Heliyon, 2021 Chickpeas are a very important part of the human diet due to their nutritional and bioactive composition. Ethiopia is one of the top chickpea producers and consumers of chickpea-based products daily.
Nobel Mesfin, Abera Belay, Endale Amare
doaj +3 more sources
Proximate Analysis and Techno-Functional Properties of Berberis aristata Root Powder: Implications for Food Industry Applications [PDF]
FoodsBerberis aristata, commonly known as Indian barberry, has been traditionally used for its medicinal properties. Despite its recognized pharmacological benefits, its potential application in the food industry remains underexplored.
Ankita Awari +9 more
doaj +2 more sources
Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration. [PDF]
Foods, 2023 The aim of this research was to examine the chemical properties of freshly squeezed wild garlic extract (FSWGE) and its use as an additive in burgers (BU). Technological and sensory properties of such fortified burgers (BU) were determined. LC-MS/MS analyses identified thirty-eight volatile BAC.
Kurćubić VS +7 more
europepmc +6 more sources
Ultrasound-Assisted Extraction of Protein from Moringa oleifera Seeds and Its Impact on Techno-Functional Properties [PDF]
Molecules, 2023 Plant proteins can be an important alternative to animal proteins subject to minor modification to address sustainability issues. The impact of ultrasound application on the yield, techno-functional properties, and molecular characteristics of protein ...
Khushar Fatima +8 more
doaj +2 more sources
A Review on Camel Milk Composition, Techno-Functional Properties and Processing Constraints. [PDF]
Food Sci Anim ResourCamel milk plays a critical role in the diet of peoples belongs to the semi-arid and arid regions. Since prehistoric times, camel milk marketing was limited due to lacking the processing facilities in the camel-rearing areas, nomads practiced the self-consumption of raw and fermented camel milk.
Arain MA +6 more
europepmc +3 more sources
Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties. [PDF]
Foods, 2022 Pulse proteins are being increasingly investigated as nutritious and functional ingredients which could provide alternatives to animal proteins; however, pulse protein ingredients do not always meet the functionality requirements necessary for various applications.
Vogelsang-O'Dwyer M +3 more
europepmc +4 more sources
A Metabolomics Approach to Establish the Relationship between the Techno-Functional Properties and Metabolome of Indian Goat Yoghurt [PDF]
FoodsIntroduction: Goat milk has poorer fermentation characteristics due to the absence or only traces of αs1-casein, due to which goat yoghurt contains a less dense gel structure. Moreover, the fermentation characteristics of the milk vary between the breeds
Hameedur Rehman +6 more
doaj +2 more sources
Assessment of mineral content, techno-functional properties and colour of an extruded breakfast cereals using yellow maize, sorghum and date palm [PDF]
HeliyonIn addressing the challenges of food security and nutritional deficiencies, the study aimed to assess the nutritional and techno-functional attributes of an extruded breakfast cereal composed of yellow maize, sorghum, and date palm.
A.B. Adepeju +4 more
doaj +2 more sources
Electronic Journal of Biotechnology, 2023 Background: Proteins are often used in foods as ingredients to provide desirable appearance, texture, or stability. It is commonly used as gelling, emulsifiers, foaming, and thickeners.
Yair Cruz-Morán +4 more
doaj +1 more source
Теория и практика переработки мяса, 2021 The objective of this study was to determine whether the addition of different pollen powder concentrations (0.5; 1.0 and 1.5 g/100 g) had an influence on techno-functional, textural and sensorial traits of frankfurters.
S. M. Novakovic +5 more
doaj +1 more source