Results 71 to 80 of about 6,200 (148)

Microalgae Techno-Functional Properties in Bread, Cookies, and Pasta Products: A Review. [PDF]

Compr Rev Food Sci Food Saf
Atubukha B, Liu K, Huang Z, Jakab I, Kóczán-Manninger K, Badak-Kerti K.   +5 more
europepmc   +1 more source

Techno-Functional Properties and Pharmaceutical Potential of Jackfruit Peel, Pulp, and Seeds. [PDF]

Food Sci Nutr
Tambo Téné S, Dangang Bossi DS, Zambou Ngoufack F, Natarajan V.   +3 more
europepmc   +1 more source

Enhancing the techno-functional properties of Quinoa protein isolate through cold plasma treatment: a comprehensive study on pH effects. [PDF]

Sci Rep
Yousefi L, Arianfar A, Mahdian E, Rafe A.   +3 more
europepmc   +1 more source

Effect of Microbial Transglutaminase Treatment on the Techno-Functional Properties of Mung Bean Protein Isolate. [PDF]

Foods, 2023
Moon SH, Cho SJ.
europepmc   +1 more source

Effect of pH shift and high pressure homogenization on the structure and techno-functional properties of protein extracts from substandard peas. [PDF]

Curr Res Food Sci
Plazzotta S, Melchior S, Barozzi L, Saitta A, Nicoli MC, Manzocco L.   +5 more
europepmc   +1 more source

Techno-Functional Properties of Corn Flour with Cowpea (Vigna unguilata) Powders Obtained by Extrusion. [PDF]

Foods, 2023
Sotelo-Díaz LI, Igual M, Martínez-Monzó J, García-Segovia P.   +3 more
europepmc   +1 more source

Effect of Dry Roasting on the Physicochemical, Nutritional, and Techno-Functional Properties of Tri-Color Quinoa Flours. [PDF]

Foods
Mukunzi Y, Aryee ANA.
europepmc   +1 more source

Potential of Modification of Techno-Functional Properties and Structural Characteristics of Citrus, Apple, Oat, and Pea Dietary Fiber by High-Intensity Ultrasound. [PDF]

Foods, 2023
Kalla-Bertholdt AM, Baier AK, Rauh C.
europepmc   +1 more source

Impact of Short-Term Germination on the Nutritional, Physicochemical, and Techno-Functional Properties of Black Turtle Beans. [PDF]

J Food Sci
Chinma CE, Ezeocha VC, Shadrach AM, Onwuka QI, Adebo OA.   +4 more
europepmc   +1 more source

Influence of Hydrocolloids on the Cooking Quality and Techno-Functional Properties of Unripe Banana Flour Pasta. [PDF]

Food Sci Nutr
Dibakoane SR, Mlambo V, Meiring B, Sibanyoni JJ, Anyasi TA, Wokadala OC.   +5 more
europepmc   +1 more source