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Sensory Qualities of Plant Protein Foods
There is a growing number of plant-based products that offer consumers numerous options that are intended to have the same taste, flavor, and...
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Challenges in Promoting Plant Protein Food Consumption
Red and processed meat are the main sources of proteins in western countries. Healthy lifestyle including healthy diet quality is associated with...
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Groundnut Meal: Scientific Interventions for Achieving Superior Quality of Protein
Groundnut is protein rich oilseed crop widely grown in India for its pods and oil. Several by-products are obtained from crushed and harvested...
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New insights into tailoring physicochemical and techno-functional properties of plant proteins using conventional and emerging technologies
In recent years, there is a huge growth in the popularity of plant-based proteins due to their health-promoting effects, being environment friendly,...
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Oilseed Meal as a Source of Protein: Introductory Remarks
More and more people in recent years have turned to oilseeds for their daily nutritional needs. Some of the most potent sources of nutrients and...
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Sustainable Food System—Plant-Based Alternatives and Health Impacts
The clear negative impact on the environment and human health shows that the current food systems are not sustainable, and future generations may...
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A Voltammetric Sensor Based on a Chitosan, Graphitized Carbon Black, and Molecularly Imprinted Polyarylene Phthalide Composite for Clarithromycin Detection
AbstractA voltammetric sensor based on a glassy carbon electrode modified with a chitosan, Carboblack C graphitized carbon black, and molecularly...
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Potentiality of Moringa oleifera as a Nutritive Ingredient in Different Food Matrices
Given the growing interest of today's society in improving the nutritional profile of the food it consumes, industrial food reformulation is booming....
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Molecularly imprinted fluorescence assay based on lead halide perovskite quantum dots for determination of benzo(a)pyrene
Molecularly imprinted polymers with methylammonium lead halide perovskite quantum dots (MIP@MAPbBr 3 PQDs) have been prepared and applied to the...
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Faba Bean Utilization: Past, Present and Future
Faba-bean is one of the oldest domesticated versatile legumes in the world. It is nutrient-dense and possesses industrial and functionality...
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Jackfruit (Artocarpus heterophyllus): An Overview of Nutritional and Functional Food Properties
The jackfruit is a considered miracle crop in some Asian countries. Its fruit has a unique fruit structure, strong aroma and flavor. It is considered...
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An optimized antimicrobial peptide analog acts as an antibiotic adjuvant to reverse methicillin-resistant Staphylococcus aureus
The misuse of antibiotics in animal protein production has driven the emergence of a range of drug-resistant pathogens, which threaten existing...
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3D Printing, Insects and Food: A Bibliometric Analysis
The merits of three-dimensional (3D) printing like designing, customization, approach towards waste management and speedy prototy**, are making 3D...
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Research Progress in Printing Formulation for 3D Printing of Healthy Future Foods
Eating patterns, financial and time constraints, and food availability play a key role in the wide variety of diets followed by young adults. As a...
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Modulating Molecular Interactions in Extruded Pea Protein Isolate
The impact of molecular interactions on the physical properties of extruded pea protein isolate (PPI) is investigated by adding...
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Effect of Extrusion on the Functional, Textural and Colour Characteristics of Texturized Hempseed Protein
The search for allergy friendly texturized vegetable proteins (TVP) has prompted the use of novel protein sources over conventional wheat and soy...
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Effect of Dietary Bacillus coagulans and Different Forms of Zinc on Performance, Intestinal Microbiota, Carcass and Meat Quality of Broiler Chickens
A total of 288-day-old male broilers were allocated to six dietary treatments to evaluate the effects of zinc source and Bacillus coagulans ...
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Design of Fat Alternatives Using Saturated Monoglycerides
Traditional fats, used in the formulation of many high-consumption foods are characterized by the presence of a fat crystal network mainly made of...
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Role of Functional Foods in Human Health and Disease Prevention
The functional foods cover a variety of food components such as class of bioactive compounds and substances. The functional foods are present in both...
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Rapid detection of enrofloxacin using a localized surface plasmon resonance sensor based on polydopamine molecular imprinted recognition polymer
Due to concerns of antibiotic-resistant bacterial strains from animal-derived food products, different countries or organizations have established...
