Results 51 to 60 of about 659 (135)

Fermentation of faba bean flour as a pre-treatment in high-moisture extrusion for simultaneous fortification of vitamin B12 and reduction of raffinose oligosaccharides in meat analogues

Future Foods
Faba bean is a promising ingredient for the production of meat analogues using high-moisture extrusion; however, the presence of antinutrients poses a challenge to its use. Moreover, the deficiency of vitamin B12 in plant-based meat analogues underscores
Katja Kantanen, Bhawani Chamlagain, Valentina Succi, Siri Seppänen, Minnamari Edelmann, Aino Siitonen, Lotta Kemppinen, Asmo Kemppinen, Mikko Kangas, Pekka Varmanen, Vieno Piironen, Kirsi Jouppila   +11 more
doaj   +1 more source

Fermentation of Soy Juice by Lactiplantibacillus plantarum CIRM‐BIA777 Produces Flavor‐Related and Health‐Promoting Metabolites

Food Frontiers, Volume 6, Issue 6, Page 3137-3153, November 2025.
Transcriptomics revealed the metabolism of Lactiplantibacillus plantarum during soy milk fermentation. The fermentation of soy milk released aroma compounds and health‐beneficial metabolites. ABSTRACT The fermentation of plant‐based beverages, such as organic and locally produced soy juice (SJ), offers a sustainable way to develop dairy alternatives ...
Olivier Harlé, Sandrine Parayre, Marie‐Bernadette Maillard, Gwenaële Henry, Éric Guédon, Anne Thierry, Jérôme Niay, Stéphanie‐Marie Deutsch, Hélène Falentin   +8 more
wiley   +1 more source

An Introduction to Simple Saccharides and Oligosaccharides, and a Decadal Review of Their Analysis in Food by Ion Chromatography and Ion Chromatography/Mass Spectrometry

Food Science &Nutrition, Volume 13, Issue 10, October 2025.
Graphical Abstract of Factors Affecting the Saccharides Content of Fruits and Vegetables, for Analysis ABSTRACT This paper provides a decadal review of literature describing the analysis of simple saccharides and oligosaccharides in food by ion chromatography pulsed amperometric detection (IC/PAD) and ion chromatography mass spectrometry (IC/MS) as ...
Hans S. A. Yates, James. F. Carter, Achamma Joseph, Melody Chaussende, Mary T. Fletcher, Viviene Santiago, Natasha L. Hungerford   +6 more
wiley   +1 more source

Soybean Synergies: A Comprehensive Review on Novel Extraction Techniques and Their Role in Unlocking Health Potential

Food Science &Nutrition, Volume 13, Issue 10, October 2025.
Almost 18%–22% of soybean is comprised of tiny, stable oil bodies with a concentration of triacylglycerol, rich in bioactive substances. These oil bodies of soybean consist of oleosins, oleosins, and steroleosin as part of the monolayer of phospholipids.
Muhammad Rashid, Iqra Khalid, Gaurav Sanghvi, Amar Shankar, Farhan Saeed, Muhammad Afzaal, Mehwish, Mayank Kundlas, Catherine Tamale Ndagire   +8 more
wiley   +1 more source

Chain Elongation of raffinose in pea seeds. Isolation, characterization, and molecular cloning of mutifunctional enzyme catalyzing the synthesis of stachyose and verbascose.

The Journal of biological chemistry, 2002
Raffinose oligosaccharides are major soluble carbohydrates in seeds and other tissues of plants. Their biosynthesis proceeds by stepwise addition of galactose units to sucrose, which are provided by the unusual donor galactinol (O-alpha-d-galactopyranosyl-(1-->1)-l-myo-inositol).
Peterbauer, Thomas, Mucha, Jan, Mach, Lukas, Richter, Andreas   +3 more
openaire   +2 more sources

Dry Fractionation of Canadian Faba Bean Genotypes Differing in Seed Size and Levels of Vicine, Convicine and Seed Coat Tannins

Sustainable Food Proteins, Volume 3, Issue 3, September 2025.
Extrapolation of dry fractionation yield values and protein and starch levels of fine and coarse fraction of faba bean genotypes Fabelle, Malik, and Snowbird grown in three locations (Kamsack, Outlook and Saskatoon) and 2 years (2018 and 2019) shows that the low‐vicine and convicine genotype Fabelle can give comparatively higher protein levels with ...
Janitha P. D. Wanasundara, Ning Wang, Yongfeng Ai, Joshua S. S. Rajesh, Deborah P. Anderson   +4 more
wiley   +1 more source

Intermolecular Interactions in Plant Based vs. Animal Milks: A Comparative Review

Sustainable Food Proteins, Volume 3, Issue 3, September 2025.
Plant‐based milks are complex mixtures of carbohydrates, fats, proteins, minerals, and other molecules. A wide range of analysis and separation methods have been used to try to understand them. ABSTRACT Plant‐based milk alternatives are milk analogues manufactured to mimic the emulsion, structural, nutritional, and functional properties of animal milks
Tina Nduaya Kayeye, Andrew Penton, John Ashton, Sarah Noyes, Anwar Sunna, Yuling Wang, Alison Rodger   +6 more
wiley   +1 more source

Structures and characteristics of carbohydrates in diets fed to pigs: a review

Journal of Animal Science and Biotechnology, 2019
The current paper reviews the content and variation of fiber fractions in feed ingredients commonly used in swine diets. Carbohydrates serve as the main source of energy in diets fed to pigs.
Diego M. D. L. Navarro, Jerubella J. Abelilla, Hans H. Stein   +2 more
doaj   +1 more source

[The domestic processing of the common bean resulted in a reduction in the phytates and tannins antinutritional factors, in the starch content and in the raffinose, stachiose and verbascose flatulence factors].

Archivos latinoamericanos de nutricion, 2002
The objective of this study was to evaluate the effect of the soaking step and the domestic processing of the common bean, on the chemical composition, the levels of phytate, tannin, starch and flatulence factors by utilizing the follows treatments: raw bean (FC), freeze-dried cooked unsoaked bean (FCSM), freeze-dried cooked bean without the non ...
A C, de Oliveira, K S, Queiroz, E, Helbig, S M, Reis, F, Carraro   +4 more
openaire   +1 more source

Sprouting and hydrothermal treatments improve nutritional quality and consumer acceptability of biofortified common bean (Phaseolus vulgaris)

Food Chemistry Advances
Nutritional quality and consumer acceptability of legumes is enhanced by application of sprouting and hydrothermal treatments. Nevertheless, with the increasing popularity of biofortification strategies for staple foods to counteract micronutrient ...
Elizabeth Wanja Macharia, Daniel Mwangi Njoroge, Eddy E. Owaga   +2 more
doaj   +1 more source