Results 81 to 90 of about 913 (184)

Toward Diverse Plant Proteins for Food Innovation

Advanced Science, Volume 11, Issue 38, October 16, 2024.
Plant proteins are high‐quality materials to form food structure and to replace meat and dairy counterparts. This comprehensive review outlines molecular structure, processing, and application of plant proteins from diverse biological sources highlighting their techno‐functional properties.
Woojeong Kim, Canice Chun‐Yin Yiu, Yong Wang, Weibiao Zhou, Cordelia Selomulya   +4 more
wiley   +1 more source

Mechanisms for initiation of food allergy by skin pre‐disposed to atopic dermatitis

Immunological Reviews, Volume 326, Issue 1, Page 151-161, September 2024.
Summary Food allergy can be life‐threatening and often develops early in life. In infants and children, loss‐of‐function mutations in skin barrier genes associate with food allergy. In a mouse model with skin barrier mutations (Flakey Tail, FT+/− mice), topical epicutaneous sensitization to a food allergen peanut extract (PNE), an environmental ...
Haoran Gao, Allison E. Kosins, Joan M. Cook‐Mills   +2 more
wiley   +1 more source

Antimutagenic Effect of Plukenetia volubilis (Sacha inchi) Oil in BALB/c Mice

Annual Research & Review in Biology, 2018
Aims: Oils with high levels of omega-3 are being commercialized as the natural supplement to avoid serious consequences related to metabolic syndrome. Sacha inchi (Plukenetia volubilis) oil is a natural product used as a nutraceutical in Peru. Otherwise, genotoxicity is the main test for assessing the toxicity of drugs, food and other substances. Sacha
Arroyo Acevedo, Jorge Luis, Herrera Calderon, Oscar, Cisneros Hilario, Cesar Braulio, Chávez Asmat, Roberto, Anampa Guzmán, Andrea, Enciso Roca, Edwin, Condorhuaman Figueroa, Martin, Pari Olarte, Bertha   +7 more
openaire   +2 more sources

Lipase‐catalyzed interesterification of Sunite sheep tail fat and flaxseed oil provides a fat having a unique fatty acid content and favorable physicochemical and nutritional properties

Food Science &Nutrition, Volume 12, Issue 6, Page 4443-4458, June 2024.
This new type of oil is rich in ALA and has excellent physical and chemical properties. Combined with the characteristics of Inner Mongolia and the international research results of transesterification, it will certainly attract the interest of scholars in the food industry.
Jin‐Hua Baoyindugurong, Jia‐Le Hou, Ya‐Nan Ren, Ya‐Wen Li, Mailisi Heshuote, Hugejiletu, Naoki Ohara, Yukiko Naito, Kenjiro Tatematsu   +8 more
wiley   +1 more source

Integrating In Vitro Cultivation and Sustainable Field Practices of Sacha Inchi (Plukenetia volubilis L.) for Enhanced Oil Yield and Quality: A Review

Horticulturae
Sacha inchi (Plukenetia volubilis), or the Inca peanut, is a promising functional food and sustainable alternative to traditional oilseed crops like soybean.
Pramesti Istiandari, Ahmad Faizal
doaj   +1 more source

Valorization of biomass for food protein via deep eutectic solvent extraction: Understanding the extraction mechanism and impact on protein structure and properties

Food Frontiers, Volume 5, Issue 3, Page 1265-1301, May 2024.
Innovative protein extraction techniques are essential for sustainability. Deep eutectic solvents (DESs) enable simultaneous extraction of soluble and insoluble proteins from biomass, showcasing promise in valorizing underutilized protein‐rich sources. This paper reviews DES‐based extraction, highlighting its extraction mechanism.
Mohamad Ariff Hanafi, Farooq Anwar, Nazamid Saari   +2 more
wiley   +1 more source

The Effects of Sacha Inchi Oil on Lipid Metabolism in Rats

, 2008
Sacha Inchi oil, which comes from a climbing plant native to South America's Amazon basin (scientific name Plukenetia volubilis), contains about 50% α-linolenic. Few nutritional studies have been done on Sacha Inchi oil.
萩原, かおり, NAKATSUGAWA, Kenichi, ウツミ, カナコ, 内海, 香奈子, ワタナベ, ナカミチ, ナカツガワ, ケンイチ, ハギワラ, カオリ, 渡辺, 睦行, WATANABE, Nakamichi, 中津川, 研一, UTSUMI, Kanako /HAGIWARA Kaori   +10 more
core  

Design of a functional baked product with inclusion of Sacha Inchi (Plukenetia volubilis) press cake and oil

ilustraciones, diagramas, fotografías, tablasEl Sacha Inchi (Plukenetia volubilis) es una semilla oleaginosa de gran valor nutricional. De ella se extrae un aceite rico en Omega-3 y se obtiene una torta de prensado rica en proteína y minerales, que ...
Cortés Vega, Lady Paola
core   +1 more source

Modificación de la conducta alimentaria por influencia del consumo de aceite de Sacha Inchi (Plukenetia volubilis) [PDF]

, 2022
Universidad Nacional Agraria La Molina. Escuela de Posgrado. Maestría en NutriciónLos ácidos grasos de cadena larga, entre los que destacan los ácidos grasos poliinsaturados (AGPI), pueden generar cambios sobre la ingesta y la secreción de factores de ...
Guillén Valenzuela, Izabó Rosa Luz
core  

The addition of essential oils increases the oxidative stability of sacha inchi (Plukenetia volubilis) oil

Agronomía Colombiana
Essential oils are known for their antioxidant properties, which make them a natural alternative for preventing oxidative rancidity in fixed oils. The aim of this research was to analyze the effects of adding essential oils of Mespilodaphne quixos or Citrus limon on the shelf life of sacha inchi (Plukenetia volubilis) oil.
Sting Brayan Luna-Fox, Yasiel Arteaga-Crespo, Yudel García-Quintana, Dulce María Gonzáles-Mosquera   +3 more
openaire   +1 more source