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
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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
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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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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
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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
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Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes
Fermentation, 2023 A rapidly growing population, resource scarcity, and the future sustainability of our food supply are among the major concerns of today’s food industry. The importance of resilient food crops that will sustain in the future is imperative, and legumes are
Dhananga Senanayake +3 more
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Evaluation of the drying effect on some properties of cidra flour Sechium edule (Jacq) Sw
Dyna, 2020 Alternative flours from plant sources such as cidra, are options to reduce the use of wheat flour in the production of food products. The objective of this investigation was to determine the effect of drying on some technological functional properties ...
Angie Juliana Pineda Vargas +2 more
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Proceedings, 2020 The chemical and techno-functional properties of nine maize races from the Andean zone of Jujuy, Argentina, in the process of reintroduction, were determined. Principal component analysis (PCA) was applied to establish the differences between them.
María Alejandra Giménez +3 more
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Foods, 2023 The preparation and processing of fruits and vegetables produce high amounts of underutilized fractions, such as pomace and peel, which present a risk to the environment but constitute a valuable source of dietary fiber (DF) and bioactive compounds.
Alina Manthei +4 more
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Dyna, 2018 This study is aimed at evaluating the techno-functional properties of starches from several yam species (Purple yam, Hawthorn yam and Diamante 22-type yam).
Rodrigo Daniel Salgado-Ordosgoitia +3 more
doaj +1 more source