   +1 more source

Evaluation of a wheat protein concentrate for finishing swine [PDF]

, 1972
Swine Industry Day 1972 is known as Swine Day 1972Two experiments involving 66 finishing pigs were conducted to determine the feeding value of a wheat protein concentrate.
Deyoe, C W, Robert H Hines, Allee, G L, Deyoe, C.W., Hines, Robert H., Hines, Robert H, C W Deyoe, Allee, G.L., G L Allee   +8 more
core   +1 more source

BIOLOGICAL VALUE OF PROTEIN OF CULINARY PRODUCTS BASED ON MILK-PROTEIN CONCENTRATE [PDF]

, 2020
The aim of this work is to determine the usage effectiveness of milk-protein concentrates as an analogue of cottage cheese at culinary products manufacturing.
Tamara Kravchenko, Grygorii Deinychenko, Liudmyla Deinychenko, Skrynnik, Viktoriia, Zolotukhina, Inna, Inna Zolotukhina, Kravchenko, Tamara, Viktoriia Skrynnik, Deinychenko, Grygorii, Deinychenko, Liudmyla   +9 more
core   +1 more source

Effect of processing methods and protein content of the concentrate on the properties of milk protein concentrate with 80% protein [PDF]

Journal of Dairy Science, 2018
In recent years, a large increase in the production of milk protein concentrates (MPC) has occurred. However, compared with other types of milk powders, few studies exist on the effect of key processing parameters on powder properties. In particular, it is important to understand if key processing parameters contribute to the poor solubility observed ...
L S, Rupp, M S, Molitor, J A, Lucey
openaire   +2 more sources