Laboratory and Pilot Scale Experiments with Seeds Extracts of Yard Long Beans (Vigna Unguiculata Subsp. Sesquipedalis) and Snake Gourd (Trichosanthes Cucumerina) as Efficient Coagulants for Water Treatment

Total environment engineering., Год журнала: 2025, Номер unknown, С. 100009 - 100009

Опубликована: Фев. 1, 2025

Язык: Английский

---

Effects of hydrogen peroxide (H2O2) elicitation on protein content and digestibility, phenolic compounds, and antioxidant activity in sprouted chickpeas (Cicer arietinum L.)

Applied Food Research, Год журнала: 2025, Номер unknown, С. 100785 - 100785

Опубликована: Фев. 1, 2025

Язык: Английский

---

The composition, extraction, functional property, quality, and health benefits of coconut protein: A review

International Journal of Biological Macromolecules, Год журнала: 2024, Номер 280, С. 135905 - 135905

Опубликована: Сен. 25, 2024

Язык: Английский

---

Impact of wall materials and DHA sources on the release, digestion and absorption of DHA microcapsules: Advancements, challenges and future directions

Food Research International, Год журнала: 2024, Номер 191, С. 114646 - 114646

Опубликована: Июнь 18, 2024

Язык: Английский

---

Comprehensive Review of Plant Protein Digestibility: Challenges, Assessment Methods, and Improvement Strategies

Applied Sciences, Год журнала: 2025, Номер 15(7), С. 3538 - 3538

Опубликована: Март 24, 2025

Plant-based proteins are increasingly recognized for their environmental, ethical, and nutritional benefits. However, digestibility varies due to factors such as molecular structure, amino acid composition, processing methods. This review comprehensively analyzes methods used assess plant protein digestibility, including in vivo, vitro, ex vivo approaches. While studies, particularly those using pigs, considered the gold standard, vitro models offer cost-effective reproducible alternatives simulating digestion. Additionally, antinutritional present can hinder necessitating strategies fermentation, enzymatic hydrolysis, high-pressure treatments enhance bioavailability. Advances evaluation techniques, Digestible Indispensable Amino Acid Score (DIAAS) dynamic digestion models, more precise assessments of quality. By systematically comparing these methods, this aims guide food scientists manufacturers selecting appropriate improve quality plant-based products. Understanding mechanisms influencing is essential optimizing formulations supporting broader adoption sustainable sources human diets.

Язык: Английский

---

Assessment of Fermented Unripe Plantains and Soybean Blends Using Microbiological Methods

Asian Journal of Biological Sciences, Год журнала: 2025, Номер 18(2), С. 541 - 555

Опубликована: Янв. 23, 2025

Язык: Английский

---

Digestibility of Oilseed Protein Products and the Digestibility-Matrix Composition Relationship

Опубликована: Янв. 1, 2025

Язык: Английский

---

Current insights into heat treatment for improving functionalities of soy protein: A review

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2025, Номер 24(2)

Опубликована: Март 1, 2025

Nowadays, soy protein-based food is consumed globally as an eco-friendly and healthy plant-based alterative. Nevertheless, more effort still needed to improve the functionalities of protein for a wider application addressing its existing challenges. Heat treatment fundamental approach in industrial processing due simplicity, cost-effectiveness, versatility. This review gave emphasis on recent advance improving by heat treatment, including traditional innovative heating, well combination heating other techniques. Traditional thermal has been proven effectively techno-functional properties (e.g., stability; emulsifying, foaming, gelation properties; fibrillation), or overcome drawbacks nutritional issues antigenicity), promote interactions with compounds novel via complicated changes (including conformational unfolding, secondary tertiary structures, surface hydrophobicity/charge) covalent and/or non-covalent aggregation, binding compounds). Recently, researchers have also proposed techniques efficient effective modification. hints precise tailored modulation commercial application.

Язык: Английский

---

Effect of microwave treatment versus infrared heating and autoclaving on physicochemical properties and antinutrients of soybeans

Journal of Food Measurement & Characterization, Год журнала: 2025, Номер unknown

Опубликована: Март 19, 2025

Язык: Английский

---

Optimizing Soybean Protein Protection Through Roasting: Effects of Temperature and Heating Duration on In Vitro Fermentability and Digestibility

IOP Conference Series Earth and Environmental Science, Год журнала: 2025, Номер 1484(1), С. 012007 - 012007

Опубликована: Апрель 1, 2025

Abstract Soybean ( Glycine max L.) is a high-quality protein source for dairy cow rations but contains high levels of rumen degradable (RDP), necessitating protection. Producing protected through roasting has shown variable results, particularly in determining the optimal temperature and duration heating. This study aimed to determine protecting soybean using method, observed by vitro fermentability digestibility. A Randomized Block Design was employed with five treatments: unroasted soybeans (R1), roasted at 180°C 30 min (R2), 40 (R3), 200°C (R4), (R5), four groups based on sampling. Data were analyzed analysis variance (ANOVA) and, if significant (p<0.05), followed Duncan test. The results showed that method decreased NH3, dry matter, organic matter digestibility (DMD OMD) (p<0.01). However, this significantly increased VFA production populations protozoa bacteria R4 rumen, as indicated reduction NH3 an increase total without decreasing DMD OMD.

Язык: Английский

---