Results 21 to 30 of about 6,200 (148)
Pressure‐induced modification of sodium caseinate techno‐functional properties
Journal of Food Process Engineering, 2021 AbstractSodium caseinate (NaCas) is a quite common ingredient for the manufacture of food products because of its multiple techno‐functional properties. These properties might be enhanced or impaired by high‐pressure treatment, which could be employed both, as a preservation treatment or for transformation purposes.
Rocío Costo +2 more
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Molecules, 2021 Edible insects have received global attention as an alternative protein-rich food. However, their structural characteristics make them difficult to digest.
Min-Soo Jeong +2 more
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Exopolysaccharides from Basidiomycota: Formation, isolation and techno‐functional properties [PDF]
Engineering in Life Sciences, 2018 AbstractThis Mini Review gives an overview of and respective references for the production and properties of exopolysaccharides from Basidiomycota in submerged cultivation. Media and conditions that are usually applied in laboratory culture are summarized, and the lack of studies related to up‐scaling is addressed.
Doris, Jaros +2 more
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Techno-Functional and Rheological Properties of Alternative Plant-Based Flours
Foods, 2023 The use of alternative vegetal sources is a proposed strategy to improve the diversity and quality of plant-based products on the market, currently led by soy and pea. This study compares the techno-functional properties of seven vegetable flours (chickpea, lentil, red lentil, white bean, quinoa, amaranth, and oat) and the rheological properties of ...
Celia Badia-Olmos +3 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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Techno-functional Properties of Armoured Cricket (Acanthoplus discoidalis) Flour
Scholars Journal of Engineering and Technology, 2021 Acanthoplus discoidalis is an insect that has potential use in new product development because of its nutritional quality. This study focused on function properties of A. discoidalis flour. Protein solubility, bulk density, water and oil holding capacity and foaming and emulsifying properties were determined. Protein solubility values of A. discoidalis
Mugova A. K, Zvidzai C. J, Musundire R
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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
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