Buscar
Mostrando ítems 1-10 de 26
Peanut protein – an underutilised by-product with great potential: a review
(Wiley, 2021-12-08)
Peanut (Arachis hypogaea L.) is the fourth important oilseed in the world. After oil extraction, defatted peanut is a protein-rich by-product containing around 50% of protein that can enable the production ...
Proteins isolated from Ganxet common bean (Phaseolus vulgaris L.) landrace: techno-functional and antioxidant properties
(Wiley, 2021-06-15)
Ganxet protein isolates (GPI) were assessed for antioxidant and functional properties including emulsifying and foaming capacity. The protein content and water activity (aw) value of GPI were 91.08 ± ...
Comparison of selection methods for the establishment of a core collection using SSR markers for hazelnut (Corylus avellana L.) accessions from European germplasm repositories
(Springer, 2021-11-19)
Hazelnut (Corylus avellana L.) is one of the most important tree nut crops in Europe. Germplasm accessions are conserved in ex situ repositories, located in countries where hazelnut production occurs. ...
Antioxidant and antimicrobial activities of ginseng extract, ferulic acid, and noni juice: Evaluation of their potential to be incorporated in food
(Wiley, 2021-10-06)
Ginseng extract (GE), ferulic acid (≥99%) (FA), and a fermented noni juice powder (FNJP), were investigated for their antioxidant and antimicrobial activities in vitro. Half inhibitory concentration ...
Recent advances in meat color research
(Elsevier, 2021-02-24)
Types of diets and energy intakes of animals, feeding types and withdrawal times were perceived as most important pre-harvest and the use of vacuum and active packaging in combination with lower ...
Oat proteins as emerging ingredients for food formulation: where we stand?
(Springer, 2021-01-30)
Over the last decades, interest in oats (Avena sativa L.) as healthy foods increased due to their multiple functional and bioactive components such as dietary fibers, polyphenols, and proteins. Protein ...
Semi-solid fibre syrup for sugar reduction in cookies
(Wiley, 2021-08-05)
Since sugar reduction is a pillar of the international nutritional guideline, the food industry is constantly looking for new ingredients able to replace sugar technological functionality while satisfying ...
Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives
(Taylor and Francis, 2021-03-27)
Consumer interest in protein rich diets is increasing, with more attention being paid to the protein source. Despite the occurrence of animal proteins in the human diet, non-animal proteins are gaining ...
Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages
(Elsevier, 2021-03-16)
The resistance of Salmonella to the harsh conditions occurring in shelf-stable dry fermented sausages (DFS) poses a food safety challenge for producers. The present study aimed to model the behaviour ...
Lupine (Lupinus spp.) proteins: characteristics, safety and food applications
(Springer, 2021-11-13)
Lupines (Lupinus spp.) have emerged as a cheap functional food with the advantages of being non-genetically modifed crop,
able to adapt to harsh conditions and low-input farming. Lupines are rich in ...