Consumers are more aware and demanding of healthy food options, besides being
concerned with environment-friendly consumption. This paper aims to evaluate nutritional …

The nutrition and food industries are investigating unconventional protein sources because
of the expanding demand for plant proteins and increased knowledge of the health and …

The effect of microwaves (MWs) and/or ultrasound (US) to assist alkaline extraction of
peanut proteins was evaluated. Isolate extraction yields and purities were obtained as well …

Background and objectives Faba bean proteins isolates did not show sufficient functional
properties for food applications due to poor solubility. Enzymatic treatments and ultrafiltration …

The production of food-grade fibers from maltodextrin with either whey protein isolate or soy
protein isolate was evaluated in a needleless electrospinning setup. The ratio of …

Orange-fleshed sweet potato (OFSP) flour is rich in health-promoting compounds that can
improve the nutritional benefits of baked products when blended with wheat flour. However …

There is an increase in demand for sausages in developing countries, however, accessibility
and cost of binders are a challenge. Amaranth and quinoa flours were evaluated for use as …

A growing demand for alternative sources of texturized vegetable protein (TVP) has resulted
from various factors including plant allergies, perceived health risks associated with …

Livestock production has detrimental impacts on the environment and has resulted in a need
to create more sustainable protein sources. Pulses are a sustainable protein source, but …

The aim of this study was to develop a nutrient‐enhanced millet‐based composite flour
incorporating skimmed milk powder and vegetables for children aged 6–59 months. Two …