This includes both macro-molecular elements such as proteins and fibre as well as small bioactive compounds. The right panel shows the relative levels of fibre, protein and micronutrients in four groups of microorganisms commonly used for food applications based on comparisons from the review by ...
The global population is increasing, with a predicted demand for 1250 million tonnes of animal-derived protein by 2050, which will be difficult to meet. Single-cell protein (SCP) offers a sustainable solution. This review covers SCP production mechanisms, microbial and substrate choices, and advanc...
Pulses are low-glycaemic foods rich in protein (20-25 %), resistant starch and fibre that suppress appetite and glycaemia. The objective of the present study was to elucidate the component(s) of yellow peas responsible for these benefits and assess their efficacy as value-added food ingredients...
In the future, the access to high-quality protein will become even more challenging due to the increase in protein demand along with population growth and increase in wealth under climate change. To produce high-quality proteins to maintain food security with minimal environmental impact, microbial ...
Experimental study to investigate the effects of fibre and protein on appetite feelings and food intake in womenPsila rosaecarrot flyUmbelliferaehost rangeresistanceSummary Techniques were developed for testing umbelliferous species against naturally-occurring populations of carrot fly in the field. The ...
Vegan health food very high in dietary fibre and beneficial for a healthy digestive system. Foods also high in antioxidants anthocyanins vitamins omega 3 protein and minerals. Top view on slate.,站酷海洛,一站式正版视觉内容平台,站酷旗下品牌.授权内容包
Traditional modification methods such as physical and chemical methods have the disadvantages of high cost, high energy consumption and environmental pollution. Enzymes produced by microorganisms are able to break the glycosidic bond of macromolecules and convert insoluble macromolecules into soluble dietary ...
Plant Protein, Colloid, Emulsion, Nanoemulsion Stability, Nutrient Delivery Dr. Wenfei Xiong, PhD Nanjing University of Finance and Economics, Nanjing, China Protein-polysaccharide interactions, food protein hydrogels, food rheology, food emulsions and foams, High-protein foods, dysphagia ...
(Prentice and Poppitt, 1996; Rolls, 2009; Stubbs, 1998; Stubbset al., 2000, 2004). It is possible to eat more foods from the low end of the energy density spectrum, to eat more foods higher in protein, carbohydrate and fibre, and to limit those foods that are energy dense and less...
In subject area: Food Science ‘Food analysis’ is generally understood to refer to chemical or physical tests, assays or measurements, and could include a wide variety of tests, such as determination of water, fat, fibre, nitrite or nitrate content, and measurement of mycotoxins, pesticide or...