Conţinutul numărului revistei |
Articolul precedent |
Articolul urmator |
181 11 |
Ultima descărcare din IBN: 2024-04-27 11:33 |
Căutarea după subiecte similare conform CZU |
665.939.14:664 (1) |
Uleiuri. Grăsimi. Ceruri. Adezivi. Gume. Rășine (111) |
Producerea și consevarea alimentelor solide (297) |
SM ISO690:2012 MAZUR, Mihail, BULGARU, Viorica, CELAC, Valentin, ŞENSOY, Ilkay, GHENDOV-MOŞANU, Aliona. The use of vegetable-derived proteins for new food products. In: Journal of Engineering Sciences, 2023, vol. 30, nr. 4, pp. 111-123. ISSN 2587-3474. DOI: https://doi.org/10.52326/jes.utm.2023.30(4).09 |
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Journal of Engineering Sciences | ||||||
Volumul 30, Numărul 4 / 2023 / ISSN 2587-3474 /ISSNe 2587-3482 | ||||||
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DOI:https://doi.org/10.52326/jes.utm.2023.30(4).09 | ||||||
CZU: 665.939.14:664 | ||||||
Pag. 111-123 | ||||||
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Rezumat | ||||||
Nowadays there is a high concern with newly-identified protein sources to substitute all kinds of proteins derived from animals. The food industry faces a challenge to produce quality food products that can feed more than nine billion people by 2050, upholding the principles of a sustainable and environmentally affordable way. This idea can be supported by the use of legumes that stand out with appreciable protein content, rich in essential amino acids that increase the foaming and emulsifying properties as well as the dietary fiber content. In recent years, in order to solve environmental and social problems and to diversify food products to cover different nutritional types, proteins of plant origin are used to replace those of animal origin. The present work described a review about emerging alternative proteins for nutrition which focuses on its properties and characteristics.The work analyzes the influence of alternative proteins sources on the food products'sustainability. |
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Cuvinte-cheie Keywords: plant-based proteins, animal proteins, legumes, aquafaba, meat analogues, proteine vegetale, proteine animale, leguminoase, aquafaba, analogi de carne |
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