Literature DB >> 30649962

Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins.

Simon M Loveday1.   

Abstract

Protein is an essential macronutrient and a key structural component of many foods. The nutritional and technological properties of food protein ingredients depend on their source, extraction and purification, modification during food manufacture, and interactions with other food components. In addition to covering these elements, this review seeks to highlight underappreciated aspects of protein environmental sustainability and explores the potential of cultured meat and insect-derived proteins.

Keywords:  algal protein; cultured meat; digestibility; food; insect protein; plant protein; protein; sustainability

Mesh：

Substances：

Year:  2019        PMID： 30649962     DOI： 10.1146/annurev-food-032818-121128

Source DB:  PubMed          Journal:  Annu Rev Food Sci Technol        ISSN： 1941-1421


  11 in total

Review 1.  Biorefinery Approach for Aerogels.

Authors:  Tatiana Budtova; Daniel Antonio Aguilera; Sergejs Beluns; Linn Berglund; Coraline Chartier; Eduardo Espinosa; Sergejs Gaidukovs; Agnieszka Klimek-Kopyra; Angelika Kmita; Dorota Lachowicz; Falk Liebner; Oskars Platnieks; Alejandro Rodríguez; Lizeth Katherine Tinoco Navarro; Fangxin Zou; Sytze J Buwalda
Journal:  Polymers (Basel)       Date:  2020-11-24       Impact factor: 4.329

2.  Digestible Indispensable Amino Acid Scores (DIAAS) of Six Cooked Chinese Pulses.

Authors:  Fei Han; Paul J Moughan; Juntao Li; Shaojie Pang
Journal:  Nutrients       Date:  2020-12-15       Impact factor: 5.717

3.  Foodomics: Analytical Opportunities and Challenges.

Authors:  Alberto Valdés; Gerardo Álvarez-Rivera; Bárbara Socas-Rodríguez; Miguel Herrero; Elena Ibáñez; Alejandro Cifuentes
Journal:  Anal Chem       Date:  2021-11-23       Impact factor: 6.986

4.  Protein microparticles visualize the contact network and rigidity onset in the gelation of model proteins.

Authors:  Joep Rouwhorst; Carlijn van Baalen; Krassimir Velikov; Mehdi Habibi; Erik van der Linden; Peter Schall
Journal:  NPJ Sci Food       Date:  2021-12-13

5.  In Vitro Protein Digestibility of Selected Seaweeds.

Authors:  Goldy De Bhowmick; Maria Hayes
Journal:  Foods       Date:  2022-01-21

6.  Analysis of the Factors Affecting Static In Vitro Pepsinolysis of Food Proteins.

Authors:  Natsumi Maeda; Dorota Dulko; Adam Macierzanka; Christian Jungnickel
Journal:  Molecules       Date:  2022-02-14       Impact factor: 4.411

Review 7.  Functional Performance of Plant Proteins.

Authors:  Kai Kai Ma; Maija Greis; Jiakai Lu; Alissa A Nolden; David Julian McClements; Amanda J Kinchla
Journal:  Foods       Date:  2022-02-18

Review 8.  Grains - a major source of sustainable protein for health.

Authors:  Kaisa S Poutanen; Anna O Kårlund; Carlos Gómez-Gallego; Daniel P Johansson; Nathalie M Scheers; Ingela M Marklinder; Anne K Eriksen; Pia C Silventoinen; Emilia Nordlund; Nesli Sozer; Kati J Hanhineva; Marjukka Kolehmainen; Rikard Landberg
Journal:  Nutr Rev       Date:  2022-05-09       Impact factor: 6.846

9.  WPI Gel Microstructure and Mechanical Behaviour and Their Influence on the Rate of In Vitro Digestion.

Authors:  Stephen Homer; Roderick Williams; Allison Williams; Amy Logan
Journal:  Foods       Date:  2021-05-12

10.  Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies.

Authors:  Barbara Prandi; Chiara Zurlini; Cigognini Ilaria Maria; Sara Cutroneo; Martina Di Massimo; Marika Bondi; Andrea Brutti; Stefano Sforza; Tullia Tedeschi
Journal:  Front Nutr       Date:  2021-07-19
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