scholarly journals Baru (Dipteryx alata) fruit as an option of nut and pulp with advantageous nutritional and functional properties: A comprehensive review

NFS Journal ◽  
2021 ◽  
Author(s):  
Aline Medeiros Alves-Santos ◽  
Daniela Canuto Fernandes Almeida ◽  
Maria Margareth Veloso Naves
Keyword(s):  
Functional Properties ◽  
Comprehensive Review ◽  
Dipteryx Alata

REMOVAL OF GLUCOSE FROM EGGS: A REVIEW1

1973 ◽  
Vol 36 (10) ◽  
pp. 509-514 ◽  
Author(s):  
Arun Kilara ◽  
K. M. Shahani
Keyword(s):  
Functional Properties ◽  
Storage Stability ◽  
Comprehensive Review ◽  
Factors Affecting ◽  
Physico Chemical

Glucose affects adversely the storage stability of dried eggs and causes undesirable changes in physico-chemical and functional properties of the powder. Therefore, microbial or enzymic techniques are used to desugar eggs before drying. A comprehensive review of the microbial and enzymic techniques to remove glucose from eggs is presented. Factors affecting the efficiency of the two methods are discussed as well as their effect on the physico-chemical and functional properties of the final product. Regardless of the techniques used in desaccharification, egg powders prepared after removal of glucose exhibit better functional properties than untreated samples.

scholarly journals Bioactive compounds and functional properties of Rambai ( Baccaurea motleyana Müll. Arg.) fruit: A comprehensive review

2021 ◽  
Author(s):  
Pradip Debnath ◽  
Sayed Koushik Ahmad ◽  
Rezwan Ahmed Mahedi ◽  
Amlan Ganguly ◽  
Kishore Kumar Sarker
Keyword(s):  
Functional Properties ◽  
Bioactive Compounds ◽  
Comprehensive Review

A comprehensive review on functional properties of fermented rice bran

2018 ◽  
Vol 12 (24) ◽  
pp. 218 ◽  
Author(s):  
BhagavathiSundaram Sivamaruthi ◽  
Periyanaina Kesika ◽  
Chaiyavat Chaiyasut
Keyword(s):  
Functional Properties ◽  
Rice Bran ◽  
Comprehensive Review

scholarly journals Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog)

2012 ◽  
Vol 32 (3) ◽  
pp. 464-470 ◽  
Author(s):  
Rita de Cássia Avellaneda Guimarães ◽  
Simone Palma Favaro ◽  
Antonio Camilo Arguelho Viana ◽  
José Antônio Braga Neto ◽  
Valdir Augusto Neves ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Solubility ◽  
Absorption Capacity ◽  
In Vitro Digestibility ◽  
Protein Concentrate ◽  
Emulsifying Properties ◽  
Lipid Fractions ◽  
Sds Page ◽  
Dipteryx Alata

Baru (Dipteryx alata Vog.) is an abundant legume in the Brazilian Savanna. Its nuts can be exploited sustainably using its protein and lipid fractions. This study aimed to analyze the proteins of the nuts present in the defatted flour and protein concentrate in terms of their functional properties, the profile of their fractions, and the in vitro digestibility. The flour was defatted with hexane and extracted at the pH of higher protein solubility to obtain the protein concentrate. The electrophoretic profile of the protein fractions was evaluated in SDS-PAGE gel. The functional properties of the proteins indicate the possibility of their use in various foods, like soybeans providing water absorption capacity, oil absorption capacity, emulsifying properties, and foamability. Globulins, followed by the albumins, are the major fractions of the flour and protein concentrate, respectively. Digestibility was greater for the concentrate than for the defatted flour.

Persian gum: A comprehensive review on its physicochemical and functional properties

2018 ◽  
Vol 78 ◽  
pp. 92-99 ◽  
Author(s):  
Mohsen Dabestani ◽  
Rassoul Kadkhodaee ◽  
Glyn Owen Phillips ◽  
Soleiman Abbasi
Keyword(s):  
Functional Properties ◽  
Comprehensive Review ◽  
Physicochemical And Functional Properties

scholarly journals Edible Flowers: Antioxidant Compounds and Their Functional Properties

Horticulturae ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 66
Author(s):  
Nadhila B. B. Prabawati ◽  
Viki Oktavirina ◽  
Miguel Palma ◽  
Widiastuti Setyaningsih
Keyword(s):  
Product Development ◽  
Functional Properties ◽  
Bioactive Compounds ◽  
Health Benefits ◽  
Antioxidant Compounds ◽  
Comprehensive Review ◽  
Functional Product ◽  
Unique Composition

Edible flowers have been widely consumed for ages until now. The attractive colors and shapes, exotic aroma, and delightful taste make edible flowers very easy to attain. Moreover, they also provide health benefits for consumers due to the unique composition and concentration of antioxidant compounds in the matrices. Knowing the bioactive compounds and their functional properties from edible flowers is necessary to diversify the usage and reach broader consumers. Therefore, this reported review could be useful for functional product development, engaging the discussed edible flowers. We present a comprehensive review of edible flower composition and the functional properties of their antioxidant compounds, mainly phenolics.

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