Results 41 to 50 of about 6,200 (148)

Ultrasound-Assisted Extraction of Mango (Mangifera indica) Kernel Starch: Chemical, Techno-Functional, and Pasting Properties

Gels, 2023
(1) Background: Starch is the main component of mango (Mangifera indica) kernel, making it an alternative to obtain an ingredient from a non-conventional source with potential application in food and other industrial applications; however, reports on the
Luis Mieles-Gómez, Somaris E. Quintana, Luis A. García-Zapateiro   +2 more
doaj   +1 more source

Enrichment of Ethiopian Roasted Corn Bread (Dabo Kolo) With Ginger Powder: Effect on Composite Flour Functionality, Physicochemical Properties, and Antioxidant Quality

Future Postharvest and Food
Ethiopian roasted corn bread (Dabo kolo) is a popular bakery product commonly consumed as a snack. However, enhancing its physico‐chemical and antioxidant properties with ginger remains an area of ongoing research.
Temesgen Laelago Ersedo, Tilahun A. Teka, Sirawdink Fikreyesus Forsido, Engida Dessalegn   +3 more
doaj   +1 more source

Structural and Techno-Functional Properties of Bovine Collagen and Its Application in Hamburgers [PDF]

Food technology and biotechnology, 2019
The objective of this work is to characterize two types of bovine collagen (fibre and powder), evaluating its application in mixed hamburger formulations, as well as the quality characteristics of the products. The collagen fibre had a fibrillar structure, molecular mass 100 kDa and greater gel strength (146 315 Pa) and protein content (97.81 %) than ...
Christian Alexandretti, Roberto Verlindo, Eunice Valduga, Guilherme De Souza Hassemer, Alexandra Manzoli, Silvane Souza Roman, Ilizandra Aparecida Fernandes, Geciane Toniazzo Backes, Rogério Luis Cansian, Mônica Beatriz Alvarado Soares, Rodrigo Schwert   +10 more
openaire   +4 more sources

Techno-Functionalities of White Bean Protein Concentrate: A Comparative Study with Soy and Pea Proteins

Macromol
The study of the techno-functional properties of novel plant-based proteins has gained importance due to their as alternatives to conventional proteins in food systems.
Paula Zambe Azevedo, Juliana Eloy Granato Costa, Jessica da Silva Matos, Breno Rodrigues de Souza, Sueli Rodrigues, Fabiano André Narciso Fernandes, Vanelle Maria Silva, Márcia Cristina Teixeira Ribeiro Vidigal, Paulo Cesar Stringheta, Evandro Martins, Pedro Henrique Campelo   +10 more
doaj   +1 more source

How the presence of residual lipids in a yellow mealworm protein concentrate affects its foaming properties?

Current Research in Food Science
The use of whole and visible insects is poorly accepted in Western countries, and this remains a significant challenge for product development. However, using insect-based protein-rich ingredients, like protein concentrate, can improve levels of consumer
Ugo Berthelot, Juliette Barrot, Gwenn Pinel, Alain Doyen   +3 more
doaj   +1 more source

Evaluation of morphological diversity, nutritional potential, and techno-functional properties of improved soybean (Glycine max (L.) Merr.) accessions and varieties cultivated in Niger

International Journal of Food Properties
Food insecurity and malnutrition remain major challenges in Niger, where protein-rich crops are critically needed. Soybean (Glycine max (L.) Merr.) is recognized as a strategic legume due to its high protein content (typically 35–45%) and valuable techno-
Mahamadou Bello Issa Adam, Crépin Ibingou Dibala, Maman Garba, Abdoul Rahim Salou Adam, Zakaria Dindané, Désiré Ouaro, Kayaba Kaboré, Hemayoro Sama, Mamounata Diao, Mamoudou H. Dicko   +9 more
doaj   +1 more source

Organic Pea Starches – II. Investigation of Physicochemical and Techno‐Functional Properties

Starch - Stärke
AbstractThe physicochemical and technofunctional properties of several pea starches harvested in consecutive years are studied. All samples are cultivated in the same geographical locations. Despite limited variation of amylose content that is found (mean amylose content of 32.1 ± 1.4% and a range from 29.2% to 35.7%), the varieties demonstrate ...
Tim Terstegen, Eckhard Flöter, Marco Ulbrich   +2 more
openaire   +2 more sources

Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain

Foods
The increasing use of hempseed in food products highlights the need for a comprehensive database for scientific research and industrial applications. In food development, information about the techno-functional properties of raw materials plays a crucial
Rito J. Mendoza-Pérez, Grazielle Náthia-Neves, Beatriz Blanco, Antonio J. Vela, Pedro A. Caballero, Felicidad Ronda   +5 more
doaj   +1 more source

Production improvement of Kabuli chickpea (Cicer arietinum L.) protein hydrolysates through ultrasonic pre-treatment approach: Impact on techno-functional properties and antioxidant activity

Food Chemistry Advances
Chickpea protein hydrolysis often suffers from low yield and enzyme efficiency, lengthy processing times, and high costs, resulting in peptides that are unable to achieve superior techno-functional properties and antioxidant activity.
Deia Tawalbeh, Fisal Ahmad, Muhammad Hussein Alu’datt, Norizah Mhd. Sarbon   +3 more
doaj   +1 more source

Techno-Functional Properties and Recent Advances in the Manufacturing of Whey Beverages: A Review

Applied Sciences
Whey is mostly generated during the production of cheese or curds. Nevertheless, the quantity of whey generated is substantial, with just fifty percent of the total utilised.
Anita Rejdlová, Eva Lorencová, Zuzana Míšková, Richardos Nikolaos Salek   +3 more
doaj   +1 more source