Results 51 to 60 of about 6,200 (148)

Techno‐Functional Properties of Dry and Wet Fractionated Pulse Protein Ingredients

Legume Science
Dry fractionation (DF) of pulses is proposed as a more sustainable process than wet fractionation (WF) to create protein ingredients for food applications.
Andreas Hopf, Deepa Agarwal, Daniel J. Skylas, Chris Whiteway, Roman Buckow, Fariba Dehghani   +5 more
doaj   +1 more source

The Influence of the Nutritional and Mineral Composition of Vegetable Protein Concentrates on Their Functional Properties

Foods
Vegetable proteins derived from legumes, cereals or pseudocereals have increased in popularity in recent years, becoming very interesting for the food industry.
Rocío López-Calabozo, Iván Martínez-Martín, Marta Rodríguez-Fernández, Yamina Absi, Ana María Vivar-Quintana, Isabel Revilla   +5 more
doaj   +1 more source

Exploring the Potential of Lupin Fermentation with Exopolysaccharide-Producing Lactic Acid Bacteria to Enhance Techno-Functional Properties

Fermentation
Lupin (Lupinus spp.), a legume known for its high protein content, holds great promise as a sustainable protein source to meet future global demands. Despite its nutritional benefits, including substantial dietary fibre and bioactive compounds, lupin ...
Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala, Netsanet Shiferaw Terefe   +3 more
doaj   +1 more source

Energy density and mode of ultrasound application in fresh cow milk: Microbiological, physicochemical, and techno-functional properties [PDF]

Brazilian Journal of Food Technology
This study aimed to evaluate the application of different energy densities of high-intensity ultrasound (HIUS) on fresh cow's milk's microbial, physicochemical, and techno-functional properties.
Miguel Angel Solano-Cornejo, Meliza Lindsay Rojas   +1 more
doaj   +1 more source

Comparison of the Nutritional, Physicochemical, Technological–Functional, and Structural Properties and Antioxidant Compounds of Corn Kernel Flours from Native Mexican Maize Cultivated in Jalisco Highlands

Crops
Maize plays a crucial role in global nutrition and food security, with Mexico making a significant contribution through its diverse native corn genotypes.
Luis Alfonso Hernández-Villaseñor, Salvador Hernández-Estrada, Víctor Manuel Gómez-Rodríguez, Humberto Ramírez-Vega, Zuamí Villagrán, Araceli Ortega-Martínez, Efigenia Montalvo-González, José Martín Ruvalcaba-Gómez, Napoleón González-Silva, Luis Miguel Anaya-Esparza   +9 more
doaj   +1 more source

Health‐beneficial effects and techno‐functional properties of legume proteins

International Journal of Food Science & Technology, 2022
Jarosław Czubiński, Alessio Scarafoni, Jose C. Jimenez‐Lopez   +2 more
openaire   +2 more sources

Potential of Brewer's spent grain bioactive fractions as functional ingredients for companion and farm animal foods – A review

Applied Food Research
Brewer's Spent Grain (BSG) is the primary by-product of the brewing industry, produced in large volumes. The improper disposal of BSG in landfills significantly contributes to CO₂ emissions, aggravating environmental challenges. To promote sustainability
Emmanuel Duah Osei, Azza Silotry Naik, Gemma Kinsella, Terence Delaney, Stuart Kirwan   +4 more
doaj   +1 more source

Beyond eggs: Influence of deflavouring on the techno-functional properties of faba bean protein concentrate and potential as an innovative egg replacer in pound cake

Applied Food Research
Utilising faba bean protein concentrate as an egg replacer in pound cake formulations offers a promising path for addressing dietary preferences and functional properties in baked goods.
Juliane Halm, Caner Caliskan, Laura Nyhan, Antonia Rosenberger, Aylin W. Sahin, Emanuele Zannini, Elke K. Arendt   +6 more
doaj   +1 more source

Techno-functional and physicochemical properties of corn flours as potential food ingredients

Applied Food Research
Background and Objectives: corn plays a crucial role in food security and nutrition. This study aimed to assess the impact of three corn cultivars (Advanta, Leptra, and Porva) and varying particle sizes of flours on estimated glycemic index (eGI), techno-functional properties, and rheological behaviors, crucial in defining their technological ...
Adriana Mejía-Terán, Carla María Blanco-Lizarazo, Eduardo Leiva Mateus, Indira Sotelo-Díaz   +3 more
openaire   +3 more sources

Recent progress in natural seaweed pigments: Green extraction, health-promoting activities, techno-functional properties and role in intelligent food packaging

Journal of Agriculture and Food Research
Edible seaweed is a worthwhile source of natural pigments (NPs) such as carotenoids, chlorophylls, and phycobiliproteins, and these functional ingredients have been well-acknowledged due to their beneficial therapeutic properties.
Muhammad Faisal Manzoor, Muhammad Talha Afraz, Betül Bay Yılmaz, Muhammad Adil, Naeem Arshad, Gulden Goksen, Murtaza Ali, Xin-An Zeng   +7 more
doaj   +1 more source