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001-es BibID:BIBFORM111038
035-os BibID:(WOS)000943516900001 (Scopus)85149283613
Első szerző:Kamani, Mohammad Hassan
Cím:Unlocking the nutritional and functional potential of legume waste to produce protein ingredients / Mohammad Hassan Kamani, Chaima Neji, Sinead M. Fitzsimons, Mark A. Fenelon, Eoin G. Murphy
Dátum:2023
ISSN:1040-8398
Megjegyzések:Worldwide, many production supply chains generate a considerable amount of legume by-products (e.g., leaves, husks, broken seeds, defatted cakes). These wastes can be revalorized to develop sustainable protein ingredients, with positive economic and environmental effects. To separate protein from legume by-products, a broad spectrum of conventional (e.g., alkaline solubilization, isoelectric precipitation, membrane filtration) and novel methodologies (e.g., ultrasound, high-pressure homogenization, enzymatic approaches) have been studied. In this review, these techniques and their efficiency are discussed in detail. The present paper also provides an overview of the nutritional and functional characteristics of proteins extracted from legume by-products. Moreover, existing challenges and limitations associated with the valorization of by-product proteins are highlighted, and future perspectives are proposed.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
legume protein
waste valorization
protein extraction
sustainability
Megjelenés:Critical Reviews In Food Science And Nutrition. - [Epub ahead of print] 63 (2023), p. 1-19. -
További szerzők:Neji, Chaima (1990-) (agrártudományok) Fitzsimons, Sinead M. Fenelon, Mark A. Murphy, Eoin G.
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001-es BibID:BIBFORM105851
035-os BibID:(cikkazonosító)2586
Első szerző:Neji, Chaima (agrártudományok)
Cím:Legume Protein Extracts: The Relevance of Physical Processing in the Context of Structural, Techno-Functional and Nutritional Aspects of Food Development / Chaima Neji, Jyoti Semwal, Mohammad Hassan Kamani, Endre Máthé, Péter Sipos
Dátum:2022
ISSN:2227-9717
Megjegyzések:Legumes are sustainable protein-rich crops with numerous industrial food applications, which give them the potential of a functional food ingredient. Legume proteins have appreciable techno-functional properties (e.g., emulsification, foaming, water absorption), which could be affected along with its digestibility during processing. Extraction and isolation of legumes' protein content makes their use more efficient; however, exposure to the conditions of further use (such as temperature and pressure) results in, and significantly increases, changes in the structural, and therefore functional and nutritional, properties. The present review focuses on the quality of legume protein concentrates and their changes under the influence of different physical processing treatments and highlights the effect of processing techniques on the structural, functional, and some of the nutritional, properties of legume proteins.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
legume protein
protein extraction
technofunctional properties of proteins
Megjelenés:Processes. - 10 : 12 (2022), p. 1-27. -
További szerzők:Semwal, Jyoti (1993-) (élelmiszertudományok) Kamani, Mohammad Hassan Máthé Endre (1964-) (genetikus, molekuláris sejtbiológus) Sipos Péter (1975-) (agrármérnök)
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DOI
Intézményi repozitóriumban (DEA) tárolt változat
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