Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs

Plant proteins as high-quality nutritional source for human diet

(2020) Amanda Gomes Almeida Sá et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Drivers and barriers toward reducing meat consumption

(2020) Isaac Cheah et al.   APPETITE

Improvement of chemical properties of noodle and pasta using dephytinized cereal brans

(2020) Hacer Levent et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Contribution of microbial phytases to the improvement of plant growth and nutrition: A review

(2020) Bijender SINGH et al.   PEDOSPHERE

Physicochemical and functional characteristics of plant protein‐based meat analogs

(2019) Sasimaporn Samard et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis

(2019) Anastassia Taivosalo et al.   Foods

The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions

(2019) Cátia Saldanha do Carmo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Understanding the protein transition: The rise of plant-based meat substitutes

(2019) M. Tziva et al.   Environmental Innovation and Societal Transitions

Enhanced nutritional value of chickpea protein concentrate by dry separation and solid state fermentation

(2019) Qinhui Xing et al.   Innovative Food Science & Emerging Technologies

Efficacy of microbial phytase on growth performance, carcass traits, bone mineralization, and blood biochemistry parameters in broiler turkeys fed raw chickpea (Cicer arietinum L., cv. Burnas) diets

(2019) G. Ciurescu et al.   JOURNAL OF APPLIED POULTRY RESEARCH

Phytase producing lactic acid bacteria: Cell factories for enhancing micronutrient bioavailability of phytate rich foods

(2019) Neha Sharma et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Impact of fermentation and extrusion processing on physicochemical, sensory and bioactive properties of rice-black gram mixed flour

(2018) Poonam Rani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structuring processes for meat analogues

(2018) Birgit L. Dekkers et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Differences in textural properties of cooked caponized and broiler chicken breast meat

(2017) J. U-chupaj et al.   POULTRY SCIENCE

Pea protein isolates: Structure, extraction, and functionality

(2016) A. C. Y. Lam et al.   FOOD REVIEWS INTERNATIONAL

Liquid chromatography coupled to tandem mass spectrometry for the analysis of inositol hexaphosphate after solid-phase extraction

(2016) Blandine Rougemont et al.   JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES

Effect of extrusion process on antinutritional factors and protein and starch digestibility of lentil splits

(2016) Rahul P. Rathod et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour

(2016) Carlo Giuseppe Rizzello et al.   Scientific Reports

Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review

(2015) M. S. Alam et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage

(2015) Michael G Gänzle   Current Opinion in Food Science

Texture Profile Analysis and Functional Properties of Gelatin from the Skin of Three Species of Fresh Water Fish

(2014) M. V. Chandra et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effects of Phytase-Assisted Processing Method on Physicochemical and Functional Properties of Soy Protein Isolate

(2014) Hongjian Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein turnover forms one of the highest maintenance costs in Lactococcus lactis

(2014) P.-J. Lahtvee et al.   MICROBIOLOGY-SGM

Fermentation of reconstituted milk by Streptococcus thermophilus: Effect of irradiation on skim milk powder

(2013) Irina Stulova et al.   INTERNATIONAL DAIRY JOURNAL

Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (Phaseolus vulgaris L.) cv. Navy and Pinto

(2012) S. Kelkar et al.   FOOD CHEMISTRY

Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour

(2012) Chloe Murat et al.   FOOD CHEMISTRY

Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

(2010) M.A. Asgar et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Exopolysaccharide-FormingWeissellaStrains as Starter Cultures for Sorghum and Wheat Sourdoughs

(2010) Sandra Galle et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Naturally Occurring Food Toxins

(2010) Laurie C. Dolan et al.   Toxins

Low Phytic Acid Lentils (Lens culinaris L.): A Potential Solution for Increased Micronutrient Bioavailability

(2009) Pushparajah Thavarajah et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products

(2008) Valentina Stojceska et al.   FOOD CHEMISTRY

Effect of heat treatment on the flavor of oat flakes

(2008) Dorota Klensporf et al.   JOURNAL OF CEREAL SCIENCE