Results 61 to 70 of about 6,200 (148)

Effect of optimized heat-moisture treatment conditions on physicochemical and techno-functional properties of flour from four maize varieties commonly consumed in East African countries

Discover Food
Maize varieties commonly consumed in Uganda exhibit high starch digestibility, making them release high glucose in the bloodstream, a risk factor for non-communicable diseases. In a previous study, we optimized heat moisture treatment (HMT) conditions to
Finagnon Toyi Kevin Fassinou, Solomon Olum, Duncan Ongeng   +2 more
doaj   +1 more source

Development of a potential prebiotic composite powder from fruit and vegetable by-products: nutritional, functional, and antioxidant assessment

CyTA - Journal of Food
This study investigated the valorization of orange peel, carrot bagasse, and green banana peel for developing a prebiotic-rich composite powder, using a D-optimal mixture design to optimize formulations for increased dietary fiber content, functional ...
Gebeyehu Ayele
doaj   +1 more source

Production of isolates from bean and lentil: Bioactive compounds, functional and nutritional characterization

Food Chemistry Advances
The success of plant-based foods relies on selecting protein sources with optimal techno-functional and nutritional properties. Therefore, this study aims to obtain and characterize protein isolates from cooked and raw beans and lentils, focusing on ...
Hernández-Díaz Diana Belén, Córdova-Aguilar María Soledad, Ascanio Gabriel, Martínez-Arellano Isadora   +3 more
doaj   +1 more source

Ultrasound-intensified wet-heating induced Maillard reaction between hemp cake protein and maltodextrin: Structural characterisation, techno-functional and antioxidant properties

Ultrasonics Sonochemistry
In this research, hemp protein isolate (HPI) was obtained from hemp cake using isoelectric precipitation and conjugated with maltodextrin through the Maillard reaction using wet-heating alone and combined with ultrasound to enhance its structural ...
Marzieh Sadeghi, Mohammad Mousavi, Mohammad Saeid Yarmand, Seyed Alireza Salami, Zahra Sarlak, Ehsan Parandi   +5 more
doaj   +1 more source

Exploring techno-functional properties, synergies, and challenges of pectins: A review

Carbohydrate Polymer Technologies and Applications
In this review, various aspects of pectins (from raw materials to process-structure-function-applications of this multifunctional biomacromolecule) are discussed taking into consideration the interests of scientists, producers, formulators, including customers and market constraints.
Assifaoui, Ali, Hayrapetyan, Gayane, Gallery, Clémence, Agoda-Tandjawa, Guéba   +3 more
openaire   +3 more sources

Evolution des connaissances sur les fonctionnalités de la fraction protéose-peptone du lait : propriétés techno-fonctionnelles et biologiques (synthèse bibliographique)

Biotechnologie, Agronomie, Société et Environnement, 2013
The development of knowledge regarding the characteristics of the proteose peptone fraction of milk: Techno-functional and biological properties. A review.
Karamoko, G., Anihouvi, P., Blecker, C.
doaj  

Chemical and techno-functional properties of flours from peeled and

, 2015
Oleaster flours were produced from two different genotypes (GO1 and GO2) and methods (peeled oleaster flour: POF and unpeeled oleaster flour: UPOF). Oleaster flour samples (OFs) contained high levels of dietary fibers and micro minerals. The contents of Fe, Cu, B, and Cr in flours obtained from oleaster fruits were higher in UPOF than in POF samples ...
Sahan, Y, Gocmen, D, Cansev, A, Celik, G, Aydin, E, Dundar, AN, Dulger, D, Kaplan, HB, Kilci, A, Gucer, S   +9 more
openaire   +2 more sources

Impact of hydrothermal processing of seeds on the composition, techno-biofunctionality, electrophoretic pattern, morphology and structural characteristics of dhaincha protein isolates

Discover Chemistry
This study investigates the compositional and techno-functional properties of protein isolates derived from unprocessed (DPIc) and thermally processed (DPIp) dhaincha (Sesbania aculeata) seeds, with a focus on the effects of hydrothermal treatment (110 ...
Prashant Sahni, Savita Sharma
doaj   +1 more source

The Potential Application of Mung Bean (Vigna radiata L.) Protein in Plant‐Based Food Analogs: A Review

Legume Science
The increasing demand for plant‐based food products by consumers along with the growing global population requires the discovery of novel and sustainable protein sources to address environmental challenges and meet nutritional requirements. Among various
Mohammad Tarahi
doaj   +1 more source

Modification of Physiochemical and Techno-Functional Properties of Stink Bean (Parkia speciosa) by Germination and Hydrothermal Cooking Treatment. [PDF]

Foods, 2023
Medhe SV, Kettawan AK, Kamble MT, Monboonpitak N, Thompson KD, Kettawan A, Pirarat N.   +6 more
europepmc   +1 more source