Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast …
Wheat flour was partially replaced with 15% of 1) whole (WCH); 2) germinated (GCH); or 3)
selenium-germinated (SeGCH) chickpea flours and then processed into yeast-leavened pan …
selenium-germinated (SeGCH) chickpea flours and then processed into yeast-leavened pan …
Protein Enrichment of Wheat Bread with Microalgae: Microchloropsis gaditana, Tetraselmis chui and Chlorella vulgaris
WM Qazi, S Ballance, K Kousoulaki, AK Uhlen… - Foods, 2021 - mdpi.com
Cell wall disrupted and dried Microchloropsis gaditana (Mg), Tetraselmis chui (Tc) and
Chlorella vulgaris (Cv) microalgae biomasses, with or without ethanol pre-treatment, were …
Chlorella vulgaris (Cv) microalgae biomasses, with or without ethanol pre-treatment, were …
Effects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupin (Lupinus mutabilis sweet).
AM Romero-Espinoza, MC Vintimilla-Alvarez… - Lwt, 2020 - Elsevier
Lupin (Lupinus mutabilis), known as chocho in Andean countries, is an ancient legume crop
with high nutritional value especially in terms of protein. However, its consumption is limited …
with high nutritional value especially in terms of protein. However, its consumption is limited …
Enhancing the Protein, Mineral Content, and Bioactivity of Wheat Bread through the Utilisation of Microalgal Biomass: A Comparative Study of Chlorella vulgaris …
N Mahmoud, J Ferreira, A Raymundo, MC Nunes - Applied Sciences, 2024 - mdpi.com
Featured Application While both Tetraselmis chuii and Phaedactylum tricornutum
demonstrate remarkable functional properties, their utilisation in food products remains …
demonstrate remarkable functional properties, their utilisation in food products remains …
Effect of exogenous selenium on physicochemical, structural, functional, thermal, and gel rheological properties of mung bean (Vigna radiate L.) protein
K Wang, R Zhang, W Hu, Y Dang, M Huang… - Food Research …, 2024 - Elsevier
Selenium (Se) biofortification during the growth process of mung bean is an effective method
to improve the Se content and quality. However, the effect of Se biofortification on the …
to improve the Se content and quality. However, the effect of Se biofortification on the …
Selenium biofortification of soybean sprouts: Effects of selenium enrichment on proteins, protein structure, and functional properties
Y Huang, B Fan, N Lei, Y Xiong, Y Liu, L Tong… - Frontiers in …, 2022 - frontiersin.org
Selenium (Se) biofortification during germination is an efficient method for producing Se-
enriched soybean sprouts; however, few studies have investigated Se distribution in …
enriched soybean sprouts; however, few studies have investigated Se distribution in …
Protein-Selenized enriched breads
D Guardado-Félix, MA Lazo-Vélez… - Flour and breads and …, 2019 - Elsevier
Breads greatly contribute to dietary intake of selenium (Se) for the world's population. The
intrinsic and extrinsic Se sources are converted by yeast and other fermenting …
intrinsic and extrinsic Se sources are converted by yeast and other fermenting …