Results 101 to 110 of about 6,200 (148)

Application of thermally assisted high hydrostatic pressure to modify sorghum starch: multi-scale structure, techno-functional properties and digestibility. [PDF]

J Food Sci Technol
Oliveira LC, Gouseti O, Macnaughtan B, Clerici MTPS, Sampaio U, Bakalis S, Muttakin S, Cristianini M.   +7 more
europepmc   +1 more source

Effect of replacing durum wheat semolina with Tenebrio molitor larvae powder on the techno-functional properties of the binary blends. [PDF]

Curr Res Food Sci
Carpentieri S, Orkusz A, Ferrari G, Harasym J.   +3 more
europepmc   +1 more source

Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing. [PDF]

Foods
Malterre N, Bot F, Lerda E, Arendt EK, Zannini E, O'Mahony JA.   +5 more
europepmc   +1 more source

Tailoring the Techno-Functional Properties of Fava Bean Protein Isolates: A Comparative Evaluation of Ultrasonication and Pulsed Electric Field Treatments. [PDF]

Foods
Gulzar S, Martín-Belloso O, Soliva-Fortuny R.   +2 more
europepmc   +1 more source

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Lupin protein: Isolation and techno-functional properties, a review

Food Hydrocolloids, 2021
Abstract Plant proteins are rapidly becoming more of a prime interest to food manufactures as consumers are shifting away from meat-based diets. Therefore, food manufactures need to incorporate functional plant proteins as ingredients into their products. Lupin has a high protein (~40%) and fibre (~40%) content, is low in starch and gluten free hence,
Billy Lo, Stefan Kasapis, Asgar Farahnaky   +2 more
openaire   +1 more source

Techno-functional properties of tomato puree fortified with anthocyanin pigments

Food Chemistry, 2018
This study investigates the effects of tomato puree fortification with several anthocyanin-rich food colorants on bioactive compound content (phenolics, isoprenoids), antioxidant capacity, in vitro biological activities and consumer acceptance. Tomato puree (tp) was added with different anthocyanin extracts from black carrot (Anthocarrot), grape fruit ...
Gerardi C, Albano C, Calabriso N, Carluccio M A, Durante M, Mita G, Renna M, Serio F, Blando F   +8 more
openaire   +4 more sources

Limited hydrolysis of rice endosperm protein for improved techno-functional properties

Food Chemistry, 2020
Limited hydrolysis of rice endosperm protein isolate was carried out with acid and neutral endoproteases to evaluate the relationship between degree of hydrolysis and techno-functional properties. The highest studied degree of hydrolysis was 5.4% corresponding to 55.2% protein solubility.
Ercili-Cura, Dilek, Nordlund, Emilia, Nisov, Anni   +3 more
openaire   +2 more sources

Techno-functional properties of black soldier fly (Hermetia illucens) larvae

Journal of Insects as Food and Feed, 2022
Quality, nutritional and techno-functional properties of whole black soldier fly larvae (BSFL) were investigated to determine its potential as a food ingredient. The effect of age, feed and killing method (blanching or frozen) on these characteristics were determined; all three factors influenced the characteristics investigated.
L.W. Bessa, E. Pieterse, J. Marais, L.C. Hoffman   +3 more
openaire   +1 more source

Cytotoxicity, structural, conformational, and techno‐functional properties of α‐lactalbumin nanostructured aggregates

Journal of Food Science, 2023
Abstract Protein nanostructures can be used in food applications to improve the techno‐functional properties of a food formulation. This study aims to find the best conditions for the production and conformational change of α‐lactalbumin nanostructured aggregates.
Jhonatan Rafael de Oliveira Bianchi, Bruna Elisa Reis Paz, Larissa Germano Fonseca, Rebeca Lima Carvalho, José Carlos Magalhães, Karina Azevedo Pacheco, Andersen Escobar Schlogl, Daniela Leite Fabrino, Edson Romano Nucci, Jane Sélia dos Reis Coimbra, Igor José Boggione Santos   +10 more
openaire   +2 more sources