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Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review
Abstract Background Plant-based proteins (PBPs) are receiving growing attention globally
due to their potential to formulate meat analogues. These products are being created to …
due to their potential to formulate meat analogues. These products are being created to …
Current status of emerging food processing technologies in Latin America: Novel non-thermal processing
Non-thermal emerging technologies in the sector of food processing have often been cited
by researchers as an alternative to conventionally heat treatments for food processing in …
by researchers as an alternative to conventionally heat treatments for food processing in …
Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review
The consumption of pomegranate juice (PJ) has increased substantially since scientific
literature reported its therapeutic benefits that are attributable to antioxidant, antimicrobial …
literature reported its therapeutic benefits that are attributable to antioxidant, antimicrobial …
[HTML][HTML] Functionalization of legume proteins using high pressure processing: Effect on technofunctional properties and digestibility of legume proteins
There is an increasing awareness and demand for a new plant-based protein food category
in the market. Among different sources, protein derived from legumes are considered GRAS …
in the market. Among different sources, protein derived from legumes are considered GRAS …
Food processing industry energy and water consumption in the Pacific northwest
The food processing industry is one of the largest consumers of energy and water in the
manufacturing sector. It is vital that conservation measures are taken to reduce the use of …
manufacturing sector. It is vital that conservation measures are taken to reduce the use of …
Emerging technologies to enhance starch performance
This opinion paper discusses the use of emerging technologies for modifying starches, in
order to achieve new properties and applications, thus enhancing their performance. We …
order to achieve new properties and applications, thus enhancing their performance. We …
[HTML][HTML] A review on the effect of high pressure processing (HPP) on gelatinization and infusion of nutrients
High pressure processing (HPP) is a novel technology that involves subjecting foods to high
hydrostatic pressures of the order of 100–600 MPa. This technology has been proven …
hydrostatic pressures of the order of 100–600 MPa. This technology has been proven …
[HTML][HTML] Human milk from previously COVID-19-infected mothers: the effect of pasteurization on specific antibodies and neutralization capacity
Background: Since the outbreak of coronavirus disease 2019 (COVID-19), many put their
hopes in the rapid availability of effective immunizations. Human milk, containing antibodies …
hopes in the rapid availability of effective immunizations. Human milk, containing antibodies …
Status of beetroot processing and processed products: Thermal and emerging technologies intervention
Background Beetroot is a health-promoting vegetable packed with essential components
like vitamins, minerals, nitrates, carotenoids, ascorbic acid, flavonoids, polyphenols …
like vitamins, minerals, nitrates, carotenoids, ascorbic acid, flavonoids, polyphenols …
[HTML][HTML] Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins
Abstract Background Egg white proteins (EWPs) are an excellent source of essential amino
acids for human nutrition. Also, egg white is commonly used in food processing because of …
acids for human nutrition. Also, egg white is commonly used in food processing because of …