Results 201 to 210 of about 115,437 (309)

Comparison of digestive capacity in broilers raised on diets with or without soybean meal. [PDF]

Poult Sci
Ye X, Zhao F, Ren C, Du R, Wang Y, Xie J.   +5 more
europepmc   +1 more source

Towards Sustainable and Ethical Food Systems: Exploring Consumer Motivations and Strategies for Plant‐Based Eating

Sustainable Development, Volume 34, Issue S2, Page 204-221, March 2026.
ABSTRACT Transforming global food systems is crucial for mitigating environmental degradation, reducing the global disease burden and protecting sentient individuals from harm. Despite overwhelming evidence linking animal‐sourced foods to ecological damage, resource depletion and public health challenges, gaps remain in promoting sustainable ...
Camila Augusto Perussello, Silvia Caprioglio Panizza, Ana Herrero‐Langreo   +2 more
wiley   +1 more source

Effects of processed soybean meal on growth performance and gut microbiome composition in pigs in regular nursery and enterotoxigenic <i>Escherichia coli</i> challenged conditions. [PDF]

Transl Anim Sci
Hu Q, Sardi MI, Naqvi SA, Paton ND, Hackenhaar L, Pluk P, de Laat J, Chakrabarti A, Khafipour E.   +8 more
europepmc   +1 more source

Sustainable Production of Peanut Protein Isolate: Optimization, Functional Characterization, and Comparison With Soy Protein

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Process of obtaining peanut protein isolate from South American peanuts, highlighting extraction optimization and its potential as a sustainable functional food ingredient. ABSTRACT The agri‐food industry seeks sustainable and plant‐based protein sources that valorize industrial by‐products to meet the nutritional demands of the growing population and ...
Amadeo O. Martín Costa, Carla Aminahuel, Antonella Centomo, Ana Paula Vico, Yanina E. Rossi, Adriana N. Mauri, Mariana A. Montenegro   +6 more
wiley   +1 more source

Determination of chemical composition and metabolizable energy of chickpea, faba bean, field pea, lentil and lupin compared to soybean meal for broiler chickens. [PDF]

Poult Sci
Hamungalu O, Abdollahi MR, Morel PCH, Liu S, Wester TJ.   +4 more
europepmc   +1 more source

Profiling and Characterization of Seed Storage Proteins From Borage (Borago officinalis L.) Pressed Cake as a Novel Plant‐Based Protein Source

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Borage (Borago officinalis L.) pressed cake, a by‐product of oil extraction, was profiled and characterized to evaluate its potential as a sustainable, plant‐based protein source. Protein fractionation revealed glutelin‐like proteins as predominant, accompanied by 2S albumin, 7S, and 11S globulin‐type proteins. Proteins exhibited high thermal stability
Suneru P. Perera, Rhea Thommana, Dierdre Culbert, Janiko Lindain, Thushan S. Withana‐Gamage   +4 more
wiley   +1 more source

Impacts of different dietary soybean meal levels on jejunal immunity of nursery pigs at different days post-weaning. [PDF]

J Anim Sci Biotechnol
Choi H, Deng Z, Kim SW.
europepmc   +1 more source

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Partial Replacement of Soybean Meal with Black Soldier Fly (Hermetia illucens) Larva Meal Maintains Stable Reproductive Performance and Health Status of Sows and Their Offsprings. [PDF]

Vet Sci
Sampath V, Lee K, Kim IH.
europepmc   +1 more source

Advancements in Pulse Protein Processing: Innovations in Pretreatment, Extraction–Precipitation, and Post‐Extraction Techniques

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
This review provides a comprehensive overvgabiew of pulsgre protein processing, highlighting innovations at each step: pretreatments, extraction, precipitation, separation, and post‐production. We emphasize advancements in less‐discussed methods such as fermentation‐assisted techniques, reverse micellar extraction, and post‐fraction washing and drying.
Nikitha Modupalli, Sukanya Poddar, Md Mahfuzur Rahman   +2 more
wiley   +1 more source