Production and characterization of sunflower (Helianthus annuus L.) protein-enriched products obtained at pilot plant scale

The net contribution of dairy production to human food supply: The case of Austrian dairy farms

“…Possible protein (and fat) extraction rate c Aider and Barbana, 2011;DLG, 1997;Fischer et al, 2001;Salgado et al, 2011;Salgado et al, 2012;Shallo et al, 2001;Tan et al, 2011;Villanueva et al, 1999;Wang et al, 2005 Maize silage Potential starch extraction at different maturity stages b,c or harvested as maize grains a Baldwin et al, 1992;DLG, 1997;Stolp, 2004 a Identical factor for the human-edible fraction for protein and energy due to presumed usage of whole grain. b Two different factors for the human-edible fractions for protein and energy: human-edible fractions for protein are derived from the potential extraction rates for protein, whereas the human-edible fractions for energy are the sum of the amount of gross energy in the extractable starch and protein divided by the gross energy content of the feedstuff.…”

Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate

“…Nitrogen content released by the enzyme in the supernatant was directly measured by Kjeldahl method (Wanasundara and Shahidi 1997). Casein, a protein usually employed as standard in studies on human feeding, was used as reference (Salgado et al 2012).…”

A new way of valorizing biomaterials: The use of sunflower protein for α-tocopherol microencapsulation

“…The principal limitation of sunflower extracts for food applications is the presence of relatively high amounts of phenolic compounds, especially chlorogenic acid and caffeic acid, which affect protein quality. Nevertheless, in recent years, interest in improving the production of phenolic free sunflower protein compounds has increased significantly (Pickardt et al, 2009;Salgado et al, 2012). This agricultural by-product with reduced phenolic component content could be useful for food applications because sunflower proteins, like soybean proteins, possess interesting functional and physico-chemical properties such as solubility, emulsifying, foaming and gelling capacities (Gonzalez-Perez & Vereijken, 2007;Gonzalez-Perez, Vereijken, Koningsveld, Gruppen, & Voragen, 2005;Molina, Petruccelli, & Anon, 2004;Patino et al, 2007).…”