Results 71 to 80 of about 9,065 (215)
Foods, 2022 Quinoa is an excellent source of γ-aminobutyric acid (GABA), which is a natural four-carbon non-protein amino acid with great health benefits. In this study, the quinoa was treated by cold stress before fermentation with Lactobacillus plantarum to ...
Yucui Zhang +4 more
doaj +1 more source
Effects of extraction pH of chia protein isolates on functional properties [PDF]
, 2018 The aim of this work was to study the effect of the extraction pH on the functional properties of chia protein isolates (CPI). Samples were named as CPI10 or CPI12, according to their extraction pH, 10 or 12, respectively.
Boeris, Valeria +5 more
core +2 more sources
Green Proteins: A Sustainable Alternative to Animal‐Based Proteins for Global Protein Security
Food Frontiers, Volume 7, Issue 3, May 2026.This study highlights the drawbacks associated with animal‐based proteins, such as their contribution to greenhouse gas emissions, large‐scale land use, and worsening food insecurity. It suggests that green sources of proteins, including legumes, grains, seeds, leaves, and algae, are possible sustainable alternatives. Shifting towards these plant‐based
Ifrah Usman +8 more
wiley +1 more source
Czech Journal of Food Sciences, 2011 The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording instruments, the micro Z-arm mixer (for dough) and the ...
Sándor Tömösközi +5 more
doaj +1 more source
Bioavailability, Bioaccesibility of Heavy Metal Elements and Speciation of as in Contaminated Areas of Chile [PDF]
, 2016 Studies on the bioavailability of As, Cr, Cu, Pb, Mn and Cd of impacted soils; the As bioaccesibility in the edible parts of carrots, beets and quinoa growing in these polluted soils thought “in vitro” gastrointestinal process; the As speciation both in ...
Gómez Gómez, M.Milagros +3 more
core +2 more sources
The Rise of Plant‐Based Proteins: Consumer Perception and Challenges
Food Science &Nutrition, Volume 14, Issue 5, May 2026.The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley +1 more source
Czech Journal of Food Sciences, 2020 To study the effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages of 10 and 20% wt. were tested. Both non-traditional materials lowered protein baking quality (Zeleny sedimentation), and present dietary fibre increased the ...
Ivan Švec +2 more
doaj +1 more source
Phenolic Compounds: From Traditional Uses to Innovative Applications and Everything in Between
Molecular Nutrition &Food Research, Volume 70, Issue 9, 13 May 2026.This review deals with many aspects related to the study of phenolic compounds, starting with advances in extraction, detection, and quantification methods, going through bioavailability, bioactivity, and beneficial health properties, and discussing antioxidant and antimicrobial uses and mechanisms.
Marcela de Sá Barreto da Cunha +5 more
wiley +1 more source
Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina [PDF]
, 2019 Chickpea, a relevant legume worldwide, can be nutritional and functionally improved by fermentation with lactic acid bacteria (LAB). In order to select suitable autochthonous starter cultures, we isolated and identified LAB from kabuli chickpeas ...
Hebert, Elvira Maria +3 more
core +1 more source
LWT, 2020 Abstract The use of the abrasive milling allows to obtain flours with different composition; while, infrared spectroscopy was used in order to determine the change in the secondary structures of the proteins, and how this change affected the rheology of the flours.
Diego Fernando Roa-Acosta +4 more
openaire +1 more source