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Effect of enset (Ensete ventricosum) varieties and fermentation time on nutritional compositions, antinutritional factors, functional properties, and sensory acceptance of Bulla.

• Authors : Bekele, Hiwot¹ (AUTHOR); Urga, Kelbesa² (AUTHOR); Gemede, Habtamu Fekadu³ (AUTHOR)

Subjects: Fermentation; Phytic acid; CarbohydratesMessina (Italy)

• Source: Food Science & Nutrition. Nov2023, Vol. 11 Issue 11, p7080-7090. 11p.

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Removal of phytic acid in protein via pretreatment of rapeseed meal.

• Authors : Li, Yanlei; Sun, Yiying; Lu, Lin

Subjects: PHYTIC acid; RAPESEED; IONIC strength

• Source: International Journal of Food Engineering; Mar2024, Vol. 20 Issue 3, p191-199, 9p

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Relationships between protein and other chemical composition and texture of tofu made from soybeans grown in different locations.

• Authors : Chen, Ruiqi; Chang, Sam K. C.; Gillen, Anne M.

Subjects: TOFU; PHYTIC acid; SOYBEAN

• Source: Journal of Food Science (John Wiley & Sons, Inc.); Mar2024, Vol. 89 Issue 3, p1428-1441, 14p

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Unlocking nutritional and functional insights: exploring the impact of germination time on bean protein isolate.

• Authors : Srenuja, Dekka; Hema, Vincent; Anand, Maria Tito

Subjects: KIDNEY bean; GERMINATION; ESSENTIAL amino acids

• Source: International Journal of Food Science & Technology; Feb2024, Vol. 59 Issue 2, p995-1006, 12p

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Dry‐fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products.

• Authors : De Angelis, Davide; Latrofa, Vittoria; Squeo, Giacomo

Subjects: CAKE; RHEOLOGY; PRODUCT qualitySOCIETY of Chemical Industry (Great Britain); JOHN Wiley & Sons Inc.

• Source: Journal of the Science of Food & Agriculture; Jan2024, Vol. 104 Issue 2, p1190-1199, 10p

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Evaluation of Phytase Impact on In Vitro Protein and Phosphorus Bioaccessibility of Two Lupin Species for Rainbow Trout (Oncorhynchus mykiss).

• Authors : Azcuy, Rosendo L.; Casaretto, Matías E.; Márquez, Lorenzo

Subjects: PHYTASES; RAINBOW trout; PHYTIC acidCHILEEUROPEAN Union

• Source: Aquaculture Nutrition; 1/3/2024, p1-13, 13p

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Exogenous Enzymes as Zootechnical Additives in Monogastric Animal Feed: A Review.

• Authors : Sureshkumar, Shanmugam; Song, Junho; Sampath, Vetriselvi

Subjects: PHYTASES; ANIMAL feeds; ENZYMES

• Source: Agriculture; Basel; Dec2023, Vol. 13 Issue 12, p2195, 14p

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Effect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components.

• Authors : Li, Meng‐jia¹ (AUTHOR); Cao, Ru‐ge² (AUTHOR); Tong, Li‐tao¹ (AUTHOR)

Subjects: Soymilk; Soybean; Phytic acid

• Source: Food Science & Nutrition. Nov2021, Vol. 9 Issue 11, p5997-6005. 9p.

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Examination of the functional properties, protein quality, and iron bioavailability of low-phytate pea protein ingredients.

• Authors : Chigwedere, Claire M.; Stone, Andrea; Konieczny, Dellaney

Subjects: IRON; PEA proteins; PHYTIC acid

• Source: European Food Research & Technology; Jun2023, Vol. 249 Issue 6, p1517-1529, 13p

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