Results 31 to 40 of about 62,070 (311)

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, Zorica Belić, Dubravka Jambrec, Jelena Krulj, Jovana Brkljača, Mladenka Pestorić, Olivera Šimurina   +6 more
doaj   +1 more source

Studying the effect of wheat flour fortification with soy protein isolate on quality characteristics of doughnut during storage time [PDF]

Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2015
Doughnut is a special fermented and fried snack. There are a few studies about wheat flour fortification with soy protein isolate to produce doughnut. The present research was done to study the effect on quality features of doughnut during preservation. 
Arash Ghaitaranpour, Mohammad Elahi, Masoud Najaf Najafi, Mohebbat Mohebbi   +3 more
doaj   +1 more source

Bio-adhesives from soy protein concentrate and montmorillonite: Rheological and thermal behaviour [PDF]

, 2017
The incorporation of different amounts of montmorillonite (MMT) to soy protein concentrate (SPC) was used to improve the performance of the bio-nano-adhesive obtained.
Bacigalupe, Alejandro, Eisenberg, Patricia, Escobar, Mariano Martin, Fernandez, Mariela Alejandra, Fernández Solarte, Alejandra María, Torres Sanchez, Rosa Maria   +5 more
core   +2 more sources

Emulsifying properties of hemp proteins: Effect of isolation technique [PDF]

, 2018
peer-reviewedHemp protein was isolated from hemp seed meal using two different isolation procedures: alkali extraction/isoelectric precipitation (HPI) and micellization (HMI). The ability of these proteins to form and stabilize 10% (w/w) sunflower oil-in-
Dapčević-Hadnađev, Tamara, Dizdar, Manda, Hadnađev, Miroslav, Krstonošić, Veljko, Pojić, Milica, Zychowski, Lisa M.   +5 more
core   +1 more source

Functional characterization of enzyme-hydrolysed soy and whey protein isolates: A comparative approach

Food Chemistry Advances
In the present study, the soy protein and whey protein isolates were hydrolysed using food-grade endoenzymes (papain and pancreatin) for different time periods (10, 30, 60, 90, and 120 min) at 35 °C. Several functional properties were examined at various
Pavel Rout, Chaitali Chakraborty, Shamim Hossain   +2 more
doaj   +1 more source

Optimasi Pembuatan Daging Tiruan Umbi Porang (Amorphophallus oncophyllus) dan Isolat Protein Kedelai dengan Metode RSM (Response Surface Methodology)

Jurnal Teknologi dan Industri Pertanian Indonesia, 2019
Meat  analogue is a form of product which has originated from vegetal component which has a lot of tissue and could replace animal meat. The forming of meat analogue is using the extrusion technique.
Triana Lindriati, Ahmad Nafi, Zelika Gita Sari   +2 more
doaj   +1 more source

Soy formulas in the pediatrician’s practice

Лечащий Врач, 2023
Background. Using soy formulas in infant nutrition goes back more than 100 years. They have evolved from simple mixtures based on ground roasted beans to high-tech modern products based on soy protein isolate.
V. P. Novikova, O. A. Bokovskaya, E. A. Turganova   +2 more
doaj   +1 more source

A new way of valorizing biomaterials: the use of sunflower protein for 1 a-tocopherol microencapsulation [PDF]

, 2013
Biopolymer based microparticles were efficiently prepared from sunflower protein (SP) wall material and a-tocopherol (T) active core using a spray-drying technique. Protein enzymatic hydrolysis and/or N-acylation were carried out to make some structural
A. Nesterenko, Aider, Augustin, Avaltroni, Benita, Burkus, Chabanon, Chanamai, Charve, Church, Daqiq, De Graaf, Dickinson, Dubey, Elizondo, F. Silvestre, F. Violleau, Faria, Favaro-Trindade, Fennema, Gharsallaoui, Glantz, Gonzalez-Perez, Gonzalez-Perez, Gonzalez-Perez, Goodno, Gouin, Guyomarc'h, I. Alric, Junyaprasert, Kang, Kawakatsu, Kong, Lamsal, Luo, Martinez, Matemu, Mo, Molina, Nesterenko, Nesterenko, Nunes, Ortiz, Patino, Pickardt, Pierucci, Rampon, Rascon, Rbii, Reiffers-Magnani, Robins, Rondel, Rusli, Salgado, V. Durrieu, Vastag, Vilkhu, Wang, Wong, Yohannes, Yoo, Yu, Yust, Zheng, Zorba   +64 more
core   +4 more sources

Green Production of Anionic Surfactant Obtained from Pea Protein [PDF]

, 2011
A pea protein isolate was hydrolyzed by a double enzyme treatment method in order to obtain short peptide sequences used as raw materials to produce lipopeptides-based surfactants.
A Clemente, A Tsoukala, A Villanueva, AF Dexter, Bénédicte Portet, C Megias, C Rondel, Caroline Rondel, CN Mulligan, D Kitamoto, EA Pena-Ramos, FM Netto, Françoise Silvestre, H Frister, H Schägger, Isabelle Alric, J Vioque, Jean-François Blanco, JS Hamada, JY Lee, K Pommer, K Yasamatsu, LA Graaf De, LM Humiski, M Dall Aaslyng, M Karamac, M Le Gall, MC Marquez, MPC Silvestre, MR Infante, P Anastas, PM Nielsen, R Amarowicz, R Sanchez-Vioque, R Sanchez-Vioque, R Sinha, RT Swank, S Jung, TS Padmashree, UK Laemmli, Zéphirin Mouloungui   +40 more
core   +2 more sources

Antioxidant activity and off-flavor reduction in soy-based high-protein, low-carb spherical snacks

CyTA - Journal of Food
Excessive intake of sugar-rich foods is often responsible for diabetes and obesity. Recently, we developed soy-protein based high-protein, low-sugar snacks. Hemp protein and canola oil can be used as additional ingredients.
Wei Fu, Rika Tanaka, Hiroyuki Yano
doaj   +1 more source