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The structural and functional properties such as solubility, emulsifying properties, foaming properties, oil binding capacity, and surface hydrophobicity of sunflower 11S globulin hydrolysates generat...
Processing method influences the functional compositions and utilization of foods. This study investigated the effect of soaking in water over time prior to the traditional method of drying and millin...
Protein isolates from dehulled defatted cowpea (Vigna ungiculata L.) seeds were prepared using isoelectric (CPIA) precipitation and micellization (CPIB) procedures. Proximate analysis gave 75% crude p...
World population growth has brought quantitative and qualitative issues related to food supply, particularly protein. This study investigated the rheological, functional and physicochemical properties...
The effects of malting and fermentation on some chemical and functional properties of maize grains were determined. White maize kernels (variety TZW, 2005 harvest) were germinated over a period of 96 ...
Comparative study of the nutritional composition of the green stages of fruits of FHIA-21 (tetraploid hybrid), French Horn and False Horn as well as the effect of steam blanching on some selected func...
The functional properties of the myofibrillar proteins were protected during frozen storage when a cryoprotectant was added. Some normally used cryoprotectants are sorbitol, sucrose, polydextrose, lac...
The functional properties of starches determine their potential applications in food systems. These properties depend largely on granular and molecular structure and can be physically, chemically or e...
Since the adherence to the gluten-free diet in celiac patients affects the consumption from the grain food group, questions have been raised about the effects of such diet on calcium, iron, and fiber ...
In order to study the influence of the vacuum evaporation (VE) process on the functionality of whey protein concentrates (WPC’s) , Cheddar WPC’s were produced with and without VE, viz. by i) ultrafilt...
Sesame Protein Hydrolysate (SPH) was prepared from defatted sesame (Sesamum indicum L.) flour (DSF) after screening with different proteases. The proteases under different conditions showed varied eff...
The influence of the high pressure treatment of 300 MPa/200 s, possibly combined with antimicrobial additives, on the quality of liquid whole egg (LWE) in terms of rheology, foaming and emulsification...
Fish protein hydrolysates (FPHs) with different degrees of hydrolysis (DH of 6.62, 9.31 and 10.16) were prepared from heads and viscera of sardinella (Sardinella aurita) by treatment with Alcalase&reg...
On account of studying the feasibility of the production instant cereal beverage powders admixed with mulberry leaves by extrusion process, a box-behnken design of the response surface methodology (RS...
Evaluation of nutritional composition was carried out on Clarias lazera fish while functional properties were also investigated. The proximate composition were total ash (8.6%), moisture (7.5%), crude...

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