Results 11 to 20 of about 3,830,532 (256)
Protein quality of soy and the effect of processing: A quantitative review
Frontiers in Nutrition, 2022 There is a growing demand for plant-based protein-rich products for human consumption. During the production of plant-based protein-rich products, ingredients such as soy generally undergo several processing methods.
Lisa A. van den Berg +4 more
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Future Foods, 2022 Meat induces large environmental impact while supplying important nutrients, and meat substitutes are increasingly adopted as direct replacers of meat products. This study assessed the environmental impact of a pork schnitzel and two soy-based schnitzels
Klara Van Mierlo +4 more
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Apparent digestibility coefficients of selected protein ingredients for juvenile Totoaba macdonaldi
Journal of the World Aquaculture Society, 2023 Two feeding trials were performed to evaluate the apparent digestibility coefficients (ADCs) of dry matter, protein, and amino acids of three animal‐origin and four plant‐origin ingredients in Totoaba macdonaldi.
Jorge Madrid +3 more
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Encapsulation of extract from roasted Kabkab date (Phoenix dactylifera L.) seed using freeze-drying [PDF]
فناوریهای جدید در صنعت غذا, 2023 The present study aimed to investigate the physicochemical characteristics of the encapsulated roasted date-seed (180°C, 20 min) extract. Date-seed (Phoenix dactylifera L.
Seyed Jaber Pourshoaib +2 more
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Influence of soy protein’s structural modifications on their microencapsulation properties: a-tocopherol microparticles preparation [PDF]
, 2012 Enzymatic and chemical modifications of soy protein isolate (SPI) were studied in order to improve SPI properties for their use as wall material for a-tocopherol microencapsulation by spray-drying.
Alric, Isabelle +3 more
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The Effect of Soy Protein Concentrate/Whey Protein Edible Coatings on the Quality of Semi-dried Potato Slices [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایرانEdible coatings can be an effective and environmentally friendly method for preserving food quality during storage. This concept sets the research stage that explores how coatings made from soy protein concentrate and whey protein can enhance the ...
Zeinab Moslehi +3 more
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The influence of plant protein on the properties of dough and the quality of wholemeal spelt bread
Croatian Journal of Food Science and Technology, 2016 The paper presents the effect of a soy protein concentrate (protein content 65%) as a substituent (substituting 20% wholegrain spelt flour) and a pea protein isolate (protein concentration 90%) as a substituent (substituting 5% and 10% wholegrain spelt ...
Bojana Filipčev +6 more
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Food Hydrocolloids for Health, 2022 High protein versions of popular, highly consumed food products such as Chinese steamed bread (CSB) can be useful to improve the health status of our populations.
Shiyuan Mao +3 more
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Effects of increasing extruded soy-protein concentrate on growth performance of nursery pigs [PDF]
, 2004 Two hundred and forty barrows and gilts (initially 13.0 lb and 18 ± 2 d of age at weaning) were blocked by initial weight and were allotted randomly to one of five dietary treatments. There were eight replications (pens) per treatment, with six pigs per
Goodband, Robert D. +26 more
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Animals, 2023 Juvenile rainbow trout (125 ± 0.8 g) were fed a fishmeal control diet (C), a high soy protein concentrate diet (SP), a high soybean meal diet (HiS), or a diet with high levels of fermented soy protein concentrate (fSP) for 12 weeks in a tank system ...
Thomas L. Welker, Ken Overturf
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