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Review
Aug 2026
Coconut protein: an underutilized source of sustainable and functional protein for human nutrition.
Coconut oil cake and meal generated during oil and milk processing contain significant quantity of high-quality proteins. Compared to other plant proteins, coconut proteins contain higher ratio of essential amino acids, better digestibility, and demonstrate versatile functionality in food matrices. However, they are se...
A. A. Anoop, R. Keerthi, R. Arjun et al.
· Critical reviews in food sci... · 0 citations
Open access
Sep 2026
Production and Characterization of a Brazil Nut Protein Isolate with Functional Properties for Food Applications
Considering the nutritional properties of the Brazil nut (Bertholletia excelsa), a protein isolate was produced using the pH-shift precipitation technique. Analyses of the proximate composition revealed a protein concentration of 73%, 0.43% total lipids, 1.96% moisture and 6.34% total phenolic compounds. Electrophoresi...
João Lucas da Silva Rufino, Pâmela Vital da Silva de Assunção, L. B. S. E. Souza et al.
· ACS Omega · 0 citations
Open access
Aug 2026
Soybean Hull Fermentation Into Tempe Modifies Dietary Fibre Composition and Improves In Vitro Antidiabetic Properties.
Soybean (Glycine max) processing generates large quantities of soybean hulls that are often underutilized despite their high dietary fiber content. However, the predominance of insoluble fiber, low solubility, poor palatability, and limited physiological functionality restrict their application in food formulations. Fe...
A. Prayudani, M. Astawan, Uswatun Hasanah et al.
· Journal of Food Science · 0 citations
Open access
Jul 2026
Bioprocessing of Wheat Bran by Combined Extrusion and Solid-State Fermentation: Impact on Biopolymer Physicochemical and Functional Properties
This study aimed to investigate the effects of thermo-mechanical treatment and solid-state fermentation (SSF) on the structural, physicochemical, and techno-functional characteristics of wheat bran (WB), with a particular emphasis on specific isolated protein fractions, starch, and dietary fibre. WB was subjected to ex...
D. Žadeikė, Svajune Norvilaite, Renata Žvirdauskienė et al.
· Applied Sciences · 1 citation
Open access
Aug 2026
Thermal processing effects on mung bean juice: Evaluating bioactive stability, viscosity, and metabolite profiles
Mung bean juice is commonly consumed as a nutritious beverage and contains various bioactive compounds. Thermal processing is needed to ensure microbial safety, but heating may also affect physical properties and bioactive stability. In this study, mung bean juice was pasteurized at 63 °C (T1), 73 °C (T2), and 83 °C (T...
A. Setiyawan, A. Febrisiantosa, Arder Lintang Marshanda et al.
· Journal of Food Technology R... · 0 citations
Open access
Aug 2026
Effects of Lactobacillus Plantarum and Pullulanase Modification on the Physicochemical Properties and Functional Characteristics of Highland Barley Flour
Due to its high amylopectin content and absence of gluten proteins, highland barley flour exhibits poor dough-forming capacity and processability. This study investigated combined modification strategies, Lactobacillus plantarum fermentation and pullulanase treatment, to improve the flour’s physicochemical and processi...
Xi-Zong Gu, Tianying Sun, Wan Wang et al.
· Foods · 0 citations