Results 211 to 220 of about 77,222 (252)

Effects of Direct Steam Injection and Spray‐Drying on the Physicochemical, Nutritional, and Functional Properties of Black Bean Protein Concentrates

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Effects of direct steam injection and spray‐drying on the physicochemical, nutritional, and functional properties of black bean protein concentrates. ABSTRACT Direct steam injection (DSI) and spray‐drying are key unit operations in the industrial production of pulse protein ingredients that are often overlooked in laboratory‐scale studies.
Jasmin S. Yang, Tássia B. Pessato, Juliana M. L. N. de Moura Bell   +2 more
wiley   +1 more source

Research Progress in the Production of D-Lactic Acid from Renewable Resources. [PDF]

Foods
Tao B, Lin Q, He R, Huang T, Liang S, Chen H, Rao X, Tang X, Jiang J.   +8 more
europepmc   +1 more source

Upcycling Almond Byproducts: A Technoeconomic and Environmental Assessment of Almond Hull Hydrolysate

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
This study presents the first integrated technoeconomic analysis (TEA) and life cycle assessment (LCA) of converting almond hulls—a sugar‐rich agricultural byproduct—into almond hull hydrolysate (AHH), a low‐cost and environmentally favorable fermentation growth medium.
Boon‐Ling Yeo, Varun Gore, Alex Ogino Hitomi, Karen A. McDonald, Elias Marvinney, Irnayuli Sitepu, Tina Jeoh, Kyria Boundy‐Mills   +7 more
wiley   +1 more source

Development and characterization of lactose-hydrolyzed whey candy. [PDF]

Sci Rep
Raval H, Sindhav R, Bihola A, Suvera P, Suvera P, Prajapati PS, Adil S.   +6 more
europepmc   +1 more source

Effects of Direct Steam Injection Conditions on the Physicochemical and Bioactive Properties of Enzymatically Extracted Black Bean Proteins

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Impact of commercial thermal treatments on structure, physicochemical, and bioactive properties of black bean protein hydrolysates. ABSTRACT While the bioactivity of pulse protein hydrolysates is widely studied, the holistic impact of unit operations from flour to final powder remains unexamined. This study produced black bean hydrolysate powders using
Jasmin S. Yang, Mayara Kuasnei, Tássia B. Pessato, Juliana M. L. N. de Moura Bell   +3 more
wiley   +1 more source

Proposal for the Use of an Industrial Membrane System for Lactose Recovery From Whey: Adaptation of Technology Used in Protein Concentration. [PDF]

J Food Sci
Bucior D, Bruel GM, Fernandes IA, Steffens C, Valduga E, Steffens J.   +5 more
europepmc   +1 more source

Physicochemical and Emulsifying Properties of Proteins From Caprine Whey Concentrates for Application in Fibril Formation

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Goat whey protein concentrate was used to produce protein fibrils by heat treatment under acidic conditions. The resulting fibrils formed compact and interconnected networks and exhibited properties similar to those of fibrils obtained from a commercial bovine whey protein concentrate, demonstrating their potential as functional ingredients for food ...
Carolina Anabel Ayunta, Axel Hollmann, María Cecilia Puppo, Laura Beatriz Iturriaga   +3 more
wiley   +1 more source

A Novel Approach for Reducing Enteropathogens Using LAB-Fermented Whey Solution and UV-C Light-Activated Gallic Acid. [PDF]

Foods
Márquez-Martínez LA, Aparicio-Fernández X, Amador-Espejo GG, Hernández-Carranza P, Muñoz-Arenas MG, Ruiz-López II, Ochoa-Velasco CE.   +6 more
europepmc   +1 more source

Application of Novel Technologies for Recovery and Modification of Proteins From Plant Byproducts—A Sustainable Approach

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
This review outlines the role of innovative technologies in valorizing the waste generated from different plant waste streams into protein‐rich ingredients and modifying their conformational structure to improve the techno‐functional attributes including hydration, emulsification, foaming, gelation, and nutritional value.
Subith Cheeyattil, Divya Aggarwal, Madhuresh Dwivedi, Shikha Ojha, Rama Chandra Pradhan, Brijesh K. Tiwari   +5 more
wiley   +1 more source