Results 151 to 160 of about 8,569,619 (344)
Deodorization of Soybean Protein with Microorganisms
Bioscience, Biotechnology, and Biochemistry, 1992 KOBAYASHI, Hideyuki +8 more
openaire +2 more sources
Soy Notes Soy Notes, for the Kansas Soybean Farmer
, 2004 This internet resource contains Spring and Summer 2004 The Kansas Soybean Commission and the Kansas Soybean Association – two distinct organizations that work together for Kansas soybean farmers.
Kansas Soybean Commission
core
Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
wiley +1 more source
Food Chemistry International, EarlyView.ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera +6 more
wiley +1 more source
Soy Notes Soy Notes, for the Kansas Soybean Farmer
, 2007 This internet resource contains Fall 2007 The Kansas Soybean Commission and the Kansas Soybean Association – two distinct organizations that work together for Kansas soybean farmers.
Kansas Soybean Commission
core
Food Chemistry International, EarlyView.This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud +3 more
wiley +1 more source
Soy Notes Soy Notes, for the Kansas Soybean Farmer
, 2008 This internet resource contains Spring 2008 The Kansas Soybean Commission and the Kansas Soybean Association – two distinct organizations that work together for Kansas soybean farmers.
Kansas Soybean Commission
core
A New Vista of Opportunity in Diabetes Management: Natural Product‐Based β‐cell Preservation
Food Chemistry International, EarlyView.Preserving functional β‐cells via natural products offers promising strategy for diabetes treatment. ABSTRACT A defining characteristic of diabetes is β‐cell failure, in which β‐cells cannot modulate insulin secretion to compensate for escalating insulin resistance, pushing forward disease development.
Yi‐San Lee +4 more
wiley +1 more source
Food Chemistry International, EarlyView.Gac fruit's high carotenoid content, especially in the aril, makes it an excellent natural red pigment source for food applications, offering a safer alternative to synthetic dyes. Ethanol extraction achieved the highest overall pigment recovery (89.53%), whereas ethyl lactate extraction yielded the highest levels of total carotenoids, β‐carotene ...
N. Netravati +4 more
wiley +1 more source