The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
An expert panel was convened in September 2019 by The International Scientific
Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods …
Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods …
Current insights into protein solubility: A review of its importance for alternative proteins
L Grossmann, DJ McClements - Food Hydrocolloids, 2023 - Elsevier
The solubility of proteins plays a key role in determining the physicochemical properties,
processing, sensory attributes, shelf life, and nutritional profile of foods formulated with …
processing, sensory attributes, shelf life, and nutritional profile of foods formulated with …
Legumes as a sustainable source of protein in human diets
Dietary protein production from animals is a major source of greenhouse gas emissions,
water use, and deforestation. Legumes are a rich source of protein but currently comprise a …
water use, and deforestation. Legumes are a rich source of protein but currently comprise a …
Protein quality in perspective: a review of protein quality metrics and their applications
S Adhikari, M Schop, IJM de Boer, T Huppertz - Nutrients, 2022 - mdpi.com
For design of healthy and sustainable diets and food systems, it is important to consider not
only the quantity but also the quality of nutrients. This is particularly important for proteins …
only the quantity but also the quality of nutrients. This is particularly important for proteins …
Nutritional composition and bioactive content of legumes: Characterization of pulses frequently consumed in France and effect of the cooking method
M Margier, S Georgé, N Hafnaoui, D Remond… - Nutrients, 2018 - mdpi.com
Pulses display nutritional benefits and are recommended in sustainable diets. Indeed, they
are rich in proteins and fibers, and can contain variable amounts of micronutrients. However …
are rich in proteins and fibers, and can contain variable amounts of micronutrients. However …
Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins
Background Proteins are essential macronutrients of the human diet. Currently, major
dietary sources in developed countries are of animal origin. However, the association of red …
dietary sources in developed countries are of animal origin. However, the association of red …
Glycation of plant proteins via maillard reaction: reaction chemistry, technofunctional properties, and potential food application
Plant proteins are being considered to become the most important protein source of the
future, and to do so, they must be able to replace the animal-derived proteins currently in …
future, and to do so, they must be able to replace the animal-derived proteins currently in …
Nutritional properties and health aspects of pulses and their use in plant‐based yogurt alternatives
Plant‐based yogurt alternatives are increasing in market value, while dairy yogurt sales are
stagnating or even declining. The plant‐based yogurt alternatives market is currently …
stagnating or even declining. The plant‐based yogurt alternatives market is currently …
Soybean seed physiology, quality, and chemical composition under soil moisture stress
Soybean seed quality is often determined by its constituents which are important to sustain
overall nutritional aspects. The objective of this study was to investigate the effects of soil …
overall nutritional aspects. The objective of this study was to investigate the effects of soil …
Impact of processing and storage on protein digestibility and bioavailability of legumes
The digestibility and bioavailability of plant protein are the key factors for meeting human
nutritional needs and particularly when looking for alternatives for animal-based proteins …
nutritional needs and particularly when looking for alternatives for animal-based proteins …