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Relevant bibliographies by topics / GCC Protein Ingredients Market Share

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Academic literature on the topic 'GCC Protein Ingredients Market Share'

Author: Grafiati

Published: 5 June 2025

Last updated: 1 August 2025

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Journal articles on the topic "GCC Protein Ingredients Market Share"

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Kurniawati, Wahyu, Said Agil AR Rasyid, Panji Arya Kusuma, Fatma Nur Aisyah, and Arina Rochmah Fadhilah. "Keripik Rebung :Kreativitas Mahasiswa PGSD Sebagai Upaya Untuk Membentuk Jiwa Enterpreneur." Dedikasi Nusantara: Jurnal Pengabdian Masyarakat Pendidikan Dasar 2, no. 2 (2023): 135–43. http://dx.doi.org/10.29407/dedikasi.v2i2.19321.

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Bamboo shoots are young shoots or saplings that grow from bamboo roots. Bamboo shoots are also known as young bamboo. Bamboo shoots include vegetables that are liked by many people. Bamboo shoot production in Indonesia is also very abundant. The purpose of this activity is to increase the creativity of PGSD students as an effort to form an entrepreneurial spirit by making bamboo shoot chips. This service utilizes bamboo shoots into processed food ingredients that are rich in water, fiber, potassium, protein, fat and carbohydrates in the form of bamboo shoot chips. This activity trains students

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Zepeda Bastida, Armando, Maricela Ayala Martinez, Rosa Hayde Alfaro Rodríguez, Norma Güemes Vera, and Sergio Soto Simental. "Sensory analysis and texture profile of chorizo using blends of rabbit meat and textured soybean protein." Nova Scientia 10, no. 21 (2018): 391–402. http://dx.doi.org/10.21640/ns.v10i21.1601.

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Rabbit meat usage in processed products is low. However, rabbit meat raw sausage can be an alternative to increase this meat’s market share. The objective of this study was to determine the effect of blending textured soybean protein and rabbit meat on the texture profile analysis and sensory properties of the chorizo. Five treatments were designed, one control and another four using blends of rabbit meat and textured soybean in ratios of 10, 20, 30 and 40%. Measurements were water activity, texture profile analysis, and color, while a sensory test was conducted at the end of experiments for f

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Alekseev, Andrey Leonidovich, and Tatyana Viktorovna Alekseeva. "SCIENTIFIC AND PRACTICAL JUSTIFICATION AND EXPEDIENCY OF USING CHICKPEAS IN RECIPES OF BOILED SAUSAGES." SCIENTIFIC LIFE 19, no. 5 (2024): 828–37. https://doi.org/10.35679/1991-9476-2024-19-5-828-837.

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The article presents research data on the scientific and practical justification of the expediency of using chickpeas and its processed products in recipes of boiled sausages when creating functional meat products. The predominant share of vegetable protein supplements in the Russian market is represented by products of foreign companies. The Russian Federation has significant resources of plant-based protein-containing raw materials, but they are used in meat products technology in a limited way due to the lack of scientifically based recommendations on their use. When studying the issue of f

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Bolea, Carmen-Alina, Mihaela Turturică, Elena Enachi, Camelia Vizireanu, and Nicoleta Stănciuc. "Development and characterization of added value appetizer biscuits based on black rice flour." Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology 45, no. 2 (2021): 48–61. http://dx.doi.org/10.35219/foodtechnology.2021.2.04.

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The main purpose of this study followed the development of a functional product, a variety of biscuits with black rice flour, oat bran, almonds, and chia seeds. This type of biscuits revealed a high fibers content, 9.11 ± 0.5%, a fact attributed to the raw ingredients used, so as it is possible to label this type of product as "Rich in fiber". Furthermore, the black rice flour biscuits presented also a high protein concentration (23.25 ±1.04%). In addition to the high content of proteins and fibers, this type of black rice flour biscuits showed a high antioxidant activity of 77.01±0.80%. In re

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Amiranashvili, E. I., and A. B. Dymkov. "Influence of different level of Camelina presscake on the quality composition of broiler chickens muscle tissue." Kormlenie sel'skohozjajstvennyh zhivotnyh i kormoproizvodstvo (Feeding of agricultural animals and feed production), no. 12 (November 25, 2021): 40–48. http://dx.doi.org/10.33920/sel-05-2112-03.

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In Russian market of meat products production of poultry meat occupies more than 47 %. At the same time, the share of poultry products in the total volume of animal protein consumed is 42,1 %, including poultry meat – 27,8 %, eggs – 14,3 %. The quality of the resulting meat is significantly influenced by feeding (feed ingredients, biologically active additives). The purpose of the investigations was to study the influence of compound feed containing Camelina presscake on the chemical composition of broiler muscle tissue. The investigations have been carried out on the basis of the Siberian Sci

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Benbrook, Charles, and Robin Mesnage. "Enhanced Labeling to Promote Consumption of Nutrient Dense Foods and Healthier Diets." Foods 13, no. 21 (2024): 3377. http://dx.doi.org/10.3390/foods13213377.

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Background/Objectives: Efforts are underway worldwide to design and deploy food labeling systems that provide consumers with the information needed to shift dietary patterns toward nutrient dense, healthier foods. Despite a compelling need for progress, worrisome public health trends persist that are rooted in the popularity of unhealthy, heavily processed foods. Methods: The nutrition and health-related content on the packaging of nine common foods sold in the US and Europe is analyzed and compared. The current scope of nutrient-specific messaging is characterized, including messages highligh

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Boris, Varinsky, Kucherenko Nataliia, and Kolpakova Olga. "The research of free aminoacids of water-soluble protein-polysaccharide complex of oyster mushroom pleurotus ostreatus." ScienceRise: Pharmaceutical Science, no. 4(14) (August 31, 2018): 32–37. https://doi.org/10.15587/2519-4852.2018.141412.

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Recently, the share of medicinal products of natural origin has increased in the pharmaceutical market of Ukraine. This is due to the fact that the pharmacological effect of natural substances provides a complex of biologically active substances, which has a high therapeutic effect and the minimum number of adverse reactions. Therefore, the study of chemical composition and standardization of natural substances is an important stage in pharmaceutical research. A promising source of active ingredients is the mushroom Pleurotus ostreatus. The chemical composition of this fungus is represented by

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Christian, Adams. "GCC Protein Ingredients Market Research Report 2022-2027 | Syndicated Analytics." March 22, 2022. https://doi.org/10.5281/zenodo.6375898.

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The growing health consciousness among consumers is propelling the demand for functional foods that contain high quantities of proteins and other vital nutrients. This, in turn, is among the primary factors driving the GCC protein ingredients market. In addition to this, the escalating popularity of vegan, vegetarian, and gluten-free product variants is further catalyzing the market growth. Moreover, the emerging fitness trend and the inflating product usage in protein-rich foods, which are essential for muscle building and weight management, are acting as significant growth-inducing factors.

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Christian, Adams. "GCC Perfume Market Research Report 2022-2027 | Syndicated Analytics." March 23, 2022. https://doi.org/10.5281/zenodo.6379843.

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The rising consumer consciousness towards personal grooming is primarily driving the GCC perfume market. Additionally, the emerging trend of utilizing exotic ouds and luxury fragrances that are infused with natural oils, such as lavender and mint, on account of the elevating standards of living among individuals, is further stimulating the market growth. Besides this, numerous market players are introducing rich and warm oriental perfumes as per the halal regulations and with natural ingredients, including musk, oud, amber, exotic flowers, etc., to expand their customer base, which is acting a

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Peng, Yu, Dandan Zhao, Mo Li, Xin Wen, and Yuanying Ni. "Characteristics of mildly refined soy protein fractions for cleaner soy‐food development." International Journal of Food Science & Technology, May 24, 2024. http://dx.doi.org/10.1111/ijfs.17225.

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SummaryIn recent years, the markets for plant‐based products and plant protein have experienced a remarkable global expansion. The demand for plant‐based products, ranging from meat substitutes and dairy alternatives to plant‐based snacks and beverages, has surged exponentially. Soy protein, among all the plant protein resources, held a significant market share in the plant‐based industry, reflecting its popularity and widespread use. The selection of an appropriate soy fractionation process is essential for the development of cleaner and more sustainable soy‐based food products. This study co

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Conference papers on the topic "GCC Protein Ingredients Market Share"

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Kirkpatrick, Emma, and Mac Marshall. "Spotlight on sustainability: How growing consumer preferences are changing the plant-based protein industry." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/gggk2278.

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Plant-based proteins have been on the rise over the past few years, with U.S. retail sales of plant-based proteins hitting $7 billion in 2020. Sustainability is at the forefront of this shift, especially as Gen Z and Millennials continue to gain purchasing power. Today, 42 percent of Americans believe their individual food or beverage purchases can have moderate to significant impact on the environment. And of those who view this as significant, 67 percent say environmental sustainability is a key purchase driver in their food choices, according to IFICF. As plant-based protein options become

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