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dc.contributor.authorBoukid, Fatma
dc.contributor.authorRosene, Sara
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2021-03-17T13:48:33Z
dc.date.available2021-03-17T13:48:33Z
dc.date.issued2020-11-01
dc.identifier.citationBoukid, Fatma, and Sara Rosene. 2020. “Grain Proteins: Challenges and Solutions in Developing Consumer-Relevant Foods”. Cereal Foods World 65 (6). doi:10.1094/CFW-65-6-0062.ca
dc.identifier.issn0146-6283ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/1199
dc.description.abstractPlant proteins are gaining popularity as an animal-free alternative for food and beverage formulations. Proteins from pea, wheat, corn, and rice are the most commonly used proteins derived from cereals and pulses. Consumers' desire to incorporate more protein from plant foods in their diets is driven by increasing awareness and perceptions around health, animal welfare, and sustainability. Use of proteins from grains as functional ingredients in food and beverage formulations by industry stakeholders continues to trend upward. While grains represent an efficient source of plant protein ingredients, their incorporation into innovative and reformulated foods is often required at levels that will resonate with consumers or align with initiatives that meaningfully enhance the health and sustainability profile of a food product. Higher incorporation rates of cereal-based proteins in some platforms can be challenging because of unfamiliarity with and lack of information on their functional and hedonic properties in some food matrices. However, several innovative strategies have been developed to mitigate off-flavors and enhance functionality, particularly when grain proteins are used to substitute for animal proteins in animal-free products. This review discusses novel technologies and methods that have been used to enhance the quality of foods that incorporate proteins from grains and expedite innovation across food platforms. Research in this space continues to elucidate the functionality of grain proteins for developing healthy and tasty protein-rich foods.ca
dc.format.extent13ca
dc.language.isoengca
dc.publisherAmerican Association of Cereal Chemistsca
dc.relation.ispartofCereal Foods World (CFW)ca
dc.rightsCopyright © 2020 Cereals & Grains Associationca
dc.titleGrain Proteins: Challenges and Solutions in Developing Consumer-Relevant Foodsca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.embargo.termscapca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1094/CFW-65-6-0062ca
dc.contributor.groupFuncionalitat i Seguretat Alimentàriaca


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