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1. Consumer perception of plant-based burger recipes studied by projective mapping

Author:
Christina J. Birke Rune; Qiushuang Song; Mathias P. Clausen; Davide Giacalone
Source:
Future foods 2022 v.6 pp. 100168
ISSN:
2666-8335
Subject:
plant proteins,   etc   ; case studies; consumer attitudes; ingredients; markets; meat;     Show all 6 Subjects
Abstract:
... Driven by consumer interest in sustainable diets, plant-based meat alternatives (PBMA) are gaining popularity with more products available on the market. Consumers increasingly demand “clean label” (CL) products free of additives and using a limited number of ingredients. This is a challenge for PBMA producers due to the difficulty of imitating meat-like properties without using additives. Against ...
DOI:
10.1016/j.fufo.2022.100168

2. Sensory acceptability of new plant protein meat substitutes

Author:
Sylvie Cordelle; Andreas Redl; Pascal Schlich
Source:
Food quality and preference 2022 v.98 pp. 104508
ISSN:
0950-3293
Subject:
plant proteins,   etc   ; consumer acceptance; flavor; markets; meat; palatability; texture;     Show all 7 Subjects
Abstract:
... Consumers have been encouraged to reduce their consumption of meat for health and environmental reasons. A possible way is to substitute meat with plant protein alternatives; however, consumer acceptance of these products is far from settled, which might be due to taste. Therefore, it is important to identify sensory attributes that should be optimized to improve palatability. This paper is based ...
DOI:
10.1016/j.foodqual.2021.104508

3. Chickpea varietal classification using deep convolutional neural networks with transfer learning

Author:
Dhritiman Saha; Annamalai Manickavasagan
Source:
Journal of food process engineering 2022 v.45 no.3 pp. e13975
ISSN:
0145-8876
Subject:
plant proteins,   etc   ; chickpeas; computer vision; physicochemical properties; stakeholders; supply chain;     Show all 6 Subjects
Abstract:
... The non‐availability of assessment tools among stakeholders often results in mixing of different chickpea varieties during its movement in the supply chain. Since each chickpea variety has unique physico‐chemical properties, it is important to prevent mixing with other varieties for maintaining the purity to obtain the intended quality for specific formulation. In this study, seven pre‐trained dee ...
DOI:
10.1111/jfpe.13975

4. Recent trends in the application of cold plasma for the modification of plant proteins - A review

Author:
Somnath Basak; Uday S. Annapure
Source:
Future foods 2022 v.5 pp. 100119
ISSN:
2666-8335
Subject:
plant proteins,   etc   ; adhesion; biodegradability; cold; emulsifying; health behavior; hydrophilicity; industry; markets; solubility;     Show all 10 Subjects
Abstract:
... Plant proteins are gaining attention in recent times. Apart from the greater sustainability and environment-friendliness offered by plant proteins, improved health consciousness among consumers has boosted the market for plant proteins. With the ever-increasing population, the need for alternative sources of protein is urgent. However, plant proteins possess inferior functional properties such as ...
DOI:
10.1016/j.fufo.2022.100119

5. Effect of aqueous ethanol washing on functional properties of sunflower materials for meat analogue application

Author:
Wanqing Jia; Ignatia Regina Sutanto; Mbalo Ndiaye; Julia K. Keppler; Atze Jan van der Goot
Source:
Food structure 2022 v.33 pp. 100274
ISSN:
2213-3291
Subject:
plant proteins,   etc   ; Helianthus annuus; ethanol; gels; meat; nitrogen; oils; phenol; protein sources; solubility;     Show all 10 Subjects
Abstract:
... Sunflower kernel is rich in protein and is considered an alternative plant protein source for meat analogue application. The effect of process conditions used to make ingredients from sunflower kernel needs to be investigated on the functional and structuring properties. Pre-pressing and de-oiling with 96% ethanol were applied to obtain de-oiled sunflower kernel (DSK). Pressed sunflower kernel (PS ...
DOI:
10.1016/j.foostr.2022.100274

6. A review of the effects of ultrasound-assisted extraction factors on plant protein yield and functional properties

Author:
Kausar Jahan; Alweera Ashfaq; Kaiser Younis; Owais Yousuf; Rayees Ul Islam
Source:
Journal of food measurement & characterization 2022 v.16 no.4 pp. 2875-2883
ISSN:
2193-4126
Subject:
plant proteins,   etc   ; measurement; oilseeds; pH; particle size; protein isolates; solubilization; temperature; ultrasonic treatment; ultrasonics;     Show all 10 Subjects
Abstract:
... Proteins from plant sources are valuable components to explore. Protein can be extracted from various plant parts, viz., roots, stems, leaves, and seeds. These proteins are extracted for nutritional purposes and/or for application as functional additives in the food and cosmetic industries. Protein extraction can also be used to add value to by-products from plants, such as defatted oilseed meals. ...
DOI:
10.1007/s11694-022-01390-6

7. The role of N-myristoylation in homeostasis of brassinosteroid signaling kinase 1

Author:
Bodan Su; Anqi Wang; Xiaoyi Shan
Source:
Planta 2022 v.255 no.4 pp. 73
ISSN:
0032-0935
Subject:
plant proteins,   etc   ; brassinosteroids; endoplasmic reticulum; homeostasis; mutants; myristoylation; plant growth; plasma membrane; protein metabolism;     Show all 9 Subjects
Abstract:
... MAIN CONCLUSION: The N-myristoylation is required for BSK1 proper plasma membrane targeting and protein turnover. Brassinosteroid (BR) signaling kinase 1 (BSK1), with a myristoylation site at its N-terminus to anchor at plasma membrane (PM), is involved in BR-regulated plant growth and flg22-triggered immunity responses. However, little is known about the role of N-myristoylation in BSK1 protein h ...
DOI:
10.1007/s00425-022-03861-y

8. Rapeseed Meal and Its Application in Pig Diet: A Review

Author:
Hao Cheng; Xiang Liu; Qingrui Xiao; Fan Zhang; Nian Liu; Lizi Tang; Jing Wang; Xiaokang Ma; Bie Tan; Jiashun Chen; Xianren Jiang
Source:
Agriculture (Basel) 2022 v.12 no.6 pp. -
ISSN:
2077-0472
Subject:
plant proteins,   etc   ; agriculture; diet; glucosinolates; nutritive value; palatability; rapeseed; rapeseed meal; rapeseed oil; swine;     Show all 10 Subjects
Abstract:
... Rapeseed is the second largest plant protein resource in the world with an ideal profile of essential amino acids. Rapeseed meal (RSM) is one of the by-products of rapeseed oil extraction. Due to the anti-nutritional components (glucosinolates and fiber) and poor palatability, RSM is limited in livestock diets. Recently, how to decrease the anti-nutritional factors and improve the nutritional valu ...
DOI:
10.3390/agriculture12060849

9. Application of atmospheric pressure cold plasma activated plant protein preparations solutions as an alternative curing method for pork sausages

Author:
Monika Marcinkowska-Lesiak; Iwona Wojtasik-Kalinowska; Anna Onopiuk; Adrian Stelmasiak; Agnieszka Wierzbicka; Andrzej Poltorak
Source:
Meat science 2022 v.187 pp. 108751
ISSN:
0309-1740
Subject:
plant proteins,   etc   ; lentils; meat science; nonthermal processing; odors; peas; plate count; pork; shelf life; sodium nitrite;     Show all 10 Subjects
Abstract:
... This study was performed to determine the effect of plasma-activated solutions of protein preparations of selected plants, as an alternative nitrite source, on the quality characteristics of pork sausages. The used solutions contained 500 ppm nitrite. Sausages without nitrite (NC), with 75 ppm sodium nitrite (PC), and with solutions of soy (E₁), pea (E₂) and lentil (E₃) preparations (100 g/kg of m ...
DOI:
10.1016/j.meatsci.2022.108751

10. The rise of processed meat alternatives: A narrative review of the manufacturing, composition, nutritional profile and health effects of newer sources of protein, and their place in healthier diets

Author:
Rachele de Giuseppe; Annalisa Gastaldello; Francesca Giampieri; Rachele De Giuseppe; Giuseppe Grosso; Luciana Baroni; Maurizio Battino
Source:
Trends in food science & technology 2022 v.127 pp. 263-271
ISSN:
0924-2244
Subject:
plant proteins,   etc   ; compliance; healthy diet; human health; lifestyle; lipid content; meat consumption; nutrient content; processed meat;     Show all 9 Subjects
Abstract:
... The drive to reduce the negative impact of the global food system on the environment and human health, and to feed a growing global population, has led to the rapid development of meat alternatives, including plant-based and mycoprotein-based products such as burgers, cured meat and nuggets. These are generally food items manufactured with highly refined ingredients, so health professionals intere ...
DOI:
10.1016/j.tifs.2022.07.005

11. Acidification behavior of mixtures of pork meat and wet texturized plant proteins in a minced model system

Author:
Sandra Ebert; Wiebke Michel; Lisa Gotzmann; Marie‐Christin Baune; Nino Terjung; Monika Gibis; Jochen Weiss
Source:
Journal of food science 2022 v.87 no.4 pp. 1731-1741
ISSN:
0022-1147
Subject:
plant proteins,   etc   ; Helianthus annuus; acidification; cured meats; food science; mathematical models; pH; peas; pork; pumpkins; texturization;     Show all 11 Subjects
Abstract:
... The increasing use of wet texturized plant proteins as meat substitutes requires a characterization of their functional properties, especially in terms of pH‐behavior when being mixed with meat proteins to create so‐called hybrid products. In this study, a minced model system containing pork meat, curing salt, and various amounts (0–100 wt%) of wet extruded proteins from pea (Pea I, II), pumpkin ( ...
DOI:
10.1111/1750-3841.16080

12. Genetic loci and responsible genes for pod and seed traits under diverse environments via linkage mapping analysis in soybean [Glycine max (L.) Merr.]

Author:
Shiliang Chen; Yaqian Sun; Zhenqi Shao; Jiahao Chu; Wenlong Li; Youbin Kong; Hui Du; Xihuan Li; Caiying Zhang
Source:
Genetic resources and crop evolution 2022 v.69 no.3 pp. 1089-1105
ISSN:
0925-9864
Subject:
plant proteins,   etc   ; Glycine max; developmental stages; evolution; exports; oils; phenotype; phenotypic variation; seed weight; soybeans; vegetables;     Show all 11 Subjects
Abstract:
... Soybean [Glycine max (L.) Merr.] is widely planted in the world, and provides most of the plant protein and oil for humans. Fresh pod and seed are the basic harvested organs in vegetable soybean production, and are important characteristics in vegetable variety registration and product export. To dissect the genetic basis of fresh pod and seed, one RIL population was analyzed for eight related tra ...
DOI:
10.1007/s10722-021-01287-1

13. Utilization of the Healthy Eating Index in Cystic Fibrosis

Author:
Rosara Milstein Bass; Alyssa Tindall; Saba Sheikh
Source:
Nutrients 2022 v.14 no.4 pp. -
ISSN:
2072-6643
Subject:
plant proteins,   etc   ; cystic fibrosis; energy intake; food quality; malnutrition; nutritional status; obesity; protein content; seafoods; sodium;     Show all 10 Subjects
Abstract:
... (1) Background: Malnutrition has been a hallmark of cystic fibrosis (CF) for some time, and improved nutritional status is associated with improved outcomes. While individuals with CF historically required higher caloric intake than the general population, new CF therapies and improved health in this population suggest decreased metabolic demand and prevalence of overweight and obesity have increa ...
DOI:
10.3390/nu14040834

14. Novel trends and applications of natural pH-responsive indicator film in food packaging for improved quality monitoring

Author:
Luman Zheng; Liming Liu; Jiahao Yu; Ping Shao
Source:
Food control 2022 v.134 pp. 108769
ISSN:
0956-7135
Subject:
plant proteins,   etc   ; anthocyanins; betalains; biopolymers; carotenoids; chitosan; chlorophyll; colorimetry; curcumin; food quality; food safety; milk; starch;     Show all 13 Subjects
Abstract:
... Natural pH-responsive indicator films usually used in smart packaging can real-time monitor the changes of food quality. The pH-responsive colorimetric indicator films based on natural ingredients show good pH-sensitivity and growing population, which safely and environmentally indicate food quality. Recently, the application of natural pigments and polymer carriers shows great potential in smart ...
DOI:
10.1016/j.foodcont.2021.108769

15. Physicochemical, functional and emulsifying properties of plant protein powder from industrial sesame processing waste as affected by spray and freeze drying

Author:
Elif Ezgi Özdemir; Ahmet Görgüç; Esra Gençdağ; Fatih Mehmet Yılmaz
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.154 pp. 112646
ISSN:
0023-6438
Subject:
plant proteins,   etc   ; amino acids; bran; color; dispersibility; food industry; freeze drying; ingredients; lignans; spray drying; transportation; ultrasonic treatment; wettability;     Show all 13 Subjects
Abstract:
... This study aimed to produce protein hydrolysates from sesame bran using ultrasound-assisted enzymatic extraction followed by spray-drying (SD) and freeze-drying (FD) techniques. Spray drying parameters highly influenced powder yield (22.8–70.5%), protein yield (23.0–70.4%), drying time (41–149 min) and aw value (0.196–0.288). Therefore, the impacts of SD and FD were assessed after an optimization ...
DOI:
10.1016/j.lwt.2021.112646

16. Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients

Author:
Andrea Rivera del Rio; Remko M. Boom; Anja E. M. Janssen
Source:
Foods 2022 v.11 no.6 pp. -
ISSN:
2304-8158
Subject:
plant proteins,   etc   ; alkali treatment; bioavailability; digestibility; digestible protein; enzymatic hydrolysis; extrusion; fermentation; fractionation; gelation; lentils; meat; oxidation; peas; soybeans; starch;     Show all 16 Subjects
Abstract:
... Plant protein concentrates and isolates are used to produce alternatives to meat, dairy and eggs. Fractionation of ingredients and subsequent processing into food products modify the techno-functional and nutritional properties of proteins. The differences in composition and structure of plant proteins, in addition to the wide range of processing steps and conditions, can have ambivalent effects o ...
DOI:
10.3390/foods11060870

17. Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient

Author:
Jack Yang; Remco Kornet; Claudine F. Diedericks; Qiuhuizi Yang; Claire C. Berton-Carabin; Constantinos V. Nikiforidis; Paul Venema; Erik van der Linden; Leonard M.C. Sagis
Source:
Food structure 2022 v.31 pp. 100254
ISSN:
2213-3291
Subject:
plant proteins,   etc   ; Vigna subterranea; air; albumins; animals; dietary protein; egg albumen; foams; globulins; half life; ingredients; mung beans; peas; whey;     Show all 14 Subjects
Abstract:
... The transition from animal- to plant-derived dietary proteins is of global importance. Plant proteins are normally processed into extracts, and due to the type of process, proteins from the globulin class are mainly extracted. Such extractions have several waste streams, containing another protein class: albumins. Here, we show that plant albumins have good functionality. We compared interfacial a ...
DOI:
10.1016/j.foostr.2022.100254

18. Determining the nutritional value and antioxidant capacity of duckweed (Wolffia arrhiza) under artificial conditions

Author:
Zhubin Hu; Yang Fang; Zhuolin Yi; Xueping Tian; Jinmeng Li; Yanling Jin; Kaize He; Penghui Liu; Anping Du; Yuhong Huang; Hai Zhao
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.153 pp. 112477
ISSN:
0023-6438
Subject:
plant proteins,   etc   ; Wolffia arrhiza; antioxidant activity; antioxidants; flavonoids; foods; linoleic acid; palmitic acid; phenolic compounds; protein content; protein sources; protein value;     Show all 12 Subjects
Abstract:
... Duckweeds are traditionally used as a plant protein source in some Southeast Asian countries. In this study, we first obtained a high-protein strain (Wolffia arrhiza 7678a) under artificial conditions and determined its protein content in 50.89% of dry weight. More importantly, we further investigated its nutritional properties. The digestible indispensable amino acids score (DIAAS) reached 0.75, ...
DOI:
10.1016/j.lwt.2021.112477

19. Effects of incorporation of hempseed meal on the quality attributes of chicken sausage

Author:
Guoxiao Sun; Yun Xiong; Xiaoyu Feng; Zhongxiang Fang
Source:
Future foods 2022 v.6 pp. 100169
ISSN:
2666-8335
Subject:
plant proteins,   etc   ; adhesion; chewiness; chickens; cohesion; dietary fiber; emulsions; fiber content; food industry; hardness; lipid content; lipid peroxidation; meat; sausages; texture;     Show all 15 Subjects
Abstract:
... The effects of incorporation of hempseed meal on the quality attributes of chicken sausage was explored. Hempseed meal was hydrated and added to chicken sausage in the proportion of 10%, 20%, 30%, and 40%, respectively, and the changes of the product quality attributes were analyzed. Results showed that with the increment of hempseed meal, moisture, protein, and lipid content of chicken sausage we ...
DOI:
10.1016/j.fufo.2022.100169

20. Metabolic and nutritional responses of Nile tilapia juveniles to dietary methionine sources

Author:
Rita Teodósio; Sofia Engrola; Miguel Cabano; Rita Colen; Karthik Masagounder; Cláudia Aragão
Source:
British journal of nutrition 2022 v.127 no.2 pp. 202-213
ISSN:
1475-2662
Subject:
plant proteins,   etc   ; Oreochromis niloticus; absorption; aquaculture feeds; body weight; feed conversion; fish; growth performance; metabolism; metabolites; methionine; protein content; soybean meal;     Show all 13 Subjects
Abstract:
... Commercial diets for tilapia juveniles contain high levels of plant protein sources. Soybean meal has been utilised due to its high protein content; however, soy-based diets are limited in methionine (Met) and require its supplementation to fulfil fish requirements. dl-Methinone (dl-Met) and Ca bis-methionine hydroxyl analogue (MHA-Ca) are synthetic Met sources supplemented in aquafeeds, which may ...
DOI:
10.1017/S0007114521001008