Quantifying techno-functional properties of ingredients from multiple crops using machine learning [PDF]
Current Research in Food Science, 2023 Food ingredients with a low degree of refining consist of multiple components. Therefore, it is essential to formulate food products based on techno-functional properties rather than composition. We assessed the potential of quantifying techno-functional
Anouk Lie-Piang +6 more
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Effects of ultrasound on the techno-functional properties of milk proteins: A systematic review [PDF]
Ultrasonics Sonochemistry, 2022 Techno-functional properties of proteins, including foaming capacity, water holding capacity, solubility, emulsifying properties, and gelling formation, are known to play an important role in food processing technologies and be considered significant ...
Sajad Shokri +3 more
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Physicochemical and Techno-Functional Properties of Dried and Defatted Porcine Liver [PDF]
Biomolecules, 2022 Porcine liver has a high nutritional value and is rich in proteins, minerals, and vitamins, making it an interesting co-product to alleviate the growing global demand for protein.
Blanca Abril +4 more
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Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods [PDF]
Food Chemistry: XThis paper aims to overview the influence of different gels that including hydrocolloids and oleogel on techno-functional changes of dairy foods. The hydrocolloids are widely added to dairy products as stabilizers, emulsifiers, and gelling agents to ...
Shan Zhang +4 more
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Design of Plant-Based Food: Influences of Macronutrients and Amino Acid Composition on the Techno-Functional Properties of Legume Proteins [PDF]
Foods, 2023 Imitating animal-based products using vegetable proteins is a technological challenge that can be mastered based on their techno-functional properties.
Lena Johanna Langendörfer +3 more
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Techno-functional properties of pea (Pisum sativum) protein isolates: A review [PDF]
Acta Periodica Technologica, 2015 Due to high nutritive quality, good techno-functional properties and low cost, legume protein products are becoming the most appropriate alternative to protein products of animal origin.
Barać Miroljub B. +4 more
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Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour. [PDF]
Heliyon, 2023 Many consumers who are aware of the importance of good nutrition demand quality food alternatives. In particular, many of them are looking for quality, plant-based protein sources such as quinoa. The objective of this work was to evaluate the techno-functional properties of gluten-free pasta from hyperprotein quinoa flour.
Córdoba-Cerón DM +4 more
europepmc +4 more sources
Pulsed Electric Field: Fundamentals and Effects on the Structural and Techno-Functional Properties of Dairy and Plant Proteins [PDF]
Foods, 2022 Dairy and plant-based proteins are widely utilized in various food applications. Several techniques have been employed to improve the techno-functional properties of these proteins.
Ahmed Taha +5 more
doaj +2 more sources
Techno-Functional properties of whey protein concentrates
Nutrition & Santé, 2018 Introduction. Whey proteins are well known for their nutritional value but also their functional properties because of their gelling and inter-facial properties. Objective.
ARIOUI, F., AIT SAADA D., CHERIGUENE A.
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Techno-Functional Properties and Applications of Inulin in Food Systems. [PDF]
GelsInulin, a type of fructan primarily extracted from chicory, Jerusalem artichoke, and dahlia, is a prebiotic dietary fiber increasingly valued for its multifunctional roles in food systems. Beyond its well-established nutritional benefits linked to gut microbiota modulation and metabolic health, inulin also provides unique techno-functional properties ...
Canazza E +3 more
europepmc +3 more sources