Results 71 to 80 of about 10,150 (201)

Development of cassava doughnuts enriched with Spirulina platensis biomass Desenvolvimento de 'sonho de mandioca' enriquecido com biomassa de Spirulina platensis

Brazilian Journal of Food Technology, 2013
The cyanobacteria Spirulina platensis has been cultivated in a fed batch process with urea as the nitrogen source, in order to obtain dehydrated biomass for incorporation into food, aiming at nutritional enrichment and the production of a functional ...
Samantha Ferreira Rabelo, Ailton Cesar Lemes, Katiuchia Pereira Takeuchi, Marcela Tostes Frata, João Carlos Monteiro de Carvalho, Eliane Dalva Godoy Danesi   +5 more
doaj  

Comparative Functionality and Processing of Plant‐Proteins: A Path Toward Optimized Sustainable Plant‐Based Meat Analogues (PBMAs): A Review

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz, Fariha Irshad, Muhammad Bilal Haider, Debomitra Dey   +3 more
wiley   +1 more source

Sensory Assessment of Pressure‐Cooked and Pureed Faba Bean Cultivars: The Contribution of Cotyledon and Seed Coat Constituents Toward the Perception of Sensory Attributes

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Whole beans and cotyledons from three faba bean cultivars, Malik, Fabelle, and Snowbird, were processed into purees through a sequence of soaking, blanching, hot filling, pressure cooking, and blending. Purees prepared from whole beans were centrifuged, and the supernatants were collected. A trained sensory panel evaluated the aroma, flavor, taste, and
Claire M. Chigwedere, Lamia L'Hocine, Janitha P. D. Wanasundara, Phyllis J. Shand   +3 more
wiley   +1 more source

Effect of Cell Disruption and Protein Extraction on the Structural and Technological Properties of Tetradesmus obliquus Protein‐Rich Extracts

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Despite its considerable potential as a functional food ingredient, T. obliquus faces a major limitation in protein recovery due to the rigidity of its cell wall. In the microalgae industry, protein extraction typically involves two main steps: cell disruption and protein extraction.
César Augusto Sodré da Silva, Tamires Souza Silva, Nayara Flores Fonseca, Rejane de Castro Santana, Jose Roberto Miranda Júnior, Márcio Arêdes Martins, Jane Sélia dos Reis Coimbra   +6 more
wiley   +1 more source

Outils d'évaluation in vitro de la capacité antioxydante [PDF]

, 2007
Oxidative degradation of lipids leads to quality deterioration of foods and cosmetics and has received increasing attention as a causative or associative factor in a variety of pathological conditions.
Laguerre, Mickaël, Lecomte, Jérôme, Lopez Giraldo, Luis Javier, Pina, Michel, Villeneuve, Pierre   +4 more
core  

Fermentation and Enzymatic Pre‐Treatments to Modulate Sensory Properties of Extruded Plant‐Based Meat Alternatives

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Fermentation, enzymatic hydrolysis, and enzymatic crosslinking are emerging pre‐treatments to improve the sensory properties of extruded plant‐based meat alternatives. This review critically examines current literature to identify underlying mechanisms, benefits, and key research gaps associated with these pre‐treatments.
Ravinder Singh, Michel Aliani, Warren Blunt, Filiz Koksel   +3 more
wiley   +1 more source

Etude de la transformation du fruit du jujubier (Ziziphus mauritiana Lam.) en galettes : Impact de la cuisson sur la qualité nutritionnelle [PDF]

, 2012
Ce travail, réalisé dans le cadre du projet européen AFTER (African Food Tradition Revisited by Research) coordonné par le CIRAD dont l'objet est de valoriser des produits traditionnels africains et leur savoir-faire, porte sur l'étude de la ...
Lucien, Jean Matus
core  

Promoting Corn Stover Degradation via Sequential Processing of Steam Explosion and Lactic Acid Bacteria‐Assisted Ensilage

Food and Energy Security, Volume 15, Issue 3, May/June 2026.
ABSTRACT Efficient utilization of corn stover is essential for enhancing the sustainability of livestock feed. However, its high lignocellulose content limits digestibility and nutritional value. Steam explosion technology, an emerging pretreatment method, has shown promise in food processing for its ability to break down the natural structural ...
Xuejiao Yin, Yuchun Xie, Jiqiao Xia, Yahui Liang, Tao Jia, Kexin Qian, Chao Wang, Mingyue Li, Yaozhi Zhang, Fangxiang Wu, Junping Feng, Li Zhang, Chenghao Ji, Kexing Hao, Yong Wang, Changqing Li   +15 more
wiley   +1 more source

Variole aviaire chez l’Outarde houbara (Chlamydotis undulata) : étude d’une souche d’avipoxvirus [PDF]

, 2015
L’Outarde houbara (Chlamydotis undulata), qui est placée sur la liste rouge de l’Union Internationale pour la Conservation de la Nature, fait l’objet d’élevages conservatoires en Afrique du Nord.
Grard, Florian
core  

GC × GC‐TOF MS and Sensory Profiling of Aroma Compounds in Magnolia Species: Effects of Processing Methods on Volatile Retention in M. wufengensis

Flavour and Fragrance Journal, Volume 41, Issue 3, Page 487-503, May 2026.
The first comparative analysis of Magnolia scents reveals that M. wufengensis is characterised by a high aldehyde content, exhibiting a fresh, sweet, and fruity fragrance profile. Furthermore, freeze‐drying preserves 6.7 times more 2‐nonenal compared to shade‐drying, highlighting its superior efficacy in retaining key volatile compounds.
Xiaole Wang, Zhonghua Du, Lei Xu, Junjie Hu, Tao Xiong, Chiqing Chen, Lichun Ye, Zhaohua Shi   +7 more
wiley   +1 more source