Valorisation of green biomass Azolla pinnata fern: multi-parameter evaluation of processing conditions on protein extractability and their influence on the physicochemical, structural, techno-functional properties and protein quality.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12059
Abstract: BACKGROUND This study determined the effect of processing conditions on protein extractability from Azolla pinnata fern, and their influence on the physicochemical, structural, techno-functional properties and protein quality. RESULTS The protein extraction from A. pinnata… read more here.
Keywords: functional properties; conditions protein; processing conditions; pinnata fern ... See more keywords
Andean purple maize to produce extruded breakfast cereals: impact on techno-functional properties and sensory acceptance.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12165
Abstract: BACKGROUND Andean purple maize (APM) is an ancient crop widely used as a natural coloring in traditional Peruvian cuisine. However, it has been little explored within the food industry. The present study assessed how APM… read more here.
Keywords: purple; techno functional; breakfast cereals; sensory acceptance ... See more keywords
Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates
Sign Up to like & getrecommendations! Published in 2020 at "Plant Foods for Human Nutrition"
DOI: 10.1007/s11130-020-00866-4
Abstract: Recently, legume protein isolates are increasingly of interest as ingredients for the food industry; however, in spite of their health benefits, there is a limited information about the presence of bioactive compounds in the protein… read more here.
Keywords: functional properties; protein; flour; protein isolates ... See more keywords
Microalgae in the meat processing chain: feed for animal production or source of techno-functional ingredients
Sign Up to like & getrecommendations! Published in 2021 at "Current opinion in food science"
DOI: 10.1016/j.cofs.2020.10.014
Abstract: Microalgae have been recognized as natural, sustainable, and economically feasible resources of non-conventional feed ingredients able to promote benefits to animal growth and improvements in the meat quality. At the same time, microalgae biomass or… read more here.
Keywords: source; techno functional; functional ingredients; meat ... See more keywords
Jackfruit (Artocarpus heterophyllus Lam) leaf as a new source to obtain protein hydrolysates: Physicochemical characterization, techno-functional properties and antioxidant capacity
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106319
Abstract: Abstract Physicochemical, techno-functional properties and antioxidant capacity of Jackfruit leaf protein concentrate (LPC). And its hydrolysates were evaluated. LPC was obtained using the isoelectric precipitation method assisted by high hydrostatic pressure. LPC and its hydrolysates… read more here.
Keywords: functional properties; antioxidant capacity; techno functional; properties antioxidant ... See more keywords
Impact of cold plasma on the techno-functional and sensory properties of whey dairy beverage added with xylooligosaccharide.
Sign Up to like & getrecommendations! Published in 2021 at "Food research international"
DOI: 10.1016/j.foodres.2021.110232
Abstract: This study aimed to evaluate the impact of cold plasma (0, 5, 10, or 15 min) on the techno-functional and sensory properties of whey dairy beverages added with xylooligosaccharide (XOS, 1.5% p/v). Untreated and pasteurized whey… read more here.
Keywords: plasma; functional sensory; techno functional; cold plasma ... See more keywords
Functionality-driven food product formulation - An illustration on selecting sustainable ingredients building viscosity.
Sign Up to like & getrecommendations! Published in 2022 at "Food research international"
DOI: 10.1016/j.foodres.2021.110889
Abstract: Currently, food industries typically favour formulation of food products using highly refined techno-functional ingredients of high purity. However, there is a growing interest in less pure techno-functional ingredients with a lower degree of refining as… read more here.
Keywords: functionality driven; product; food; formulation ... See more keywords
Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates
Sign Up to like & getrecommendations! Published in 2020 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2020.102449
Abstract: Abstract Pea protein isolate (Pisum sativum “Navarro”) was hydrolyzed with 11 proteolytic enzymes at different hydrolysis times (15, 30, 60, and 120 min) to improve techno-functional and sensory properties. The degree of hydrolysis and changes within… read more here.
Keywords: weight distribution; hydrolysis; pea protein; techno functional ... See more keywords
Techno-functional characterization of chitosan nanoparticles prepared through planetary ball milling.
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DOI: 10.1016/j.ijbiomac.2020.03.034
Abstract: Planetary ball milling of chitosan microparticles (CMP) for 8 h produced chitosan nanoparticles (CNP) having hydrodynamic diameter of 615.18 nm. The ζ-potential decreased from 56.48 mV (CMP) to 31.52 mV (CNP). High resolution transmission electron microscopy (HRTEM) revealed nanosize,… read more here.
Keywords: ball milling; cnp; chitosan nanoparticles; techno functional ... See more keywords
Effect of storage at high temperature on chemical (composition) and techno-functional characteristics of E471 food emulsifiers applied to aerosol whipping cream
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2019.109882
Abstract: Abstract Various foods are processed with addition of mono- and diacylglycerol (MAG and DAG) emulsifiers to adjust techno-functional properties. Exposure to and application of high temperatures during production, processing and transport of these emulsifiers can… read more here.
Keywords: dag; chemical composition; techno functional; aerosol whipping ... See more keywords
Microstructural and techno-functional properties of cassava starch modified by ultrasound.
Sign Up to like & getrecommendations! Published in 2018 at "Ultrasonics sonochemistry"
DOI: 10.1016/j.ultsonch.2017.12.048
Abstract: This work was focused on the correlation between the structural and techno-functional properties of ultrasound treated cassava starch for the preparation of tailor-made starch-based ingredients and derivatives. Furthermore, the effect of treatment time, sample conditioning… read more here.
Keywords: functional properties; properties cassava; cassava starch; techno functional ... See more keywords