[HTML][HTML] Banana peels as a bioactive ingredient and its potential application in the food industry
Background The use of agricultural by-products as a source of functional ingredients,
particularly those from crop plants, has received great interest. Banana (Musa spp.) is a …
particularly those from crop plants, has received great interest. Banana (Musa spp.) is a …
Quinoa protein: Composition, structure and functional properties
Quinoa (Chenopodium quinoa willd.) is an annual herbaceous flowering plant showing
appropriate nutritional and functional properties due to its high quality protein with a wide …
appropriate nutritional and functional properties due to its high quality protein with a wide …
Functional and food application of plant proteins–a review
The application of plant proteins in new food products is rapidly expanding worldwide driven
by consumers demanding healthy, sustainably produced, and non-animal proteins. Major …
by consumers demanding healthy, sustainably produced, and non-animal proteins. Major …
Physical, functional, pasting and thermal properties of flours and starches of six Nigerian rice cultivars
KO Falade, AS Christopher - Food Hydrocolloids, 2015 - Elsevier
Physical, functional, pasting and thermal properties of flours and starches of six Nigerian rice
cultivars (Faro 21, 40, 44, 46, 52, and 55) were investigated. Starches showed higher CIE L …
cultivars (Faro 21, 40, 44, 46, 52, and 55) were investigated. Starches showed higher CIE L …
Alcalase and bromelain hydrolysis affected physicochemical and functional properties and biological activities of legume proteins
In this study, protein isolates extracted from pigeon pea (PPI), lentil (LPI) and chickpea (CPI)
were hydrolyzed by Alcalase and bromelain. The soluble components of the hydrolysates …
were hydrolyzed by Alcalase and bromelain. The soluble components of the hydrolysates …
[PDF][PDF] Chemical composition and functional properties of flour and protein isolate extracted from Bambara groundnut (Vigna subterranean)
The objective of this research was to study the chemical composition of flour and protein
isolate extracted from Bambara groundnuts. Protein, fat, ash, crude fiber and total …
isolate extracted from Bambara groundnuts. Protein, fat, ash, crude fiber and total …
Functional properties of native and chemically modified protein concentrates from bambarra groundnut
Protein concentrate (BNP) was prepared from bambarra groundnut (Voandzeia
subterranean) and it was derivatised with succinic (BSP) and acetic anhydride (BAP) …
subterranean) and it was derivatised with succinic (BSP) and acetic anhydride (BAP) …
Protein Isolates from Bambara Groundnut (Voandzeia Subterranean L.): Chemical Characterization and Functional Properties
YA Adebowale, U Schwarzenbolz… - International Journal of …, 2011 - Taylor & Francis
The physicochemical, functional, and thermal properties of protein isolates obtained from
two varieties of Bambara groundnut were evaluated. Proteins were isolated using alkaline …
two varieties of Bambara groundnut were evaluated. Proteins were isolated using alkaline …
Physicochemical, functional and structural characteristics of grains, flour and protein isolates of Indian quinoa lines
A Ghumman, S Mudgal, N Singh, B Ranjan… - Food Research …, 2021 - Elsevier
The physicochemical and functional properties of grains, flour and protein isolates (QPI)
from different quinoa lines were evaluated. Quinoa flour and protein isolates were …
from different quinoa lines were evaluated. Quinoa flour and protein isolates were …
Octenyl succinic anhydride modification of bovine bone and fish skin gelatins and their application for fish oil-loaded emulsions
T Zhang, M Ding, L Tao, L Liu, N Tao, X Wang… - Food …, 2020 - Elsevier
Molecular modification of emulsifiers has attracted many attentions in the field of emulsions.
In this work, an octenyl succinic anhydride (OSA) modification method is developed to …
In this work, an octenyl succinic anhydride (OSA) modification method is developed to …