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1. Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion

Author:
Songgang Xia; Shuo Shen; Jian Song; Ku Li; Xianwu Qin; Xiaoming Jiang; Changhu Xue; Yong Xue
Source:
Food chemistry 2023 v.402 pp. 134265
ISSN:
0308-8146
Subject:
protein sources,   etc   ; chewiness; color; extrusion; food chemistry; hardness; meat; soy protein; thermal stability; yeasts;     Show all 10 Subjects
Abstract:
... In this study, yeast and soy protein at different ratios (0:1, 1:9, 2:8, 3:7, 4:6, and 5:5) were used to produce meat analogues (MA) via high-moisture extrusion. According to color analysis, the addition of yeast protein (YP) increased the lightness of MA from 43.12 ± 0.26 (the control) to 50.37 ± 0.46 (50 g/100 g, dry basis). Textural results indicated that when the YP content was 40 g/100 g (dry ...
DOI:
10.1016/j.foodchem.2022.134265

2. High intensity ultrasound (HIU)-induced functionalization of foxtail millet protein and its fractions

Author:
Nitya Sharma; Jatindra K Sahu; Ankur Choudhary; Maninder Meenu; Vasudha Bansal
Source:
Food hydrocolloids 2023 v.134 pp. 108083
ISSN:
0268-005X
Subject:
protein sources,   etc   ; Setaria italica; denaturation; glutelins; hydrocolloids; hydrophobicity; particle size; prolamins; protein content; solubility; ultrasonics; zeta potential;     Show all 12 Subjects
Abstract:
... Foxtail millet protein constitutes the second most important component and has remarkable essential acid composition. Out of which prolamin and glutelin forms the major portion of this protein. In the present study, foxtail millet protein was obtained with a recovery yield of 70.79%, and prolamin and glutelin fractions constituted 31.10 and 34.69% of total protein. The objective of this study was ...
DOI:
10.1016/j.foodhyd.2022.108083

3. Acceptance of insect foods among Danish children: Effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try

Author:
Ainslee L. Erhard; Magda Águas Silva; Marie Damsbo-Svendsen; Bat-El Menadeva Karpantschof; Helle Sørensen; Michael Bom Frøst
Source:
Food quality and preference 2023 v.104 pp. 104713
ISSN:
0950-3293
Subject:
protein sources,   etc   ; Orthoptera; buffaloes; entomophagy; flour; food choices; food composition; food quality; hedonic scales; insects; meat; questionnaires; taste;     Show all 13 Subjects
Abstract:
... The growing global population and rising demand for meat increasingly pressures the world's resources. Edible insects are a promising alternative protein source to unsustainable conventional meat. Despite this, disgust and neophobia are cited as significant barriers to the adoption of these novel foods in Western diets. The primary aim of this study was to assess the effects of providing three typ ...
DOI:
10.1016/j.foodqual.2022.104713

4. Identification of allergen encoding sequences in a novel food ingredient from Moringa oleifera leaves

Author:
Giovanni D'Auria; Chiara Nitride; Maria Adalgisa Nicolai; Gianfranco Mamone; Domenico Montesano; E.N. Clare Mills; Pasquale Ferranti
Source:
Food chemistry 2023 v.401 pp. 134185
ISSN:
0308-8146
Subject:
protein sources,   etc   ; Moringa oleifera; allergenicity; allergens; amino acid composition; computer simulation; food chemistry; food composition; latex; leaves; novel foods; photosynthesis; proteome; proteomics;     Show all 14 Subjects
Abstract:
... Alternative sources of edible proteins are required to feed the world’s growing population, such as Moringa oleifera leaves, a protein source with a balanced amino acid composition. Since Moringa leaf proteins is a novel food in the EU and UK, an assessment of their potential allergenicity of is required. Proteins from Moringa leaf powder were characterised using traditional proteomic approaches. ...
DOI:
10.1016/j.foodchem.2022.134185

5. Food matrix impact on rheological and digestive properties of protein-enriched and texture-modified mushroom creams

Author:
Marta Gallego; Susana Ribes; Raúl Grau; Pau Talens
Source:
Food hydrocolloids 2023 v.135 pp. 108143
ISSN:
0268-005X
Subject:
protein sources,   etc   ; adhesion; carboxymethylcellulose; cattle; deformation; digestibility; digestible protein; digestion; dysphagia; elderly; food matrix; gastrointestinal system; gelatin; hydrocolloids; in vitro digestion; mushrooms; people; saliva; starch; thickeners; viscoelasticity; viscosity; whey protein;     Show all 23 Subjects
Abstract:
... This study aimed to investigate the food matrix impact of adding two different proteins, whey protein (WP), bovine gelatin protein (BG) or their respective hydrolysates (WPH or BGH), and two hydrocolloids, neutral modified waxy-maize starch (MS) or charged carboxymethyl cellulose (CMC), on flow and viscoelastic properties, oral processing, and in vitro gastrointestinal digestion of protein-enriche ...
DOI:
10.1016/j.foodhyd.2022.108143

6. Exploring alternative protein sources: Evidence from patents and articles focusing on food markets

Author:
Deborah Murowaniecki Otero; Gabriela da Rocha Lemos Mendes; Andressa Jantzen da Silva Lucas; Anelise Christ-Ribeiro; Camila Duarte Ferreira Ribeiro
Source:
Food chemistry 2022 v.394 pp. 133486
ISSN:
0308-8146
Subject:
protein sources,   etc   ; animals; data collection; food chemistry; food industry; markets; vegetables;     Show all 7 Subjects
Abstract:
... This review considers alternative protein sources through the analysis of food science literature and patents. Data collection was performed from scientific literature and patent documents using the Scopus and National Institute of Industrial Property databases, with a term combination “alternative protein source” and “source* AND protein* AND alternative*”. A total of 945 documents were analyzed. ...
DOI:
10.1016/j.foodchem.2022.133486

7. Effect of Raw Chickpea in the Broiler Chicken Diet on Intestinal Histomorphology and Intestinal Microbial Populations

Author:
Anna Danek-Majewska; Małgorzata Kwiecień; Wioletta Samolińska; Danuta Kowalczyk-Pecka; Bożena Nowakowicz-Dębek; Anna Winiarska-Mieczan
Source:
Animals 2022 v.12 no.14 pp. -
ISSN:
2076-2615
Subject:
protein sources,   etc   ; broiler chickens; chickpeas; duodenum; jejunum; males; metabolism; soybean meal; villi;     Show all 9 Subjects
Abstract:
... The aim of the study was to determine the effect of partial replacement of SBM protein with CPR-derived protein in the broiler rearing period from 22 to 42 days of age on the intestinal histomorphology and the composition of the intestinal microbial population. Male broiler chicks aged 1 day were assigned to two groups with different nutrition schemes (n = 100 in each, 5 cages of 20 chicks in each ...
DOI:
10.3390/ani12141767

8. Fish protein concentrate for human consumption: A review of its preparation by solvent extraction methods and potential for food applications

Author:
Andri Cahyo Kumoro; Dyah Hesti Wardhani; Tutuk Djoko Kusworo; Mohammad Djaeni; Tan Chin Ping; Yusuf Ma'rifat Fajar Azis
Source:
Annals of agricultural science 2022 v.67 no.1 pp. 42-59
ISSN:
0570-1783
Subject:
protein sources,   etc   ; agricultural sciences; beverages; cosmetics; fish; fish protein concentrates; humans; solvents;     Show all 8 Subjects
Abstract:
... Fish protein concentrate (FPC) is prepared to recover valuable nutrients from fish flesh as an affordable, acceptable, and excellent protein source. This paper reviews the existing FPC preparation processes through solvent extraction. The influential operating parameters should be selected to obtain the highest FPC yield with superior functional properties. Furthermore, this paper also aims to rev ...
DOI:
10.1016/j.aoas.2022.04.003

9. Noninvasive monitoring system for Tenebrio molitor larvae based on image processing with a watershed algorithm and a neural net approach

Author:
A. Baur; D. Koch; B. Gatternig; A. Delgado
Source:
Journal of insects as food and feed 2022 v.8 no.8 pp. 913-920
ISSN:
2352-4588
Subject:
protein sources,   etc   ; Tenebrio molitor; algorithms; data collection; humans; neural networks; research projects; watersheds;     Show all 8 Subjects
Abstract:
... Due to the increase of the human world population, modern-day research is looking for new methods of protein exploitation. Therefore the authors conducted a joint research project with the goal to automate the breeding of Tenebrio molitor as a novel protein source. An important task is to monitor the size of larvae in order to control the rearing process. In this work, a suitable algorithm is pres ...
DOI:
10.3920/JIFF2021.0185

10. 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:
protein sources,   etc   ; Helianthus annuus; ethanol; gels; meat; nitrogen; oils; phenol; plant proteins; 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

11. Short communication: Effects of breeder age and pre‐placement feed on IgY concentration in egg yolk and chick serum

Author:
Paula Costa Cardeal; Itallo Conrado Sousa Araújo; Diego Pereira Vaz; Anna Rosa Chagas Abreu; Érica Faria Melo; Mariana Masseo Saldanha; Mariana Andre Pompeu; Leonardo José Carmagos Lara
Source:
Journal of animal physiology and animal nutrition 2022 v.106 no.3 pp. 561-565
ISSN:
0931-2439
Subject:
protein sources,   etc   ; animal nutrition; blood serum; chicks; egg weight; egg yolk; fasting; flocks; yolk sac;     Show all 9 Subjects
Abstract:
... Breeder age and pre‐placement feed are factors that can affect broiler performance during grow out. This study evaluated the effects of breeder age (29 and 55 weeks old) on IgY transference to egg yolk in addition to the effects of breeder age (29 and 55 weeks old) and pre‐placement feed (with or without), in a factorial arrangement, on IgY concentration in chick serum. Forty‐eight eggs were colle ...
DOI:
10.1111/jpn.13604

12. A review of the nutritional and antinutritional constituents of chickpea (Cicer arietinum) and its health benefits

Author:
Shreyas Elma Mathew; Devindra Shakappa
Source:
Crop & pasture science 2022 v.73 no.4 pp. 401-414
ISSN:
1836-0947
Subject:
protein sources,   etc   ; Cicer arietinum; blood pressure; chickpeas; diabetes; dietary fiber; humans; obesity; pastures; prebiotics; India;     Show all 11 Subjects
Abstract:
... Legumes are a chief source of sustainable, inexpensive protein, also abundant in complex carbohydrates, dietary fibre and essential vitamins and minerals. India is the largest global producer (25%) of legumes. Among these legumes, chickpea (Cicer arietinum L.) accounts for 40% of India’s pulse production and is considered a better-quality protein source than other pulses. India is also the ...
DOI:
10.1071/CP21030

13. Heat-induced unfolding facilitates plant protein digestibility during in vitro static infant digestion

Author:
Jiaying Tang; Harry J. Wichers; Kasper A. Hettinga
Source:
Food chemistry 2022 v.375 pp. 131878
ISSN:
0308-8146
Subject:
protein sources,   etc   ; digestible protein; digestion; food chemistry; hydrophobicity; infant formulas; pea protein; peas; soy protein;     Show all 9 Subjects
Abstract:
... Soy protein is the main protein source for plant-based infant formula, whereas pea protein is considered as a potential alternative plant protein source. This study assessed the structural changes of soy and pea proteins after heating between 65 °C and 100 °C, and its effects on the in vitro digestibility in the context of infant digestion. We found that with increased heating intensity, both soy ...
DOI:
10.1016/j.foodchem.2021.131878

14. So many rhizobial partners, so little nitrogen fixed: The intriguing symbiotic promiscuity of common bean (Phaseolus vulgaris L.)

Author:
Fernanda Terezinha Moura; Renan Augusto Ribeiro; Luisa Caroline Ferraz Helene; Marco Antonio Nogueira; Mariangela Hungria
Source:
Symbiosis 2022 v.86 no.2 pp. 169-185
ISSN:
0334-5114
Subject:
protein sources,   etc   ; Agrobacterium; Phaseolus vulgaris; beans; genes; microsymbionts; nitrogen; nitrogen fixation; nodulation; phylogeny; symbiosis; Brazil;     Show all 12 Subjects
Abstract:
... Symbiotic diazotrophic bacteria collectively called “rhizobia” can associate with legumes and form specialized structures in the roots, called nodules, where the biological nitrogen fixation (BNF) process takes place. Common bean (Phaseolus vulgaris L.) is a major protein source in the diet of the population of many countries such as Brazil and can benefit from the BNF process, but there is still ...
DOI:
10.1007/s13199-022-00831-6

15. Performance of Slow-Growing Chickens Fed with Tenebrio molitor Larval Meal as a Full Replacement for Soybean Meal

Author:
Jaime Nieto; Javier Plaza; Javier Lara; José-Alfonso Abecia; Isabel Revilla; Carlos Palacios
Source:
Veterinary sciences 2022 v.9 no.3 pp. -
ISSN:
2306-7381
Subject:
protein sources,   etc   ; Tenebrio molitor; body weight changes; feed conversion; feed intake; insects; soybean meal; weight gain;     Show all 8 Subjects
Abstract:
... Insect larval meal is an increasingly common protein source in poultry systems. In this study, the effect of replacing soybean meal with Tenebrio molitor larval meal on the performance of slow-growing chickens was assessed. A total of 128 one-day-old chickens (Colorield) were randomly divided into a control group (C) (n = 64), fed with soybean meal, and an experimental group (TM) (n = 64), fed wit ...
DOI:
10.3390/vetsci9030131

16. Different strategies to reinforce the milk protein-based packaging composites

Author:
Farhad Garavand; Shima Jafarzadeh; Ilaria Cacciotti; Nooshin Vahedikia; Zahra Sarlak; Özgür Tarhan; Shima Yousefi; Milad Rouhi; Roberto Castro-Muñoz; Seid Mahdi Jafari
Source:
Trends in food science & technology 2022 v.123 pp. 1-14
ISSN:
0924-2244
Subject:
protein sources,   etc   ; biocompatibility; biodegradability; biopolymers; brittleness; crosslinking; energy; extended shelf life; milk; milk proteins; petroleum; thermal stability;     Show all 12 Subjects
Abstract:
... The increase in environmental concerns and the severe energy depletion as a result of using petroleum-based polymers have led to the introduction of biopolymers such as milk proteins as a hot topic due to their biodegradability, biocompatibility, and renewability. In the current review, we first discuss packaging composites based on milk proteins and their structural challenges. Then an overview o ...
DOI:
10.1016/j.tifs.2022.03.004

17. Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

Author:
Mariagrazia Molfetta; Etiele G. Morais; Luisa Barreira; Giovanni Luigi Bruno; Francesco Porcelli; Eric Dugat-Bony; Pascal Bonnarme; Fabio Minervini
Source:
Foods 2022 v.11 no.14 pp. -
ISSN:
2304-8158
Subject:
protein sources,   etc   ; amino acid composition; arable soils; drinking water; face; fermentation; ingredients; meat; microalgae; milk; pasta; pseudocereals;     Show all 12 Subjects
Abstract:
... Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues. An increasing number of Western consumers would replace, at least partially, meat with alternative protein sources. This review aims at: (i) depicting nutritional, functional, sensory traits, and critical issues of single-cell pro ...
DOI:
10.3390/foods11142065

18. Mineral concentrations in milk from cows fed seaweed (Saccharina latissima) under different basal protein supplementation

Author:
Nanbing Qin; Ásta H. Pétursdóttir; David J. Humphries; Natasa Desnica; Eric E. Newton; Aila Vanhatalo; Anni Halmemies-Beauchet-Filleau; Luke Bell; D. Ian Givens; Darren T. Juniper; Helga Gunnlaugsdóttir; Sokratis Stergiadis
Source:
Food chemistry 2023 v.403 pp. 134315
ISSN:
0308-8146
Subject:
protein sources,   etc   ; Holstein; Saccharina latissima; food chemistry; glucosinolates; iodine; macroalgae; milk; milk production; protein supplements; rapeseed meal;     Show all 11 Subjects
Abstract:
... Sixteen multiparous Holstein cows in four blocks of 4 × 4 Latin square over 4-week experimental periods were used to study the effects of seaweed (Saccharina latissima) supplement (with/without) and protein source (rapeseed meal (RSM)/wheat distiller’s grain (WDG)) on milk mineral concentrations. Dietary treatments did not affect milk production and basic composition. Feeding seaweed slightly decr ...
DOI:
10.1016/j.foodchem.2022.134315

19. In-water electric stunning as a humane commercial method for culling juvenile salmonids

Author:
J.A. Bouwsema; M.A. Ellis; J.A. Lines; J.F. Turnbull
Source:
Aquacultural engineering 2022 v.99 pp. 102286
ISSN:
0144-8609
Subject:
protein sources,   etc   ; Salmo salar; air; animal welfare; death; electric field; hatcheries; juveniles; organic wastes; overdose; parr; smolts; unconsciousness;     Show all 13 Subjects
Abstract:
... Culling excess juvenile fish is a necessary and routine part of hatchery management. This is often achieved with an overdose of anaesthetic, which protects fish welfare at the time of killing. However, the use of anaesthetics means the resulting fish carcasses must be treated as controlled waste, which can be costly to dispose of. Electric stunning and killing of cull fish allows the carcasses to ...
DOI:
10.1016/j.aquaeng.2022.102286

20. Rheological behavior of ice‐cream mixes: Impact of temperature and protein concentration

Author:
Hiran Ranaweera; Padmanaban Krishnan; Sergio I. Martínez‐Monteagudo
Source:
Journal of food process engineering 2022 v.45 no.3 pp. e13989
ISSN:
0145-8876
Subject:
protein sources,   etc   ; empirical models; gels; ice cream; manufacturing; milk protein concentrate; protein content; temperature; viscosity; whey protein concentrate;     Show all 10 Subjects
Abstract:
... This work documented the influence of the protein source (milk protein concentrate 80 [MPC80] and whey protein concentrate 80 [WPC80]), protein content (4–12%), and temperature (5–35°C) on the rheological behavior (flow curve, frequency sweep, and creep–recovery) of ice‐cream mixes (ICMs). The viscosity of the ICMs increased with increasing the protein content and decreased with increasing the tem ...
DOI:
10.1111/jfpe.13989