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Journal articles on the topic 'Proteinous food'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Olasunkanmi, M. Bamiro. "CONSUMPTION ANALYSIS OF PROTEINOUS FOODS IN REMO DIVISION, OGUN STATE, NIGERIA." Continental J. Agricultural Economics 5, no. 2 (2011): 1–7. https://doi.org/10.5281/zenodo.810099.

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This study examined the consumption of proteinous food in Remo division of Ogun State, Nigeria. Primary data were obtained in a cross-section survey of 120 randomly selected households drawn by a combination of a multi-stage random sampling and stratified random sampling techniques. Descriptive statistics and ordinary least square (OLS) regression techniques were employed for data analysis. The descriptive statistics of the socio-economic characteristics of proteinous food consumers show that majority (56.7%) of the household heads are about 40 years old, most (73%) of the households’ heads ar

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2

UCHIYAMA, Sadao, Yukio SAITO, and Mitsuru UCHIYAMA. "Protein-binding of Ochratoxin A and Its Extractability from Proteinous Food." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 26, no. 6 (1985): 651–57. http://dx.doi.org/10.3358/shokueishi.26.651.

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3

Bamdad, Fatemeh, Amir Hossein Goli, and Mahdi Kadivar. "Preparation and characterization of proteinous film from lentil (Lens culinaris)." Food Research International 39, no. 1 (2006): 106–11. http://dx.doi.org/10.1016/j.foodres.2005.06.006.

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4

Svihus, Birger, and Ozren Zimonja. "Chemical alterations with nutritional consequences due to pelleting animal feeds: a review." Animal Production Science 51, no. 7 (2011): 590. http://dx.doi.org/10.1071/an11004.

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Pelleting is an energy-demanding process that is carried out on many animal feeds to assure a large macro-structure and thus improved handling properties and a high and homogenous feed intake. Due to the heat applied during conditioning and pelleting, some chemical alterations may take place. Proteins are to some extent denatured, and this will potentially improve nutritional value through inactivation of proteinous antinutrients, although may contribute negatively through inactivation of exogenous enzymes. Only a small fraction of the starch will be gelatinised, and pelleting will not affect

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5

WATANABE, MICHIKO. "Production of proteinous surfactants by the specific reactions of proteases." Journal of the agricultural chemical society of Japan 61, no. 4 (1987): 482–85. http://dx.doi.org/10.1271/nogeikagaku1924.61.482.

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6

BHADRA, Anuradha, Yuko OOTAKE, Tomoko YAMAGUCHI, Hitoshi TAKAMURA, and Teruyoshi MATOBA. "Water Soluble Proteinous Substances as Free Radical-Scavengers in Fish." Food Science and Technology Research 13, no. 4 (2007): 418–21. http://dx.doi.org/10.3136/fstr.13.418.

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7

Solgaard, Geir, Kaspar H. Thorsen, and Kurt I. Draget. "Encapsulation of a proteolytically active novel bioproduct; controlling the release of proteinous components." Food and Bioproducts Processing 87, no. 1 (2009): 40–45. http://dx.doi.org/10.1016/j.fbp.2008.03.003.

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8

Omosebi, M.O, M.A Oluokun, L.M Emiola, and R.A Shehu. "COMMON NUTRITIONAL PROBLEMS AMONG CHILDREN IN OYO EAST LOCAL GOVERNMENT OF OYO STATE." Continental J. Nursing Science 4, no. 1 (2012): 8–15. https://doi.org/10.5281/zenodo.824578.

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The study examined the common nutritional problems among children in Oyo East Local Government Area of Oyo State. A descriptive research design was used, while the study population consisted of nurses and nursing mothers. These people represented the group of respondents used in the study. In all, one hundred and fifty respondents in the area of study were randomly selected. The variables tested in the area of study include common nutritional problems like kwarshiorkor, marasmus, anaemia and ricket among many others. Data was collected through the use of a self-designed questionnaire, duly val

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9

Ojima, Yoshihiro, Minh Hong Nguyen, Reiki Yajima, and Masahito Taya. "Flocculation of Escherichia coli Cells in Association with Enhanced Production of Outer Membrane Vesicles." Applied and Environmental Microbiology 81, no. 17 (2015): 5900–5906. http://dx.doi.org/10.1128/aem.01011-15.

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ABSTRACTMicrobial flocculation is a phenomenon of aggregation of dispersed bacterial cells in the form of flocs or flakes. In this study, the mechanism of spontaneous flocculation ofEscherichia colicells by overexpression of thebcsBgene was investigated. The flocculation induced by overexpression ofbcsBwas consistent among the variousE. colistrains examined, including the K-12, B, and O strains, with flocs that resembled paper scraps in structure being about 1 to 2 mm. The distribution of green fluorescent protein-labeledE. colicells within the floc structure was investigated by three-dimensio

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10

Dan, M. U., M. A. Essien-Ibok, E. P. Udoinyang, I. U. Udo, and D. U. Ufot. "Effects of reproductive hormones on reproductive biology of commonly consumed fish in Akwa Ibom State, Nigeria." Journal of Aquatic Sciences 38, no. 1 (2023): 119–30. http://dx.doi.org/10.4314/jas.v38i1.10.

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Nutritionally proteinous food and feed are required for a balance healthy living. This study was designed to assess the efficacy of some reproductive hormones: human chorionic gonadotropin (HCG), Ovaprim (OVA), extract of carp pituitary (CPE) and deoxy- corticosterone acetate (DOCA) on some aspects of reproductive biology of gravid Heterobranchus longifilis and Clarias gariepinus. A 25 number each of gravid males and females H. longifilis and C. gariepinus were employed in this study. Five experimental set up were designed for the study. Each treatment group was dosed with the required amount

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11

KAMATA, Yoichi. "Parasite-toxic food poisoning ―Consumption of the horsemeat containing Sarcocystis fayeri causes enteropathogenic symptoms by a proteinous toxin isolated from the bradyzoites of Sarcocystis fayeri―." Journal of the Japan Veterinary Medical Association 65, no. 9 (2012): 705–10. http://dx.doi.org/10.12935/jvma.65.705.

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12

RÓZSA, Sándor, Tincuța-Marta GOCAN, Vasile LAZĂR, et al. "The Effect of Processing on Chemical Constituents of Agaricus spp. Mushrooms." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 45, no. 2 (2017): 507–16. http://dx.doi.org/10.15835/nbha45210764.

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Agaricus spp. mushrooms are edible fungi of commercial and medicinal importance. Mushrooms convert nutritionally valueless substances into proteinous food with a very efficient bioconversion. Consumption of mushrooms, has increased substantially due to their delicacy, flavour, nutritional and medicinal value, being considered an excellent source of protein, which can contribute to the formulation of a balanced diet. Three species of Agaricus spp. mushrooms were used in this study: Agaricus campestris (L. ex Fr.), Agaricus bisporus (J.E. Lange) and Agaricus blazei (Murrill). This study aims to

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13

John Olarenwaju Babalola, David Ademola Adesina, Opeyemi Olaitan Alabi, Mutiat Rofiat Adepoju, Yemisi Olaitan Bamisaiye, and Benjamin Rogba Awotunde. "Effect of processing method on proximate, minerals, phytochemcals and anti-nutrients present in Baobab seeds (Adansonia digitata)." GSC Advanced Research and Reviews 6, no. 3 (2021): 001–10. http://dx.doi.org/10.30574/gscarr.2021.6.3.0007.

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Baobab (Adansonia digitata) is a deciduous tree with many useful plants. The objective of this work was to determine the effect of processing methods on proximate, mineral composition, phytochemical and anti-nutrient of control, boiled, roasted and fermented samples of baobab seeds. The result showed that the protein content of the seeds of different process ranged from (32.87%) roasted to (32.13%) control sample. The fat content ranges from (30.97%) roasted to (29.77%) boiled seeds. The ash content ranges from (0.60%) boiled to (0.57%) fermented. The moisture content ranges from (9.03%) boile

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14

John, Olarenwaju Babalola, Ademola Adesina David, Olaitan Alabi Opeyemi, Rofiat Adepoju Mutiat, Olaitan Bamisaiye Yemisi, and Rogba Awotunde Benjamin. "Effect of processing method on proximate, minerals, phytochemcals and anti-nutrients present in Baobab seeds (Adansonia digitata)." GSC Advanced Research and Reviews 6, no. 3 (2021): 01–010. https://doi.org/10.5281/zenodo.4644011.

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Baobab (<em>Adansonia digitata</em>) is a deciduous tree with many useful plants. The objective of this work was to determine the effect of processing methods on proximate, mineral composition, phytochemical and anti-nutrient of control, boiled, roasted and fermented samples of baobab seeds. The result showed that the protein content of the seeds of different process ranged from (32.87%) roasted to (32.13%) control sample. The fat content ranges from (30.97%) roasted to (29.77%) boiled seeds. The ash content ranges from (0.60%) boiled to (0.57%) fermented. The moisture content ranges from (9.0

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15

Ballmer-Weber, Barbara K. "Allergic Reactions to Food Proteins." International Journal for Vitamin and Nutrition Research 81, no. 23 (2011): 173–80. http://dx.doi.org/10.1024/0300-9831/a000055.

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Four to eight percent of the population are estimated to be food-allergic. Most food allergies in adolescents and adults are acquired on the basis of cross-reaction to pollen allergens. Theses allergens are ubiquitous in the plant kingdom. Therefore pollen-allergic patients might acquire a multitude of different plant food allergies, and even react to novel foods to which they have never previously been exposed. A curative therapy for food allergy does not yet exist. Food-allergic patients have to rely on strict avoidance diets, The widespread use of industrially processed foods poses a genera

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16

Su, Stefani, Idil Daloglu Ezhuthachan, and Punita Ponda. "Genetically modified foods and food allergy." Journal of Food Allergy 2, no. 1 (2020): 111–14. http://dx.doi.org/10.2500/jfa.2020.2.200012.

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Genetic modification of foods is one of the many ways of processing that can enhance foods to increase desirable qualities, such as herbicide tolerance, bacteria and insect resistance, improved nutritional value, and delayed ripening. However, a theoretical potential to increase the allergenicity of food proteins has been the subject of concern from critics. To prevent adverse effects from genetically modified (GM) crops, national and international organizations tightly regulate their production and recommend rigorous safety testing. Some safety tests were developed to assess potential allerge

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17

Loveday, Simon M. "Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins." Annual Review of Food Science and Technology 10, no. 1 (2019): 311–39. http://dx.doi.org/10.1146/annurev-food-032818-121128.

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Protein is an essential macronutrient and a key structural component of many foods. The nutritional and technological properties of food protein ingredients depend on their source, extraction and purification, modification during food manufacture, and interactions with other food components. In addition to covering these elements, this review seeks to highlight underappreciated aspects of protein environmental sustainability and explores the potential of cultured meat and insect-derived proteins.

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18

Gromov, Danil, Anna Borisova, and Vladimir Bakharev. "Food Allergens and Methods for Producing Hypoallergenic Foods." Food Processing: Techniques and Technology 51, no. 2 (2021): 232–47. http://dx.doi.org/10.21603/2074-9414-2021-2-232-247.

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Introduction. Healthy nutrition is one of the global problems that humanity is facing today, of which food safety and food allergies are the most relevant issues. A lot of chemicals used as food raw materials possess allergenic properties. Food producers are only beginning to realize the scale of this problem. As a result, hypoallergenic products and methods of food allergy prevention are at an early stage of development. Study objects and methods. The paper is a review of twenty years of research on food allergy. Results and discussion. The article describes the main sources of fo

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19

Bikbov, T. M., V. Ya Grinberg, N. V. Grinberg, E. P. Varfolomeyeva, and I. B. Likhodzeivskaya. "Thermotropic gelation of proteins." Food / Nahrung 30, no. 3-4 (1986): 369–73. http://dx.doi.org/10.1002/food.19860300342.

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20

Koppelman, Stef J., Catriona M. M. Lakemond, Riek Vlooswijk, and Susan L. Hefle. "Detection of Soy Proteins in Processed Foods: Literature Overview and New Experimental Work." Journal of AOAC INTERNATIONAL 87, no. 6 (2004): 1398–407. http://dx.doi.org/10.1093/jaoac/87.6.1398.

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Abstract Several tests for the detection of soy proteins in foods have been described in the literature, and some are commercially available. This article gives an overview of these methods and discusses the advantages and disadvantages of each individual method. Based on the conclusions of this inventory, an experimental approach was designed to improve the sensitivity of measuring soy protein in processed foods. The aimed sensitivity is 10 ppm (10 μg soy protein in 1 g solid sample), which is over 100-fold lower than presently available tests. The aimed sensitivity is this low because levels

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21

Khalil, M., M. Ragab, and M. H. Abd El-Aal. "Foaming properties of oilseed proteins." Food / Nahrung 29, no. 2 (1985): 201–7. http://dx.doi.org/10.1002/food.19850290219.

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22

Saeed S, M. G., S. U. Abdullah, S. A. Sayeed, and R. Ali. "Food protein: Food colour interactions and its application in rapid protein assay." Czech Journal of Food Sciences 28, No. 6 (2010): 506–13. http://dx.doi.org/10.17221/112/2009-cjfs.

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The uniform distribution of colours as additives in a majority of the food systems is a reliable indication that one or more components of foods are able to bind with colour molecules and act as their carriers. However, the food components acting as the colour carriers have not been identified. The present paper describes the binding capacity of Carmoisine with a variety of food proteins, our results have shown that the intensity, staining, and sharpness of the stained protein bands were excellent as compared to Coomassie Brilliant Blue-R-250, which is an established staining agent for visuali

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23

Amarowicz, R., Z. Śamietana, and S. Smoczyński. "Calcium and phosphorus levels as indices of textured milk proteins being substituted for meat proteins." Food / Nahrung 29, no. 7 (1985): 681–84. http://dx.doi.org/10.1002/food.19850290706.

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24

Wróblewska, B., and A. Kaliszewska. "Cow’s milk proteins immunoreactivity and allergenicity in processed food." Czech Journal of Food Sciences 30, No. 3 (2012): 211–19. http://dx.doi.org/10.17221/525/2010-cjfs.

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The immunoreactivity and allergenicity of proteins present in processed food (UHT milk, yoghurt, hard cheese, cottage cheese, biscuit, and sausage intended for children) were determined in this study. Proteins were characterised by SDS-PAGE electrophoresis. The changes in immunoreactivity were compared by enzyme-linked immunosorbent assay (ELISA) using polyclonal rabbit antibodies specific to &alpha;-lactalbumin (&alpha;-la), &beta;-lactoglobulin (&beta;-lg), &alpha;-, &beta;-, and &kappa;-casein. The allergenicity was determined with human pooled sera from CMA alle

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25

Jelen, P. "Food Proteins." International Dairy Journal 10, no. 9 (2000): 669. http://dx.doi.org/10.1016/s0958-6946(00)00078-9.

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26

He, Songyang. "Research progress on the effects of thermal processing on different food allergen proteins." Theoretical and Natural Science 22, no. 1 (2023): 184–90. http://dx.doi.org/10.54254/2753-8818/22/20230977.

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Food allergy is a global public health and food safety problem, and the removal or attenuation of allergenic proteins through food processing has historically been a focus in the field of food science. This paper introduces the effect of thermal processing technology on allergen protein sensitization of different foods (milk, peanuts, eggs, tree nuts, and aquatic products). Although processing cannot completely eliminate the allergen allergenic potential, the effects can be minimized by the selection of processing methods and processing parameters. It is hoped that this paper can provide a cer

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27

Khalil, M., M. Ragab, and F. R. Hassanien. "Some functional properties of oilseed proteins." Food / Nahrung 29, no. 3 (1985): 275–82. http://dx.doi.org/10.1002/food.19850290312.

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28

Duranti, M. "The structure of lupine seed proteins." Food / Nahrung 30, no. 3-4 (1986): 221–27. http://dx.doi.org/10.1002/food.19860300303.

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29

Gassmann, B., J. Kroll, and S. Cifuentes. "Determination of foaming properties of proteins." Food / Nahrung 31, no. 4 (1987): 321–30. http://dx.doi.org/10.1002/food.19870310421.

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30

Rajcheva-Roshkova, Z. G., S. V. Djukiandjiev, and K. I. Pavlova. "Fractionation and characterization of yeast proteins." Food / Nahrung 33, no. 4 (1989): 319–23. http://dx.doi.org/10.1002/food.19890330404.

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31

Zhang, Yan, Lu Dong, Jinhui Zhang, Jiaqi Shi, Yaya Wang, and Shuo Wang. "Adverse Effects of Thermal Food Processing on the Structural, Nutritional, and Biological Properties of Proteins." Annual Review of Food Science and Technology 12, no. 1 (2021): 259–86. http://dx.doi.org/10.1146/annurev-food-062320-012215.

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Thermal processing is one of the most important processing methods in the food industry. However, many studies have revealed that thermal processing can have detrimental effects on the nutritional and functional properties of foods because of the complex interactions among food components. Proteins are essential nutrients for humans, and changes in the structure and nutritional properties of proteins can substantially impact the biological effects of foods. This review focuses on the interactions among proteins, sugars, and lipids during thermal food processing and the effects of these interac

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32

BLAIS, BURTON W., and LUCILLE PHILLIPPE. "Detection of Hazelnut Proteins in Foods by Enzyme Immunoassay Using Egg Yolk Antibodies." Journal of Food Protection 64, no. 6 (2001): 895–98. http://dx.doi.org/10.4315/0362-028x-64.6.895.

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An enzyme immunoassay (EIA) was developed for the detection of hazelnut proteins in foods. This assay used inexpensive chicken egg yolk antibodies in a sandwich EIA format for the immunospecific capture and detection of hazelnut proteins present in a variety of different food matrices. The assay was able to detect less than 1 ppm of hazelnut protein in most of the foods tested and did not exhibit any appreciable cross-reactivity with other nuts or food matrices. This assay will be a useful tool for the food industry and regulatory agencies that wish to test foods for the presence of undeclared

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33

Durant, M. "Enzymatic subunit splitting of lupine storage proteins." Food / Nahrung 30, no. 3-4 (1986): 271–74. http://dx.doi.org/10.1002/food.19860300315.

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34

Polyakov, V. I., I. A. Popello, V. Ya Grinberg, and V. B. Tolstoguzov. "Thermodynamic compatibility of proteins in aqueous medium." Food / Nahrung 30, no. 3-4 (1986): 365–68. http://dx.doi.org/10.1002/food.19860300341.

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35

Omar, M. M., and Z. Śmietana. "Fractionation of proteins in reconstituted skim-milk." Food / Nahrung 31, no. 4 (1987): 291–95. http://dx.doi.org/10.1002/food.19870310407.

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36

Khalil, M., M. A. Hamza, and M. M. Makki. "Chemical and nutritional assessment of sweetpotato proteins." Food / Nahrung 32, no. 1 (1988): 67–73. http://dx.doi.org/10.1002/food.19880320123.

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37

Kroll, J., H. Rawel, R. Kröck, J. Proll, and W. Schnaak. "Interactions of isothiocyanates with egg white proteins." Food / Nahrung 38, no. 1 (1994): 53–60. http://dx.doi.org/10.1002/food.19940380110.

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38

Krasnowska, Grażyna, Irena Górska, and Jolanta Gergont. "Evaluation of functional properties of offal proteins." Food / Nahrung 39, no. 2 (1995): 149–55. http://dx.doi.org/10.1002/food.19950390208.

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39

Fik, Mirosław, and Krzysztof Surówka. "Autoproteolysis rate of rainbow trout muscle proteins." Nahrung/Food 48, no. 2 (2004): 104–9. http://dx.doi.org/10.1002/food.200300344.

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40

??mietana, Z., L. Fornal, and J. Szpendowski. "The effect of extrusion on the physico-chemical properties of cereal proteins and their mixture with milk proteins." Food / Nahrung 30, no. 3-4 (1986): 444. http://dx.doi.org/10.1002/food.19860300377.

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41

Schwenke, K. D. "Structural studies on native and chemically modified storage proteins from rapeseed (Brassica napus L.) and related plant proteins." Food / Nahrung 34, no. 3 (1990): 225–40. http://dx.doi.org/10.1002/food.19900340307.

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42

Hardiansyah, Angga, Hardinsyah Hardinsyah, and Dadang Sukandar. "KESESUAIAN KONSUMSI PANGAN ANAK INDONESIA DENGAN PEDOMAN GIZI SEIMBANG." Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya 1, no. 2 (2018): 35. http://dx.doi.org/10.21580/ns.2017.1.2.2452.

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<p><em>Prevalence of malnutritions in childern still high in Indonesia. Bad food consumption is one of several causes of malnutritions. Therefore, food consumption of childern need to be analyzed</em><em> </em><em>The objective of this study were to analyze food consumption of childrens 2-12 years old and compare it with Balanced Nutrition Guidelines in Indonesia. This study design was cross-sectional. Subjects were 38890 childrens 2-12 years old of basic health survey of Ministry of Health. Food consumption data were collected by 24 hour recall method. Food

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43

Cuadrado, Carmen, África Sanchiz, and Rosario Linacero. "Nut Allergenicity: Effect of Food Processing." Allergies 1, no. 3 (2021): 150–62. http://dx.doi.org/10.3390/allergies1030014.

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Nuts are considered healthy foods due to their high content of nutritional compounds with functional properties. However, the list of the most allergenic foods includes tree nuts, and their presence must be indicated on food labels. Most nut allergens are seed storage proteins, pathogenesis-related (PR) proteins, profilins and lipid transfer proteins (LTP). Nut allergenic proteins are characterized by their resistance to denaturation and proteolysis. Food processing has been proposed as the method of choice to alter the allergenicity of foods to ensure their safety and improve their organolept

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44

Gangur, Venu, Sitaram Parvataneni, Babu Gonipeta, and Rob Tempelman. "Immune response and clinical reaction to food proteins with high vs. low/non allergenic potential in an adjuvant-free mouse model (79.17)." Journal of Immunology 182, no. 1_Supplement (2009): 79.17. http://dx.doi.org/10.4049/jimmunol.182.supp.79.17.

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Abstract Predicting allergenic potential of novel proteins present in foods such as genetically modified foods is a major challenge facing regulatory agencies and biotech industries. Here we tested the hypothesis that the adjuvant-free mouse model that we have previously reported (Birmingham et al Int Arch Allergy Immunol 2007;144(3):203-10) will be useful to distinguish human food proteins with high vs. low/non allergenic potential. Three readouts were used for testing food allergenicity: 1) systemic specific IgE antibody response to transdermal food protein exposure; 2) clinical symptoms of

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45

Arya, Chhavi, and Chetna Jantwal. "A Review on Identified Major Food Allergens: Characteristics and Role in Food Allergy." Indian Journal of Nutrition and Dietetics 54, no. 3 (2017): 346. http://dx.doi.org/10.21048/ijnd.2017.54.3.11626.

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Food allergens are the substances present in food that cause food allergy. Human body reactions to food allergens range from mild to severe life threatening anaphylactic shock. At least seventy different foods have been reported to cause allergic reactions and several other foods have been identified which have the potential to provoke allergic reactions. Majority of the identified food allergens are proteins. The Food Allergen Labeling and Consumer Protection Act (FALCPA) identifies eight major food groups i.e. milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans as

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46

Rutkowski, A., and S. Gwiazda. "Functional properties of plant proteins in meat systems." Food / Nahrung 30, no. 3-4 (1986): 375–81. http://dx.doi.org/10.1002/food.19860300345.

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47

Brückner, J., G. Mieth, and G. Muschiolik. "Functional properties of plant proteins in selected foods." Food / Nahrung 30, no. 3-4 (1986): 428–29. http://dx.doi.org/10.1002/food.19860300369.

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48

Yuryev, V. P., E. E. Braudo, and V. B. Tolstoguzov. "On determination of the emulsifying activity of proteins." Food / Nahrung 30, no. 6 (1986): 585–89. http://dx.doi.org/10.1002/food.19860300605.

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49

Mietsch, F., J. Fehér, and A. Halász. "Investigation of functional properties of partially hydrolyzed proteins." Food / Nahrung 33, no. 1 (1989): 9–15. http://dx.doi.org/10.1002/food.19890330105.

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50

Kroll, J., H. Rawel, R. Kröck, and W. Schnaak. "Interaction of benzyl isothiocyanate with egg white proteins." Food / Nahrung 37, no. 2 (1993): 179–81. http://dx.doi.org/10.1002/food.19930370215.

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