Edible Fruits from the Ecuadorian Amazon: Ethnobotany, Physicochemical Characteristics, and Bioactive Components
M Sánchez-Capa, M Corell Gonzalez… - Plants, 2023 - mdpi.com
In the Ecuadorian Amazon region, there are various types of edible fruits that have distinct
qualities and benefits. Understanding the uses, properties, and functions of these fruits is …
qualities and benefits. Understanding the uses, properties, and functions of these fruits is …
Organic dry pea (Pisum sativum L.): A sustainable alternative pulse-based protein for human health
D Thavarajah, T Lawrence, L Boatwright, N Windsor… - Plos one, 2023 - journals.plos.org
Dry pea (Pisum sativum L.) is a cool-season food legume rich in protein (20–25%). With
increasing health and ecosystem awareness, organic plant-based protein demand has …
increasing health and ecosystem awareness, organic plant-based protein demand has …
Isolation and characterization of protein fractions for valorization of Sacha Inchi oil press-cake
E Torres-Sánchez, B Hernández-Ledesma… - Foods, 2023 - mdpi.com
The growing interest in plant-based food protein sources has provided opportunities for the
valorization of agri-food by-products, driving the food industry towards more sustainable …
valorization of agri-food by-products, driving the food industry towards more sustainable …
Evaluating sacha inchi (Plukenetia volubilis) oil stability and physicochemical properties: A comparison between conventional extraction and supercritical fluids
LM Cordero-Clavijo, D Mejía-Valdez… - Food Chemistry, 2024 - Elsevier
This study aimed to compare the effects of two extraction techniques (conventional n-hexane
and supercritical CO 2) on the oil extraction yields, fatty acids profile, anti-hyaluronidase …
and supercritical CO 2) on the oil extraction yields, fatty acids profile, anti-hyaluronidase …
Effect of multi factor-assisted extraction (pH, ultrasound, and temperature) of protein from Sacha inchi (Plukenetia volubilis) and its protein quality and functional …
LM Cordero-Clavijo, C Chuck-Hernandez… - Food and Bioproducts …, 2024 - Elsevier
Seeds are among the most relevant protein sources worldwide. However, the selection of
optimum extraction methods is critical to optimize yields and protein quality. This study …
optimum extraction methods is critical to optimize yields and protein quality. This study …
[HTML][HTML] Valorization of flours from cocoa, sinami and sacha inchi by-products for the reformulation of Peruvian traditional flatbread ('Pan Chapla').
E Martínez, F Ramos-Escudero - … Journal of Gastronomy and Food Science, 2024 - Elsevier
The use of agri-food byproducts for the reformulation of traditional products is raising
popularity, due to the bioactive and nutritional components that remain in these byproducts …
popularity, due to the bioactive and nutritional components that remain in these byproducts …
Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn
R Chilón-Llico, L Siguas-Cruzado, CR Apaza-Humerez… - Foods, 2022 - mdpi.com
The need for partial or total substitution of animal protein sources by vegetable sources of
high protein quality with good sensory acceptance is a promising alternative. The objective …
high protein quality with good sensory acceptance is a promising alternative. The objective …
[PDF][PDF] Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn. Foods 2022, 11, 3405
R Chilón-Llico, L Siguas-Cruzado, CR Apaza-Humerez… - 2022 - academia.edu
The need for partial or total substitution of animal protein sources by vegetable sources of
high protein quality with good sensory acceptance is a promising alternative. The objective …
high protein quality with good sensory acceptance is a promising alternative. The objective …
Nutritional and sensory properties of plant-based milk produced from Sacha inchi seeds (Plukenetia volubilis L.)
W Chansuvarn, S Panich - Food Science and Applied Biotechnology, 2024 - ijfsab.com
This work evaluated the nutritional properties as well as sensory properties of the milk
produced from roasted seeds and defatted rods, a by-product of the process of cold press oil …
produced from roasted seeds and defatted rods, a by-product of the process of cold press oil …
Nutritional Characteristics and Sensory Properties of Maize-based Ogi Supplemented with Mushroom (Pleurotus ostreatus) Flour
AM Samuel, IK Juliius, A Dinnah - … of Nutrition & …, 2024 - classical.academiceprints.com
The study evaluates the effect of supplementation of maize-based ogi with mushroom
(Pleurotus ostreatus) flour on nutritional characteristics and sensory properties. Standard …
(Pleurotus ostreatus) flour on nutritional characteristics and sensory properties. Standard …