Valorization of soybean residues (Okara): technofunctional properties of okara hydrolyzates using papain by Andriati Ningrum, Nurul Vanidia, Dian Wahyu Wardani, Azhari Priyanto, Manikharda, Rima Kumalasari, Riyanti Ekafitri, Dita Kristanti, Woro Setiaboma, Achmat Sarifudin, Heli Siti Halimatul Munawaroh, Philipp Lawrence Fuhrmann

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Physicochemical and techno-functional characterization of soluble proteins extracted by ultrasound from the cricket Acheta domesticus by Salvador O. Cruz-López, Héctor B. Escalona-Buendía, Isadora Martinez-Arellano, Julieta Domínguez-Soberanes, Yenizey M. Alvarez-Cisneros

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Biological conversion of red garlic (Allium sativum L) protein to bioactive peptides: ACE- DPP-IV inhibitory, and Techno-functional features by Zahra Akbarbaglu, Azin Nasrollah Zadeh, Mandana Tayefe, Roshanak Zolqadri, Atena Ramezani, Narges Mazloomi, Khashayar Sarabandi

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Valorization of Cocoa (Theobroma cacao) Bean Shell and Tigernuts (Cyperus esculentus) as Partial Wheat‐Flour Replacer in Cookies Formulation: Nutritional and Quality Assessment by Amarachi Precious Peter, Olusola Samuel Jolayemi, Durosimi Yisa, Johnson Oluwadamilare Olorunnusi, Felicia Itunnu Wole‐Alo

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GROWTH CAPACITY OF BACILLUS POTENTIAL STARTER STRAINS ISOLATED FROM COCOA BEANS FERMENTATION UNDER CULTURE STRESS CONDITIONS by WILFRIED YAO, BERNADETTE G. GOUALIE, HONORE G. OUATTARA, SEBASTIEN NIAMKE

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Techno-Functional and Nutraceutical Assessment of Unprocessed and Germinated Amaranth Flours and Hydrolysates: Impact of the Reduction of Hydrolysis Time by Alvaro Montoya-Rodríguez, Maribel Domínguez-Rodríguez, Eslim Sugey Sandoval-Sicairos, Evelia Maria Milán-Noris, Jorge Milán-Carrillo, Ada Keila Milán-Noris

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Characterization of brown rice flour, germinated soy flour and their blends: Application in formulation of idlis by Bhavnita Dhillon, Aditi Sharma, Amritpal Kaur, Vinay Kumar Pandey, Karandeep Singh Sodhi, Sarvesh Rustagi, Asket Kaur, Raman Manoharlal, G.V.S. Saiprasad

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Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients by Sasina Sanprasert, Pudthaya Kumnerdsiri, Anusorn Seubsai, Piyangkun Lueangjaroenkit, Jaksuma Pongsetkul, Sylvia Indriani, Tanyamon Petcharat, Samart Sai-ut, Kanrawee Hunsakul, Utthapon Issara, Subhash V. Pawde, Saroat Rawdkuen, Thomas Karbowiak, Young Hoon Jung, Passakorn Kingwascharapong

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The effect of ultrasound-assisted extraction process on techno-functional properties of protein from Moringa oleifera leaves by Muhammad Kamran Khan, Hamna Mazhar, Umber Shehzadi, Muhammad Haseeb Ahmad, Muhammad Tahir Nadeem, Rabia Shabir Ahmad, Muhammad Imran, Waseem Khalid, Muhammad Imran Khan, Muhammad Zubair Khalid, Sulaiman Ali Alharbi, Mohammad Javed Ansari, Emery Lenge Mukonzo

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TECHNO-FUNCTIONAL CHARACTERIZATION OF TUBERS, FLOURS AND STARCHES FROM THREE CULTIVARS OF LIVINGSTONE POTATOES (Plectranthus esculentus N.E. Br) by Miriam Ahunna Ofoeze, Celestina Ibitayo Omohimi, Adekola Felix Adegoke, Chukwudi Ernest Ogbete, Olatundun Esther Kajihausa

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Effect of the granulometry and proportions of maize and cassava flours on the techno-functional and sensory properties of composite couscous-like product by Awah Noella, Panyo’o Akdowa Emmanuel, Nguimbou Richard Marcel

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Effect of Drying Method on Selected Physical and Functional Properties of Powdered Black Soldier Fly Larvae by Radosław Bogusz, Małgorzata Nowacka, Ewa Gondek, Murat Delman, Karolina Szulc

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Effect of gelling agents on the techno-functional, collagen bioavailability and phytochemical properties of botanic gummy jelly containing marine hydrolyzed collagen by Yu Bin Lam, Anis Syafiqah Yusri, Norizah Mhd Sarbon

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Exploring the potential of ultrasound: Novel approaches to collagen extraction, modifications, and polypeptide preparation by Yongjun Zhao, Mingming Zhong, Shuixiu Pang, Ping Liu, Yufan Sun, Qiufang Liang, Kai Yu, Junxia Wang, Abdur Rehman, Arif Rashid, Haile Ma, Xiaofeng Ren

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Effects of various packaging materials and temperature conditions on the storage stability of Zea mays L. (baby corn) powder by Ubaida Akbar, Md Sabir Ahmed Mondol, Jyoti Singh, Prasad Rasane, Vikas Nanda, Gholamreza Abdi, Sawinder Kaur

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Effect of extraction processes on the physicochemical and functional properties of protein-rich extracts from the red seaweed Pyropia Seriata (Nori) by Bohan Zhang, Yaoyao Peng, Pattarasuda Rawiwan, Tom Wheeler, Joshua Fitzgerald, Lee Huffman, Siew Young Quek

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Process Modeling and Convective Drying Optimization of Raspberry Pomace as a Fiber-Rich Functional Ingredient: Effect on Techno-Functional and Bioactive Properties by José P. Tejeda-Miramontes, Brenda C. Espinoza-Paredes, Ana Zatarain-Palffy, Tomás García-Cayuela, Viridiana Tejada-Ortigoza, Luis Eduardo Garcia-Amezquita

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Nutritional and sensory characteristics of developed wheat burger buns incorporated with different levels of steamed-squid (Loligo forbesii) powder by Rehab F. M. Ali, Ayman M. El-Anany

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Baru Proteins: Extraction Methods and Techno-Functional Properties for Sustainable Nutrition and Food Innovation by Nayara Matiko Reis Miyashita, Eliara Acipreste Hudson, Jaqueline de Paula Rezende, Márcia Cristina Teixeira Ribeiro Vidigal, Ana Clarissa dos Santos Pires

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Goat’s Skim Milk Enriched with <i>Agrocybe aegerita</i> (V. Brig.) Vizzini Mushroom Extract: Optimization, Physico-Chemical Characterization, and Evaluation of Techno-Functional, B... by Danijel D. Milinčić, Ivana Sredović Ignjatović, Dejan Stojković, Jovana Petrović, Aleksandar Ž. Kostić, Jasmina Glamočlija, Ana Doroški Petković, Ana Plećić, Steva Lević, Vladislav Rac, Vladimir B. Pavlović, Slađana P. Stanojević, Viktor A. Nedović, Mirjana B. Pešić

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