4.0 Article

Oilseed by-products as plant-based protein sources: Amino acid profile and digestibility

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Engineering, Chemical

Structuring the meat analogue by using plant-based derived composites

Oni Yuliarti et al.

Summary: This study investigated plant-based composites for developing meat alternatives with unique texture profiles using freeze structuring technique. The PP4: WP13 ratio was found to be the most preferred, with pea protein increasing hardness and chewiness while wheat protein decreased textural and viscoelastic properties. The study highlighted the potential of plant protein composites in creating satisfactory meat analogues.

JOURNAL OF FOOD ENGINEERING (2021)

Article Chemistry, Applied

Biochemical, nutritional and functional properties of protein isolate and fractions from pumpkin (Cucurbita moschata var. Kashi Harit) seeds

S. Vinayashree et al.

Summary: The study evaluated the biochemical, nutritional, and functional properties of protein isolate (PPI) and protein fractions from pumpkin seeds, finding that they had good protein quality and comparable functional properties with soybean protein isolate.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Assessing functional properties of rapeseed protein concentrate versus isolate for food applications

Wanqing Jia et al.

Summary: RPC and RPI were fractionated from rapeseed meal and characterized for their technofunctional properties. RPC was largely denatured with insoluble fractions, while RPI maintained protein nativity with high solubility. The two fractions exhibited different thermal and rheological properties, indicating their diverse potential for food applications.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)

Article Food Science & Technology

Extraction of ultra-low gossypol protein from cottonseed: Characterization based on antioxidant activity, structural morphology and functional group analysis

Manoj Kumar et al.

Summary: This study aimed to optimize the extraction of cottonseed protein isolate with low gossypol concentration, resulting in a high recovery rate of pure protein. The CSPI obtained has a balanced amino acid ratio and various structural features, making it suitable for use as an animal feed supplement and human food supplement.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Extrusion treated meal concentrates of Brassica juncea as functionally improved ingredient in protein and fiber rich breadstick preparation

Priyadarshini Chakraborty et al.

Summary: The study demonstrates that extrusion treated mustard meal concentrate is an excellent choice for use in preparing functionally improved breadsticks, showing improved protein and fiber levels, as well as better texture and acceptability compared to non-extruded products.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Review Chemistry, Applied

Advances in the plant protein extraction: Mechanism and recommendations

Manoj Kumar et al.

Summary: The importance of plant proteins in nutrition is rising due to their health benefits and sustainability aspect. Effective utilization of bio and physical extraction technologies can enable efficient protein recovery while minimizing environmental pollution.

FOOD HYDROCOLLOIDS (2021)

Review Food Science & Technology

Plant proteins as high-quality nutritional source for human diet

Amanda Gomes Almeida Sa et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Review Food Science & Technology

Oilseed proteins - Properties and application as a food ingredient

Klaudia Kotecka-Majchrzak et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Review Biochemistry & Molecular Biology

Amaranth, quinoa and chia protein isolates: Physicochemical and structural properties

Debora N. Lopez et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Review Food Science & Technology

Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin

Milica Pojic et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

Review Food Science & Technology

Effect of extrusion on the anti-nutritional factors of food products: An overview

Nooshin Nikmaram et al.

FOOD CONTROL (2017)

Article Agriculture, Multidisciplinary

Effect of Processing on the in Vitro and in Vivo Protein Quality of Yellow and Green Split Peas (Pisum sativum)

Matthew G. Nosworthy et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

Review Nutrition & Dietetics

Vegan diets: practical advice for athletes and exercisers

David Rogerson

JOURNAL OF THE INTERNATIONAL SOCIETY OF SPORTS NUTRITION (2017)

Review Food Science & Technology

Leveraging traditional crops for better nutrition and health - The case of chickpea

Shimrit Bar-El Dadon et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

Article Food Science & Technology

Soaking and extrusion effects on physicochemical parameters, phytic acid, nutrient content and mineral bio-accessibility of whole rice grain

Micaela Albarracin et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2015)

Article Biochemistry & Molecular Biology

Nutritional Value and Volatile Compounds of Black Cherry (Prunus serotina) Seeds

Leticia Garcia-Aguilar et al.

MOLECULES (2015)

Review Food Science & Technology

Flaxseed-a potential functional food source

Priyanka Kajla et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Article Food Science & Technology

The most important bioactive components of cold pressed oil from different pumpkin (Cucurbita pepo L.) seeds

Biljana B. Rabrenovic et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

Review Food Science & Technology

Flaxseed (Linum usitatissimum L.) bioactive compounds and peptide nomenclature: A review

Youn Young Shim et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2014)

Article Food Science & Technology

The Digestibility and Thermal Properties of Fermented Flaxseed Protein

Min Wu et al.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2012)

Article Engineering, Chemical

Particle size-starch-protein digestibility relationships in cowpea (Vigna unguiculata)

T. Tinus et al.

JOURNAL OF FOOD ENGINEERING (2012)

Article Food Science & Technology

Bioactive Compounds in Lipid Fractions of Pumpkin (Cucurbita sp) Seeds for Use in Food

Carolina Medici Veronezi et al.

JOURNAL OF FOOD SCIENCE (2012)

Article Food Science & Technology

Nutritional potential, bioaccessibility of minerals and functionality of watermelon (Citrullus vulgaris) seeds

A. Jyothi Lakshmi et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2011)

Article Food Science & Technology

Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds

J. Frias et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2011)

Article Chemistry, Applied

Thermal and Physicochemical Properties and Nutritional Value of the Protein Fraction of Mexican Chia Seed (Salvia hispanica L.)

B. L. Olivos-Lugo et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2010)

Article Chemistry, Applied

Characteristics and composition of different seed oils and flours

TA El-Adawy et al.

FOOD CHEMISTRY (2001)