Turning food protein waste into sustainable technologies
For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the
atmosphere. With this alarming carbon footprint, food protein waste not only contributes to …
atmosphere. With this alarming carbon footprint, food protein waste not only contributes to …
Sustainable zero-waste processing system for soybeans and soy by-product valorization
P Singh, K Krishnaswamy - Trends in Food Science & Technology, 2022 - Elsevier
Background Soybean is a rapidly growing crop plant driven by increasing demand for
animal feed, plant-based protein, and human nutritional requirements. Considering the …
animal feed, plant-based protein, and human nutritional requirements. Considering the …
[HTML][HTML] Healthy plant-based diets improve dyslipidemias, insulin resistance, and inflammation in metabolic syndrome. A narrative review
MS Thomas, M Calle, ML Fernandez - Advances in Nutrition, 2023 - Elsevier
Plant-based diets (PBDs) have become very popular in recent years and have been
identified as a dietary strategy associated with protection against chronic disease. However …
identified as a dietary strategy associated with protection against chronic disease. However …
[HTML][HTML] Trends and innovations in the formulation of plant-based foods
Globally, the production, distribution, sale and consumption of plant-based foods (PBFs) are
on the increase due to heightened consumer awareness, a growing demand for clean label …
on the increase due to heightened consumer awareness, a growing demand for clean label …
[HTML][HTML] Texture-modified soy protein foods: 3D printing design and red cabbage effect
Abstract 3D printing can be used to develop texture-modified foodstuffs that are nutritious
and appealing to meet the demands of special consumer needs such as those of the elderly …
and appealing to meet the demands of special consumer needs such as those of the elderly …
Soybean fermentation: Microbial ecology and starter culture technology
H Elhalis, XH Chin, Y Chow - Critical Reviews in Food Science and …, 2023 - Taylor & Francis
Fermented soybean products, including Soya sauce, Tempeh, Miso, and Natto have been
consumed for decades, mainly in Asian countries. Beans are processed using either solid …
consumed for decades, mainly in Asian countries. Beans are processed using either solid …
The influence of ionic polysaccharides on the physicochemical and techno-functional properties of soy proteins; a comprehensive review
Since the world's population has surged in recent decades, the need for sustainable as well
as environmentally friendly protein sources is growing. However, there are daunting …
as environmentally friendly protein sources is growing. However, there are daunting …
[HTML][HTML] Comparison of soy protein isolate-(–)-epigallocatechin gallate complexes prepared by mixing, chemical polymerization, and ultrasound treatment
M Geng, X Feng, H Yang, X Wu, L Li, Y Li… - Ultrasonics …, 2022 - Elsevier
The effects of the preparation method (mixing, chemical polymerization, or ultrasound
treatment) on the structure and functional properties of soy protein isolate-(–) …
treatment) on the structure and functional properties of soy protein isolate-(–) …
[HTML][HTML] The role of protein blends in plant-based milk alternative: A review through the consumer lens
Background Plant-based milk alternatives (PBMAs) gained popularity in recent years.
However, the unpleasant sensory notes detected has led to addition of colourings …
However, the unpleasant sensory notes detected has led to addition of colourings …
[HTML][HTML] Nutritional value and physicochemical characteristics of alternative protein for meat and dairy—a review
Y Zeng, E Chen, X Zhang, D Li, Q Wang, Y Sun - Foods, 2022 - mdpi.com
In order to alleviate the pressure on environmental resources faced by meat and dairy
production and to satisfy the increasing demands of consumers for food safety and health …
production and to satisfy the increasing demands of consumers for food safety and health …