Background In recent years, various oilseeds have been increasingly used for food
purposes. Whole seeds, oils, meal and cake by-products are valuable sources of nutritional …

The application of plant proteins in new food products is rapidly expanding worldwide driven
by consumers demanding healthy, sustainably produced, and non-animal proteins. Major …

Purpose The purpose of this paper is to review the nutritional and food value of pumpkin
Cucurbita, along with different health benefits. Cucurbita (pumpkin) is an herbaceous vine …

Pumpkin seed protein hydrolysate (PH) is a biostimulant product that contains high
antioxidant activities, peptides and amino acids. This biostimulant is able to improve plant …

The aim of this work is to investigate the possibility of producing low-fat cheddar cheeses
using double emulsions, enriched with milk or vegetable proteins. Primary w/o emulsions …

Biological molecules in nutraceuticals and functional foods have proven physiological
properties to treat human chronic diseases. These molecules contribute to applications in …

Background Fruit and vegetable seeds represent an important source of bioactive (proteins,
polysaccharides, flavonoids, carotenoids, lignans, and vitamins) useful ingredients for food …

Ultrasound is a novel technology that has been widely deployed in recent times. However,
research into the effects of ultrasound pretreatment towards the functionality and bioactivity …

Alcalase is a protease which prepared from the Bacillus licheniformis bacteria, whereas
papain is a cysteine protease which prepared from plant sources papaya fruit latex, and both …

The physicochemical properties and heat‐induced gel properties of pumpkin seed protein
isolates (PSPI) were explored and compared with soybean protein isolate (SPI) and pea …