Enzymatic catalytic dynamics of lactic-acetic acid co-fermentation: Effect of cellulase on the physicochemical, phytochemicals, volatiles, and antioxidant activity of jujube puree extracts
Industrial Crops and Products,
Год журнала:
2024,
Номер
222, С. 119590 - 119590
Опубликована: Сен. 11, 2024
Язык: Английский
Pea protein sensitization: insights from allergy model experiment in BALB/c mice
Food Bioscience,
Год журнала:
2025,
Номер
unknown, С. 106357 - 106357
Опубликована: Март 1, 2025
Язык: Английский
Nutritional evaluation of high-value alternative proteins extracted from legume defective seeds
Food Chemistry,
Год журнала:
2025,
Номер
481, С. 143936 - 143936
Опубликована: Март 19, 2025
Язык: Английский
Proximate Composition, In Vitro Protein Digestibility, and Micronutrient Density of Commercial Pea, Faba Bean, and Lentil Protein Isolates and Concentrates
Sustainable Food Proteins,
Год журнала:
2025,
Номер
3(2)
Опубликована: Март 24, 2025
ABSTRACT
The
nutrient
composition
and
in
vitro
digestibility
of
twenty‐seven
commercial
pulse
protein
isolates
(PI)
concentrates
(PC)
derived
from
pea,
faba,
lentil,
two
soy
isolate
controls
were
tested
using
consistent
analytical
methods
to
understand
compositional
variability
amongst
products
manufactured
by
different
suppliers.
Principal
component
analysis
(PCA)
maximum
likelihood
factor
(MLFA)
applied
model
the
amino
acid
data
determine
where
between
lay.
MLFA
delineated
based
upon
total
dietary
fibre
content,
while
moisture
fat
could
be
used
differentiate
samples
within
PI
or
PC
groupings.
PCA
score
charts
distinguished
due
higher
relative
concentrations
acids
isolates,
with
glutamine/glutamic
contributing
this
distinction.
Separation
according
crop
type
groupings
arginine
phenylalanine
content
was
also
evident.
Sodium,
potassium,
magnesium,
iron
micronutrients
contributed
samples.
Calculated
scores
showed
all
contained
sufficient
essential
meet
FAO
requirements
established
for
preschool‐aged
children.
had
than
minimal
Язык: Английский
Transforming oilseed blends: the impact of low-moisture extrusion on antinutritional factors, protein structure, and nutritional value
Food Chemistry,
Год журнала:
2025,
Номер
unknown, С. 144417 - 144417
Опубликована: Апрель 1, 2025
Язык: Английский
Unveiling the nutritional spectrum: A comprehensive analysis of protein quality and antinutritional factors in three varieties of quinoa (Chenopodium quinoa Wild)
Food Chemistry X,
Год журнала:
2024,
Номер
unknown, С. 101814 - 101814
Опубликована: Сен. 1, 2024
Язык: Английский
Optimization of papain hydrolysis conditions to enhance antioxidant activity in de-oiled garden cress (L. sativum) seed protein: response surface methodology approach and hydrolysate characterization
Biomass Conversion and Biorefinery,
Год журнала:
2024,
Номер
unknown
Опубликована: Ноя. 12, 2024
Язык: Английский
“Enhancing Quinoa ( Willd) Protein Extraction: Alkaline Solubilization Coupled to Isoelectric Precipitation Effects on Structure, Digestibility and Antinutrients”
Food Hydrocolloids for Health,
Год журнала:
2024,
Номер
unknown, С. 100191 - 100191
Опубликована: Ноя. 1, 2024
Язык: Английский
Quinoa as a biologically active additive in food: chemical composition, properties and prospects of use
N. P. Derkacheva,
Л. А. Новикова,
S. V. Nedomolkina
и другие.
Proceedings of the Voronezh State University of Engineering Technologies,
Год журнала:
2024,
Номер
86(3), С. 152 - 157
Опубликована: Окт. 7, 2024
Quinoa
(Chenopodium
album)
is
an
annual
plant
of
the
Amaranth
family,
rich
in
nutrients,
used
as
a
biologically
active
additive
food
products.
This
unpretentious
contains
vitamins
A,
C,
group
B,
minerals
(calcium,
iron,
magnesium)
and
antioxidants
(flavonoids
phenolic
compounds)
that
support
immune
system,
improve
digestion
have
anti-inflammatory
properties.
seeds
contain
more
protein
complex
carbohydrates
than
leaves,
which
makes
them
excellent
source
nutrition
for
maintaining
muscle
mass
normalizing
digestive
tract.
Sprouted
quinoa
increase
bioavailability
nutrients
enzymes,
helps
antioxidant
protection.
has
found
use
cooking
—
fresh
leaves
are
added
to
salads
soups,
ground
into
flour
baking.
However,
it
worth
considering
high
content
oxalates
nitrates
plant,
requires
moderation
thermal
treatment.
Язык: Английский