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  • 1
    Online Resource
    Online Resource
    Enhancing the nutritional profile of regular wheat bread while maintaining technological quality and adequate sensory attributes
    Royal Society of Chemistry (RSC) ; 2020
    In:  Food & Function Vol. 11, No. 5 ( 2020), p. 4732-4751
    Details
    In: Food & Function, Royal Society of Chemistry (RSC), Vol. 11, No. 5 ( 2020), p. 4732-4751
    Type of Medium: Online Resource
    ISSN: 2042-6496 , 2042-650X
    URL: Article
    DOI: 10.1039/D0FO00671H
    Language: English
    Publisher: Royal Society of Chemistry (RSC)
    Publication Date: 2020
    detail.hit.zdb_id: 2578152-2
    SSG: 21
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  • 2
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    Amino Acid Composition of Novel Plant Drinks from Oat, Lentil and Pea
    MDPI AG ; 2020
    In:  Foods Vol. 9, No. 4 ( 2020-04-03), p. 429-
    Details
    In: Foods, MDPI AG, Vol. 9, No. 4 ( 2020-04-03), p. 429-
    Abstract: Plant-based drinks (PBDs) as alternatives to milk is a fast-growing market in much of the western world, with the demand increasing every year. However, most PBDs from a single plant ingredient do not have an amino acid profile that matches human needs. Therefore, this study set out to combine plant ingredients to achieve a more balanced amino acid profile of novel plant drinks, by combining a high content of oat with the pulses pea (Pisum sativum) and lentil (Lens culinaris) in a solution. After removal of the sediment, the resulting plant drinks were composed of what could be kept in suspension. The amino acid and protein composition of the plant drinks were investigated with capillary electrophoresis, to identify the amino acids, and SDS-PAGE to assess the proteins present. The amino acid profile was compared against recommended daily intake (RDI). It was determined that the plant drinks with only oat and lentil did not have a strong amino acid profile, likely due to the higher pH of the lentil concentrate affecting which proteins could be kept in solution. Plant drinks with a combination of both lentil and pea, or only pea, added to the oat drink had an improved concentration of the amino acids that were otherwise in the low end compared to RDI. This includes a high content of phenylalanine, leucine and threonine, as well as a moderate amount of isoleucine, valine and methionine, and a contribution of histidine and lysine. An assessment of stability and sensory parameters was also conducted, concluding there was an advantage of combining oat with a legume, especially pea.
    Type of Medium: Online Resource
    ISSN: 2304-8158
    URL: Article
    DOI: 10.3390/foods9040429
    Language: English
    Publisher: MDPI AG
    Publication Date: 2020
    detail.hit.zdb_id: 2704223-6
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  • 3
    Online Resource
    Online Resource
    Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese
    MDPI AG ; 2022
    In:  Foods Vol. 11, No. 2 ( 2022-01-11), p. 178-
    Details
    In: Foods, MDPI AG, Vol. 11, No. 2 ( 2022-01-11), p. 178-
    Abstract: The production of a fermented plant-based cheese requires understanding the behavior of the selected raw material prior to fermentation. Raw material processing affects physicochemical properties of plant protein ingredients, and it determines their ability to form fermentation-induced protein gels. Moreover, the addition of oil also influences structure formation and therefore affects gel firmness. This study focuses on identifying and characterizing an optimal pea protein matrix suitable for fermentation-induced plant-based cheese. Stability and gel formation were investigated in pea protein matrices. Pea protein isolate (PPI) emulsions with 10% protein and 0, 5, 10, 15, and 20% olive oil levels were produced and further fermented with a starter culture suitable for plant matrices. Emulsion stability was evaluated through particle size, ζ-potential, and back-scattered light changes over 7 h. Gel hardness and oscillation measurements of the fermented gels were taken after 1 and 7 days of storage under refrigeration. The water-holding capacity of the gels was measured after 7 days of storage and their microstructure was visualized with confocal microscopy. Results indicate that all PPI emulsions were physically stable after 7 h. Indeed, ζ-potential did not change significantly over time in PPI emulsions, a bimodal particle size distribution was observed in all samples, and no significant variation was observed after 7 h in any of the samples. Fermentation time oscillated between 5.5 and 7 h in all samples. Higher oil content led to weaker gels and lower elastic modulus and no significant changes in gel hardness were observed over 7 days of storage under refrigeration in closed containers. Water-holding capacity increased in samples with higher olive oil content. Based on our results, an optimal pea protein matrix for fermentation-induced pea protein gels can be produced with 10% protein content and 10% olive oil levels without compromising gel hardness.
    Type of Medium: Online Resource
    ISSN: 2304-8158
    URL: Article
    DOI: 10.3390/foods11020178
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
    detail.hit.zdb_id: 2704223-6
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  • 4
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    Online Resource
    Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review
    MDPI AG ; 2023
    In:  Foods Vol. 12, No. 13 ( 2023-06-28), p. 2518-
    Details
    In: Foods, MDPI AG, Vol. 12, No. 13 ( 2023-06-28), p. 2518-
    Abstract: As the plant-based food market grows, demand for plant protein is also increasing. Proteins are a major component in foods and are key to developing desired structures and textures. Seed storage proteins are the main plant proteins in the human diet. They are abundant in, for example, legumes or defatted oilseeds, which makes them an excellent candidate to use in the development of novel plant-based foods. However, they often have low and inflexible functionalities, as in nature they are designed to remain densely packed and inert within cell walls until they are needed during germination. Enzymes are often used by the food industry, for example, in the production of cheese or beer, to modify ingredient properties. Although they currently have limited applications in plant proteins, interest in the area is exponentially increasing. The present review first considers the current state and potential of enzyme utilization related to plant proteins, including uses in protein extraction and post-extraction modifications. Then, relevant opportunities and challenges are critically discussed. The main challenges relate to the knowledge gap, the high cost of enzymes, and the complexity of plant proteins as substrates. The overall aim of this review is to increase awareness, highlight challenges, and explore ways to address them.
    Type of Medium: Online Resource
    ISSN: 2304-8158
    URL: Article
    DOI: 10.3390/foods12132518
    Language: English
    Publisher: MDPI AG
    Publication Date: 2023
    detail.hit.zdb_id: 2704223-6
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  • 5
    Online Resource
    Online Resource
    Texturized Vegetable Protein as a Source of Protein Fortification of Wheat Buns
    MDPI AG ; 2022
    In:  Foods Vol. 11, No. 22 ( 2022-11-15), p. 3647-
    Details
    In: Foods, MDPI AG, Vol. 11, No. 22 ( 2022-11-15), p. 3647-
    Abstract: Increasing interest in plant-based proteins is particularly relevant in the food service sector. For specific groups, e.g., older adults, it may be challenging to ensure the consumption of protein of sufficient quality. One way of doing this could be through the fortification of a staple food such as bread. This study examined wheat buns, in which 0%, 20%, 35% and 50% of the flour was replaced with three different milled texturized vegetable proteins (TVP) of different plant protein combinations. Sensory and baking qualities were evaluated through sensory profiling and measurements of rising ability, baking loss, protein content and colour. An expert assessment and a robustness test were conducted to evaluate potential use in the food service sector. By substituting 35% of the wheat flour with milled TVP, it was possible to increase the protein content of the buns by 83% (up to 25% of DM) and still maintain an acceptable quality. The different TVPs showed that pea and faba bean or pea, faba bean and quinoa were more suitable in bread fortification than pea, faba bean and hemp. The study demonstrates the potential for producing quality bread for people who need a high protein intake in all their meals.
    Type of Medium: Online Resource
    ISSN: 2304-8158
    URL: Article
    DOI: 10.3390/foods11223647
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
    detail.hit.zdb_id: 2704223-6
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  • 6
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    Online Resource
    Perceptions toward Plant-Based Milk Alternatives among Young Adult Consumers and Non-Consumers in Denmark: An Exploratory Study
    MDPI AG ; 2023
    In:  Foods Vol. 12, No. 2 ( 2023-01-13), p. 385-
    Details
    In: Foods, MDPI AG, Vol. 12, No. 2 ( 2023-01-13), p. 385-
    Abstract: The objective of this study was to determine associations among plant-based milk alternatives (PBMAs), sources of information on the PBMAs used, and the consumption of PBMAs among Danish young adult consumers and non-consumers of PBMAs. An online survey was conducted in May 2019. A total of 341 participants (consumers: n = 171; non-consumers: n = 170) aged 16–35 years old completed the survey. Most consumers drank less than one glass of PBMAs per week, and oat drink was the most frequently consumed PBMAs. Oat drinks were primarily consumed with coffee/tea or porridge, while soy drinks were preferred to be consumed alone. Participants who perceived PBMAs as natural, good for health, tasty, or nutritionally equal to cow’s milk were more likely to be consumers of PBMAs. Additionally, participants who perceived PBMAs as highly processed or artificial were less likely to be consumers of PBMAs. For consumers, the most used sources of information on PBMAs were package labeling, followed by social media. The study´s results can help to improve marketing campaigns concerning the Danish retail of PBMA, whereby nutritional and sensory characteristics of PBMAs are highlighted through social networks and marketing strategies with product package labeling.
    Type of Medium: Online Resource
    ISSN: 2304-8158
    URL: Article
    DOI: 10.3390/foods12020385
    Language: English
    Publisher: MDPI AG
    Publication Date: 2023
    detail.hit.zdb_id: 2704223-6
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  • 7
    Online Resource
    Online Resource
    Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications
    MDPI AG ; 2023
    In:  Foods Vol. 12, No. 5 ( 2023-02-21), p. 919-
    Details
    In: Foods, MDPI AG, Vol. 12, No. 5 ( 2023-02-21), p. 919-
    Abstract: Faba beans (Vicia faba L.) show exciting prospects as a sustainable source of protein and fibre, with the potential to transition to a more sustainable food production. This study reveals the compositional, nutritional and techno-functional characteristics of two protein isolates from faba beans (Vicia faba L.), a high-starch fraction and a high-fibre side-stream. During the analysis of those four ingredients, particular attention was paid to the isolates’ protein profile and the side-streams’ carbohydrate composition. The isoelectric precipitated protein isolate 1 showed a protein content of 72.64 ± 0.31% DM. It exhibited low solubility but superior digestibility and high foam stability. High foaming capacity and low protein digestibility were observed for protein isolate 2, with a protein content of 71.37 ± 0.93% DM. This fraction was highly soluble and consisted primarily of low molecular weight proteins. The high-starch fraction contained 83.87 ± 3.07% DM starch, of which about 66% was resistant starch. Over 65% of the high-fibre fraction was insoluble dietary fibre. The findings of this study provide a detailed understanding of different production fractions of faba beans, which is of great value for future product development.
    Type of Medium: Online Resource
    ISSN: 2304-8158
    URL: Article
    DOI: 10.3390/foods12050919
    Language: English
    Publisher: MDPI AG
    Publication Date: 2023
    detail.hit.zdb_id: 2704223-6
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  • 8
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    Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin
    MDPI AG ; 2020
    In:  Foods Vol. 9, No. 2 ( 2020-02-21), p. 230-
    Details
    In: Foods, MDPI AG, Vol. 9, No. 2 ( 2020-02-21), p. 230-
    Abstract: Similarly prepared protein isolates from blue lupin (Lupinus angustifolius) and white lupin (L. albus) were assessed in relation to their composition, functional properties, nutritional attributes and environmental impacts. Blue lupin protein isolate (BLPI) and white lupin protein isolate (WLPI) were found to be quite similar in composition, although differences in the electrophoretic protein profiles were apparent. Both lupin protein isolates (LPIs) had good protein solubility (76.9% for BLPI and 69.8% for WLPI at pH 7) and foaming properties. However, a remarkable difference in heat gelation performance was observed between BLPI and WLPI. WLPI had a minimum gelling concentration of 7% protein, whereas BLPI required 23% protein in order to form a gel. WLPI also resulted in stronger gels over a range of concentrations compared to BLPI. Nutritional properties of both LPIs were similar, with no significant differences in in vitro protein digestibility (IVPD), and both had very low trypsin inhibitor activity (TIA) and fermentable oligo-, di- and monosaccharides, and polyols (FODMAP) content. The amino acid profiles of both LPIs were also similar, with sulfur-containing amino acids (SAAs) being the limiting amino acid in each case. Environmental impacts revealed by the life cycle assessment (LCA) were almost identical for BLPI and WLPI, and in most categories the LPIs demonstrated considerably better performance per kg protein when compared to cow’s whole milk powder.
    Type of Medium: Online Resource
    ISSN: 2304-8158
    URL: Article
    DOI: 10.3390/foods9020230
    Language: English
    Publisher: MDPI AG
    Publication Date: 2020
    detail.hit.zdb_id: 2704223-6
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  • 9
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    Online Resource
    Targeted inactivation of soybean proteinase inhibitors using zinc
    Elsevier BV ; 2021
    In:  Food Chemistry Vol. 349 ( 2021-07), p. 129049-
    Details
    In: Food Chemistry, Elsevier BV, Vol. 349 ( 2021-07), p. 129049-
    Type of Medium: Online Resource
    ISSN: 0308-8146
    URL: Article
    DOI: 10.1016/j.foodchem.2021.129049
    Language: English
    Publisher: Elsevier BV
    Publication Date: 2021
    detail.hit.zdb_id: 1483647-6
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  • 10
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    Online Resource
    A fast and gentle method for the isolation of myrosinase complexes from Brassicaceous seeds
    Elsevier BV ; 2008
    In:  Journal of Biochemical and Biophysical Methods Vol. 70, No. 6 ( 2008-4), p. 918-925
    Details
    In: Journal of Biochemical and Biophysical Methods, Elsevier BV, Vol. 70, No. 6 ( 2008-4), p. 918-925
    Type of Medium: Online Resource
    ISSN: 0165-022X
    URL: Article
    DOI: 10.1016/j.jprot.2007.11.006
    Language: English
    Publisher: Elsevier BV
    Publication Date: 2008
    detail.hit.zdb_id: 1491113-9
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