Techno Functional Properties | List of Frontiers open access articles

Mini Review

Published on 01 Dec 2022

β-glucan from brewer’s spent yeast as a techno-functional food ingredient

in Food Characterization

Gabrielle Victoria Gautério
Sara Isabel Da Cruz Silvério
Mariana Buranelo Egea
Ailton Cesar Lemes

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1074505

10,779 views
21 citations

Original Research

Published on 03 Feb 2023

High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties

in Nutrition and Food Science Technology

Xinjun Yao
Jicheng Xu
Yu Xun
Tianyin Du
Mengqi Huang
Jun Guo

Frontiers in Nutrition

doi 10.3389/fnut.2023.1110786

4,816 views
6 citations

Original Research

Published on 01 Jul 2022

Box–Behnken Design: Wet Process Optimization for Saponins Removal From Chenopodium quinoa Seeds and the Study of Its Effect on Nutritional Properties

in Nutrition and Food Science Technology

Khadija El Hazzam
Manal Mhada
Mohamed Louay Metougui
Kamal El Kacimi
Mansour Sobeh
Moha Taourirte
Abdelaziz Yasri

Frontiers in Nutrition

doi 10.3389/fnut.2022.906592

5,350 views
11 citations

Review

Published on 25 Sep 2020

Amaranth as a Source of Antihypertensive Peptides

in Crop and Product Physiology

Agustina E. Nardo
Santiago Suárez
Alejandra V. Quiroga
María Cristina Añón

Frontiers in Plant Science

doi 10.3389/fpls.2020.578631

13,975 views
51 citations

Original Research

Published on 24 Jan 2023

Extrusion parameters and physical transformations of an extrudate for fish: Effect of the addition of hydrolyzed protein flour from by-products of Oncorhynchus mykiss

in Sustainable Food Processing

José Luis Hoyos-Concha
Héctor Samuel Villada-Castillo
Diego Fernando Roa-Acosta
Alejandro Fernández-Quintero
Rodrigo Ortega-Toro

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1077274

4,445 views
3 citations

Original Research

Published on 20 Feb 2024

Effects of alkaline and ultrasonication on duckweed (Wolffia arrhiza) protein extracts’ physicochemical and techno-functional properties

in Sustainable Food Processing

Chotika Nitiwuttithorn
Saowakon Wongsasulak
Punchira Vongsawasdi
Jirawat Yongsawatdigul

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1343615

9,390 views
24 citations

Original Research

Published on 29 Aug 2022

Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and developing functional food

in Nutrition and Food Science Technology

Tamás Csurka
Adrienn Varga-Tóth
Dorottya Kühn
Géza Hitka
Katalin Badak-Kerti
Boglárka Alpár
József Surányi
László Ferenc Friedrich
Klára Pásztor-Huszár

Frontiers in Nutrition

doi 10.3389/fnut.2022.979594

6,594 views
10 citations

Original Research

Published on 05 Nov 2024

Maillard reaction-based conjugation of pea protein and prebiotic (polydextrose): optimization, characterization, and functional properties enhancement

in Nutrition and Sustainable Diets

Hina Khan
Priti Mudgil
Shaikha Ali Salem Alkaabi
Yamna Hamad Salem AlRashdi
Sajid Maqsood

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1463058

3,800 views
11 citations

Original Research

Published on 02 Oct 2024

Effect of fermentation, malting and ultrasonication on sorghum, mopane worm and Moringa oleifera: improvement in their nutritional, techno-functional and health promoting properties

in Nutrition and Food Science Technology

Mpho Sebabiki Maleke
Oluwafemi Ayodeji Adebo
Jonathan Wilkin
Moira Ledbetter
Xi Feng
John Gieng
Tumisi Beiri Jeremiah Molelekoa

Frontiers in Nutrition

doi 10.3389/fnut.2024.1469960

6,144 views
11 citations

Original Research

Published on 21 May 2025

Comprehensive characterization and valorization potential of Amazonian Sacha inchi (Plukenetia volubilis L.) seeds, oil, and oilcake by-products for sustainable food applications

in Nutrition and Food Science Technology

Fernando E. Alejandro Ruiz
Julio F. Ortega Jácome
José R. Mora
Andrea C. Landázuri
Paola Vásconez Duchicela
Julio Vásconez Espinoza
Pablo Beltrán-Ayala
María J. Andrade-Cuvi
José M. Alvarez-Suarez

Frontiers in Nutrition

doi 10.3389/fnut.2025.1597300

5,738 views
8 citations

Original Research

Published on 16 Jun 2022

Little Impact of NaCl Reduction in Swiss-Type Cheese

in Food Chemistry

Valérie Gagnaire
Xavier Lecomte
Romain Richoux
Magali Genay
Julien Jardin
Valérie Briard-Bion
Jean-René Kerjean
Anne Thierry

Frontiers in Nutrition

doi 10.3389/fnut.2022.888179

3,160 views
4 citations

Articles

β-glucan from brewer’s spent yeast as a techno-functional food ingredient

High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties

Box–Behnken Design: Wet Process Optimization for Saponins Removal From Chenopodium quinoa Seeds and the Study of Its Effect on Nutritional Properties

Amaranth as a Source of Antihypertensive Peptides

Extrusion parameters and physical transformations of an extrudate for fish: Effect of the addition of hydrolyzed protein flour from by-products of Oncorhynchus mykiss

Effects of alkaline and ultrasonication on duckweed (Wolffia arrhiza) protein extracts’ physicochemical and techno-functional properties

Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and developing functional food

Maillard reaction-based conjugation of pea protein and prebiotic (polydextrose): optimization, characterization, and functional properties enhancement

Effect of fermentation, malting and ultrasonication on sorghum, mopane worm and Moringa oleifera: improvement in their nutritional, techno-functional and health promoting properties

Comprehensive characterization and valorization potential of Amazonian Sacha inchi (Plukenetia volubilis L.) seeds, oil, and oilcake by-products for sustainable food applications

Little Impact of NaCl Reduction in Swiss-Type Cheese