scholarly journals Plant Proteins for Future Foods: A Roadmap

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1967
Author(s):  
Shaun Yong Jie Sim ◽  
Akila SRV ◽  
Jie Hong Chiang ◽  
Christiani Jeyakumar Henry
Keyword(s):  
Protein Extraction ◽  
Protein A ◽  
Protein Structures ◽  
Plant Protein ◽  
Easy Access ◽  
Plant Proteins ◽  
Environmentally Sustainable ◽  
Gelling Properties ◽  
The World ◽  
New Research

Protein calories consumed by people all over the world approximate 15–20% of their energy intake. This makes protein a major nutritional imperative. Today, we are facing an unprecedented challenge to produce and distribute adequate protein to feed over nine billion people by 2050, in an environmentally sustainable and affordable way. Plant-based proteins present a promising solution to our nutritional needs due to their long history of crop use and cultivation, lower cost of production, and easy access in many parts of the world. However, plant proteins have comparatively poor functionality, defined as poor solubility, foaming, emulsifying, and gelling properties, limiting their use in food products. Relative to animal proteins, including dairy products, plant protein technology is still in its infancy. To bridge this gap, advances in plant protein ingredient development and the knowledge to construct plant-based foods are sorely needed. This review focuses on some salient features in the science and technology of plant proteins, providing the current state of the art and highlighting new research directions. It focuses on how manipulating plant protein structures during protein extraction, fractionation, and modification can considerably enhance protein functionality. To create novel plant-based foods, important considerations such as protein–polysaccharide interactions, the inclusion of plant protein-generated flavors, and some novel techniques to structure plant proteins are discussed. Finally, the attention to nutrition as a compass to navigate the plant protein roadmap is also considered.

Penggunaan Standar Bumbu Masakan Lauk Hewani dan Nabati di RSUD Panembahan Senopati Bantul Yogyakarta

2017 ◽  
Vol 19 (2) ◽  
pp. 131-139
Author(s):  
Kukuh Probo Sukmawati ◽  
Setyowati Setyowati ◽  
Th Ninuk Sri Hartini
Keyword(s):  
Animal Protein ◽  
Plant Protein ◽  
Observational Research ◽  
Plant Proteins ◽  
Tabular Form ◽  
Cross Sectional ◽  
Herbs And Spices

  Background: Using of herbs and spices greatly affect the taste of foods, although the ingredients used are the same, different formulations of herbs will produce different flavors. Standardized seasonings are needed to produce a relatively similar food taste. Objective: The research aims to determine the use of herbs in animal and plant proteins. Method: This research was an observational research with cross sectional approach at PanembahanSenopati Hospital Bantul. The objects of this research were standardized seasonings inanimal and plant proteinsin the menu cycle of 10 days in Juny 2015. The data were analyzed descriptively and presented in tabular form and textural. Result: Standardized Seasonings in animal protein were B for satay and C for semur. Standardized seasonings in plant protein were B for bali, terik, rujak and D for bacem. The percentage of the use of seasoning than standardized seasoning for satay (148,7%), bali (130,3%), rujak(372%),for semur, terik and bacem the conformity are not not known because the standardized seasonings unwritten. The conformity of ingredient herbskind for satay (66,7%), semur (100%), bali (54,5%), rujak (50%), bacem (100%) and terik (100%). Conclusion:The conformity of herbs weight foranimal protein (124,3%) and plant protein (175,5%). The conformity of ingredient herbskind for animal protein (83,3%) and plant protein (76,1%). Standardized seasonings used were B, C and D.   Keywords: standardized seasonings, animal protein, plant protein

Effect of Fluoride Mouthwash in Iranian Schools: Treatment or Exacerbation of the Disease

2019 ◽  
Author(s):  
Mohammad Karimi
Keyword(s):  
Quality Of Life ◽  
Health Care ◽  
Oral Health ◽  
Significant Role ◽  
Oral Hygiene ◽  
Easy Access ◽  
Tooth Decay ◽  
Insufficient Attention ◽  
The World

Dental and oral health is an important part that plays a significant role in the quality of life of people in our society, especially children, but due to insufficient attention, tooth decay in the world is increasing every year. Promoting oral hygiene requires the people's easy access to primary oral health care and the use of these services should be classified.

Jiangnan Style

2017 ◽  
Author(s):  
Chris Wickham
Keyword(s):  
Middle Ages ◽  
Economic Activity ◽  
Global Economy ◽  
Medieval Period ◽  
The World ◽  
Transnational Connections ◽  
New Research ◽  
Different Parts

Building on impressive new research into the concept of a ‘global middle ages’, this chapter offers insights into how economic formations developed around the world. Drawing on new research on both Chinese and Mediterranean economies in the ‘medieval’ period, it compares structures of economy and exchange in very different parts of the world. The point of such comparisons is not simply to find instances of global economic flows but to understand the logic of medieval economic activity and its intersections with power and culture; and, in so doing, to remind historians that economic structures, transnational connections, and the imbrications of economy and politics do not arrive only with modernity, nor is the shape of the ‘modern’ global economy the only pattern known to humankind.

Advances in the Plant Protein Extraction: Mechanism and Recommendations

2021 ◽  
pp. 106595
Author(s):  
Manoj Kumar ◽  
Maharishi Tomar ◽  
Jayashree Potkule ◽  
Reetu Verma ◽  
Sneh Punia ◽  
...  
Keyword(s):  
Protein Extraction ◽  
Plant Protein ◽  
Extraction Mechanism

System design and new applications for atomic force microscope based on tunneling

2015 ◽  
Vol 29 (25n26) ◽  
pp. 1542039
Author(s):  
X. Wang ◽  
A. P. Liu ◽  
X. H. Yang
Keyword(s):  
System Design ◽  
Protein A ◽  
Protein Structures ◽  
Human Antibody ◽  
Force Microscopy ◽  
Atomic Force ◽  
Measurement Results ◽  
Original Frame ◽  
New Applications ◽  
Tunnel Microscopy

The design of atomic force microscopy (AFM) with high resolution is introduced in this paper. Mainly, we have developed the system design of the apparatus based on tunneling. AFM.IPC-208B, this kind of apparatus combines scanning tunnel microscopy (STM) and AFM availability, and its lens body with original frame enhances the capability of the machine. In order to analyze the performance of AFM.IPC-208B, as a new tool in the field of Life Science, we make use of the system to study natural mica and molecular protein structures of Cattle-insulin and human antibody immunoglobulin G (IgG) coupled with staphylococcus protein A (SPA). As the results of new applications, the resolution of AFM.IPC-208B is proved to be 0.1 nm, and these nanometer measurement results provide much valuable information for the study of small molecular proteins and HIV experiments.

scholarly journals Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 282
Author(s):  
Juan Fernández-Peláez ◽  
Priscila Guerra ◽  
Cristina Gallego ◽  
Manuel Gomez
Keyword(s):  
Binding Capacity ◽  
Hydration Properties ◽  
Water Binding ◽  
Know How ◽  
Gelling Properties ◽  
Viscous Modulus ◽  
The World ◽  
Distribution Process ◽  
Water Holding ◽  
Wheat Flours

One third of the food produced in the world is wasted. Bread is one of the most wasted foods both during the distribution process and in households. To use these breads, it is necessary to get to know the properties of the flours that can be obtained from them. The purpose of this work is to know how the type of bread and its zone (crumb or crust) influence the characteristics of the flours obtained from the wasted bread. For this, flours made from the crumbs and crusts of eight different breads have been analysed. Their hydration properties, cold and post-heating rheology and gelling properties as well as the colour of flours and gels have been studied. Bread flours present higher water-holding capacity (WHC) and water-binding capacity (WBC) values and higher elastic modulus (G’) and viscous modulus (G”) values, both in cold conditions and after heating, than wheat flours. However, they generate weaker gels. Crust flours, and the gels obtained from them, are darker than those from crumbs and their gels. In terms of hydration and rheology, pan and wholemeal bread flours are generally lower than other bread flours. These flours also generate softer gels, possibly caused by the dilution of starch with other components. It can be concluded that the properties shown by wasted bread flours allow them to be reintroduced in the food chain as an ingredient in different products.

scholarly journals The soft side of environmentally-sustainable organizations

2018 ◽  
Vol 53 (4) ◽  
pp. 622-627 ◽  
Author(s):  
Charbel Jose Chiapetta Jabbour ◽  
Douglas William Scott Renwick
Keyword(s):  
Research Agenda ◽  
Positive Impact ◽  
Content Type ◽  
Environmentally Sustainable ◽  
Recent Developments ◽  
Ecological Objectives ◽  
Human Side ◽  
Green Human Resource Management ◽  
New Research ◽  
Sustainable Organizations

Purpose The purpose of the paper is to present a discussion on the “soft and human” side of building environmentally sustainable organizations, a flourishing management subfield called “green human resource management” (GHRM), which concerns alignment of people and environmental management objectives of organizations. Design/methodology/approach The authors reviewed some of the most relevant research results in GHRM. Findings In this paper, the authors define GHRM, its workplace-based practices and some recent developments’ evidence on the positive impact of it on firms’ ecological objectives. The authors conclude by detailing a new research agenda in GHRM. Originality/value The authors conclude by detailing a new and contemporary research agenda in GHRM.

scholarly journals WAS THERE A 17TH CENTURY CRISIS IN SPANISH AMERICA?

2018 ◽  
Vol 37 (1) ◽  
pp. 43-80 ◽  
Author(s):  
Herbert S. Klein ◽  
Sergio T. Serrano Hernández
Keyword(s):  
Middle East ◽  
17Th Century ◽  
Spanish America ◽  
Historical Literature ◽  
The World ◽  
Research Findings ◽  
New Research

AbstractTraditional historical literature has stressed a generalised crisis throughout the world in the 17th century. First proposed for Europe with its numerous dynastic, religious and state conflicts, it has now been expanded to include Asia and the Middle East as well. It was also assumed that there was a significant crisis in the Americas, a theme which until recently has dominated the traditional literature. The claim that there was such a crisis was based on a series of classic studies by Earl J. Hamilton, Chaunu and Borah, among others. But new research has challenged this hypothesis and we will examine both these new studies as well as offering our own research findings on this subject.

scholarly journals Developing Digital Botanical Resources for Pakistan

2019 ◽  
Vol 3 ◽  
Author(s):  
Mary Barkworth ◽  
Mushtaq Ahmad ◽  
Mudassir Asrar ◽  
Raza Bhatti ◽  
Neil Cobb ◽  
...  
Keyword(s):  
Community Of Practice ◽  
Data Use ◽  
Easy Access ◽  
Biodiversity Informatics ◽  
Biodiversity Data ◽  
High Quality ◽  
Research Activities ◽  
The World ◽  
Biodiversity Education ◽  
Using Data

In 2017, funding from the Biodiversity Information Fund for Asia accelerated data mobilization and georeferencing by Pakistani herbaria. The funding directly benefited only two herbaria but, by the end of the project 9 herbaria were involved in sharing data, 2 through GBIF (ISL 2019, SINDH 2019; codes according to Index herbariorum) and 6 others (BANNU 2019, BGH 2019, PUP 2019, QUETTA 2019, RAW 2019, SWAT 2019) through OpenHerbarium, a Symbiota based network. Eventually, all collections in OpenHerbarium are expected to become GBIF data providers. Additional Pakistani herbaria are being introduced to data mobilization and several individuals have expressed interest in learning to use OpenHerbarium to generated documented checklists for teaching and research and others for learning to link information in OpenHerbarium to other resources. These are the first steps to developing a “a large group of individuals … to train, mentor, and champion [biodiversity] data use” in Pakistan, but it is important to remember that good bioidiversity data starts in the field. We need to provide today’s collectors and educators with easy access to a) information about what constitutes a high-quality herbarium specimen; b) tools for making it easier to record and provide high quality specimen data; c) simple mechanisms for sharing data in ways that provide immediately useful resources; and d) learning to make use of the data becoming available. OpenHerbarium addresses the third and fourth needs and also makes it simple for collections to become GBIF data providers. This year, the focus will be on first two of the three steps identified. Introduction of the new resources will be used to introduce collectors and educators to the ideas underlying provision of biodiversity data that is fit for use and reuse. When Symbiota2 is functional, OpenHerbarium will be moved to that system. This will encourage development of additional tools for using biodiversity data. All these activities are essential to helping spread understanding of the concepts integral to biodiversity informatics. It is, of course, possible “to train, build, and champion data use” using data for other parts of the world, or provided by institutions from other parts of the world, but embedding good biodiversity data practices into the fabric of a country’s biodiversity education and research activities better benefits the country if a substantial portion of the data is generated from within the country. It also helps to spread knowledge of the country’s biodiversity among its students. Consequently, our focus in developing Pakistan’s capacity in biodiversity informatics is on engaging collections and collectors in sharing biodiversity data, then helping them discover, use, and create methods for developing the insights needed to encourage wise use of the country’s biological resources, and encouraging interaction. This will lead to a “community of practice” within Pakistan that can both benefit from and contribute to an international “community of practice”.

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