Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications.
Sign Up to like & getrecommendations! Published in 2024 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.13372
Abstract: The burgeoning demand for protein, exacerbated by population growth and recent disruptions in the food supply chain, has prompted a rapid exploration of sustainable protein alternatives. Among these alternatives, algae stand out for their environmental… read more here.
Keywords: recent developments; food; commercial applications; extraction ... See more keywords
The Effect of Germination Duration on the Biochemical Indicators and Functional-Technological Properties of Triticale Grain
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DOI: 10.3390/app15105596
Abstract: Germination is a biotechnological process that activates enzymatic reactions and alters the chemical content of grain, improving its nutritional and functional value. However, the duration of the germination process significantly affects grain composition and properties.… read more here.
Keywords: triticale grain; technological properties; biochemical indicators; grain ... See more keywords
Chemical, Functional, and Technological Features of Grains, Brans, and Semolina from Purple and Red Durum Wheat Landraces
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11111545
Abstract: A main reason of the increasing interest in cereal landraces is their potential to offer more diversified and functional staple food. For instance, landraces are an underexploited resource of pigmented varieties, appreciated for the high… read more here.
Keywords: functional technological; chemical functional; purple red; technological features ... See more keywords
Beta-Glucans of Cereals: Functional and Technological Properties
Sign Up to like & getrecommendations! Published in 2023 at "Nutrients"
DOI: 10.3390/nu15092124
Abstract: β-glucans are a polymeric dietary fiber characterized by β-(1,3) and β-(1,4) glycosidic bonds between glucose monomers. They are often used as thickeners, stabilizers, and fat substitutes in foods. The functional and technological quality of β-glucans… read more here.
Keywords: beta glucans; functional technological; glucans cereals; cereals functional ... See more keywords