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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

The study evaluates the effect of supplementation of maize-based ogi with mushroom
(Pleurotus ostreatus) flour on nutritional characteristics and sensory properties. Standard …