Lovedeep Kaur
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View article: Fish By‐Products Utilization in Food and Health: Extraction Technologies, Bioactive, and Sustainability Challenges
Fish By‐Products Utilization in Food and Health: Extraction Technologies, Bioactive, and Sustainability Challenges Open
Fish by‐products, traditionally regarded as waste, are increasingly recognized as valuable sources of bioactive compounds, including peptides, omega‐3 fatty acids, collagen, and hydroxyapatite. These molecules exhibit significant functiona…
View article: Valorization of Sacha Inchi press cake: Technological advances, market, and regulatory considerations for sustainable food applications
Valorization of Sacha Inchi press cake: Technological advances, market, and regulatory considerations for sustainable food applications Open
View article: Phlorotannins from New Zealand brown seaweeds: Extraction, antioxidant activity, and food applications
Phlorotannins from New Zealand brown seaweeds: Extraction, antioxidant activity, and food applications Open
View article: Physico‐Chemical, Microstructural, and Cooking Characteristics of Faba Bean ( <scp> <i>Vicia faba</i> </scp> ) Varieties From New Zealand
Physico‐Chemical, Microstructural, and Cooking Characteristics of Faba Bean ( <span> <i>Vicia faba</i> </span> ) Varieties From New Zealand Open
This research examines the physical and microstructural properties of New Zealand faba beans ( Vicia faba ), with a focus on their influence on swelling, hydration, and cooking characteristics. Four native varieties (Early Long Pod, Evergr…
View article: Unveiling anti-inflammatory peptides from Lion’s Mane mushroom (Hericium erinaceus): Preparation, bioactivity assessment, and peptides identification
Unveiling anti-inflammatory peptides from Lion’s Mane mushroom (Hericium erinaceus): Preparation, bioactivity assessment, and peptides identification Open
Lion’s Mane mushroom (Hericium erinaceus) is acknowledged worldwide for its substantial contribution of medicinal compounds and nutrients, including protein. The efficient extraction and hydrolysis of proteins are essential for revealing t…
View article: 2013 Impact of various preparation processes on the digestibility of meat products
2013 Impact of various preparation processes on the digestibility of meat products Open
International audience
View article: Food Proteins: Processing, Interactions, Functionality and Bioavailability
Food Proteins: Processing, Interactions, Functionality and Bioavailability Open
Protein is an essential part of our diet [...]
View article: White mulberry leaf (Morus alba L.) infusion as a strategy to reduce starch digestibility: The influence of particle size of leaf powder
White mulberry leaf (Morus alba L.) infusion as a strategy to reduce starch digestibility: The influence of particle size of leaf powder Open
Mulberry leaf (Morus Alba L.) has been found in clinical trials to be effective in reducing diabetes in Asia. The powdered tea market is expanding in popularity due to its functional properties. This study aimed to examine the influence of…
View article: Analyzing the complexity of animal products’ processing and its impact on sustainability
Analyzing the complexity of animal products’ processing and its impact on sustainability Open
Processing is an inevitable step in the manufacturing of animal-based foods (ABF) and animal by-products (ABP). However, our society has reached a point where our food systems have reached unsustainable levels. The impact of ABF/ABP proces…
View article: Mushroom-legume-based alternative chicken nuggets: Physico-chemical and sensory properties
Mushroom-legume-based alternative chicken nuggets: Physico-chemical and sensory properties Open
The consumer demand for meat analogs (MAs) is on the rise. Soy proteins are frequently used as the primary ingredient in MAs, but soybean may negatively impact human health and cognitive functions. The aim of this research was to develop a…
View article: An Unheard Variant of Leiomyoma Cotyledonoid Dissecting Leiomyoma: Case Report
An Unheard Variant of Leiomyoma Cotyledonoid Dissecting Leiomyoma: Case Report Open
A BSTRACT Leiomyomas are benign smooth muscle tumor of the uterus with varied morphology that are well known to undergo secondary changes. A variety of other unusual patterns of uterine leiomyoma have been described, such as parasitic leio…
View article: Cell wall permeability in relation to in vitro starch digestion of pea cotyledon cells
Cell wall permeability in relation to in vitro starch digestion of pea cotyledon cells Open
The role of cell wall permeability and rate of starch digestibility in intact cotyledon cells from four different varieties of pea seeds was studied. Pulsed-field gradient nuclear magnetic resonance (PFG-NMR) coupled with light and confoca…
View article: Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health
Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health Open
This review discusses different protein sources and their role in human nutrition, focusing on their structure, digestibility, and bioavailability. Plant-based proteins, such as those found in legumes, nuts, and seeds, may contain anti-nut…
View article: How can food processing achieve food and nutrition security?
How can food processing achieve food and nutrition security? Open
In the agri‐food chain, while the impact of producers and consumers on sustainability has been well studied, food processing has been less explored. This position paper aims to discuss the potential of food processing to address all food a…
View article: Cell Wall Permeability in Relation to <i>in Vitro</i> Starch Digestion of Pulse Cotyledon Cells
Cell Wall Permeability in Relation to <i>in Vitro</i> Starch Digestion of Pulse Cotyledon Cells Open
View article: Extraction, Enzymatic Modification, and Anti-Cancer Potential of an Alternative Plant-Based Protein from Wolffia globosa
Extraction, Enzymatic Modification, and Anti-Cancer Potential of an Alternative Plant-Based Protein from Wolffia globosa Open
The global plant-based protein demand is rapidly expanding in line with the increase in the world’s population. In this study, ultrasonic-assisted extraction (UAE) was applied to extract protein from Wolffia globosa as an alternative sourc…
View article: Synthesis and characterisation of Mānuka and rosemary oil-based nano-entities and their application in meat
Synthesis and characterisation of Mānuka and rosemary oil-based nano-entities and their application in meat Open
Mānuka (MO) and rosemary oils (RO) -containing nanoemulsions and nanocapsules made of sodium alginate and whey protein, were designed and compared for their antioxidant effect. Mānuka oil-nanoemulsions and nanocapsules had smaller particle…
View article: Conformational changes and product quality of high-moisture extrudates produced from soy, rice, and pea proteins
Conformational changes and product quality of high-moisture extrudates produced from soy, rice, and pea proteins Open
This study aimed to investigate the performance of soy, pea, and rice proteins during high-moisture extrusion (HME) to understand better how the plant proteins transform into a fibrous structure. It found that rice protein isolate formed w…
View article: Hybrid Paneer: Influence of mung bean protein isolate (Vigna radiata L.) on the texture, microstructure, and in vitro gastro-small intestinal digestion
Hybrid Paneer: Influence of mung bean protein isolate (Vigna radiata L.) on the texture, microstructure, and in vitro gastro-small intestinal digestion Open
Replacing dairy proteins with legume proteins such as mung bean protein can create hybrid cheese alternatives with superior nutritional and functional properties. The effects of partially replacing (30%) cow milk with mung bean protein iso…
View article: Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibility
Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibility Open
This study investigated the effect of industrial microwave (MW) processing, and sous vide (SV) on goat and lamb biceps femoris, where samples were cooked to the same tenderness. The cooked meat quality and ultrastructure were analyzed alon…
View article: Goat Meat: Production and Quality Attributes
Goat Meat: Production and Quality Attributes Open
Goat meat could be a sustainable source of red meat. Its farming requires minimal input, is suitable for free-range farming, and produces a healthier red meat option as it is lean. Although goat meat has advantages for meat production, it …
View article: High Protein Yangyu jiaotuan (洋芋搅团): In Vitro Oral-Gastro-Small Intestinal Starch Digestion and Some Physico-Chemical, Textural, Microstructural, and Rheological Properties
High Protein Yangyu jiaotuan (洋芋搅团): In Vitro Oral-Gastro-Small Intestinal Starch Digestion and Some Physico-Chemical, Textural, Microstructural, and Rheological Properties Open
Biomimetic foods are expected to have potential health benefits for the management and prevention of chronic diseases, such as diabetes and cardiovascular disease. In the current research, two commercially available and affordable plant pr…
View article: Functional Food Based on Potato
Functional Food Based on Potato Open
Potato (Solanum tuberosum L.) has gradually become a stable food worldwide since it can be a practical nutritional supplement and antioxidant as well as an energy provider for human beings. Financially and nutritionally, the cultivation an…
View article: Functional Food based on Potato
Functional Food based on Potato Open
Potato (Solanum tuberosum L) gradually becomes a stable food worldwide since it can be treated as practical nutritional supplement and antioxidant, as well as energy provider for human beings. Financially and nutritionally, cultivation and…
View article: Physico-chemical and Textural Properties of 3D Printed Plant-based and Hybrid Soft Meat Analogs
Physico-chemical and Textural Properties of 3D Printed Plant-based and Hybrid Soft Meat Analogs Open
View article: High Protein Yangyu Jiaotuan: Some Physico-Chemical, Textural, Microstructural, Rheological Properties, and In Vitro Oral-Gastro-Small Intestinal Starch Digestion
High Protein Yangyu Jiaotuan: Some Physico-Chemical, Textural, Microstructural, Rheological Properties, and In Vitro Oral-Gastro-Small Intestinal Starch Digestion Open
Biomimetic foods are expected to have potential health benefits for the management and prevention of chronic diseases, such as diabetes and cardiovascular disease. In the current research, two commercially available and affordable plant pr…
View article: Mānuka Oil vs. Rosemary Oil: Antimicrobial Efficacies in Wagyu and Commercial Beef against Selected Pathogenic Microbes
Mānuka Oil vs. Rosemary Oil: Antimicrobial Efficacies in Wagyu and Commercial Beef against Selected Pathogenic Microbes Open
Essential oils possessing antimicrobial characteristics have acquired considerable interest as an alternative to chemical preservatives in food products. This research hypothesizes that mānuka (MO) and kānuka (KO) oils may possess antimicr…
View article: Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison
Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison Open
This study compared the digestibility of protein and fat components of pasture-raised and grain-finished beef using an in vitro oral-gastro-small intestinal digestion model. Two commonly consumed beef cuts, tenderloin (Psoas major) and str…
View article: Effectiveness of mānuka and rosemary oils as natural and green antioxidants in wagyu and normal beef
Effectiveness of mānuka and rosemary oils as natural and green antioxidants in wagyu and normal beef Open
Summary Essential oils possessing antioxidant characteristics have acquired broad interest as an alternative to synthetic food antioxidants like butylated hydroxytoluene (BHT). In this study, mānuka (with 5, 25 and 40% triketone content) (…
View article: Physico-chemical properties and nutrition quality of potato flour: chuño vs modern processing technology
Physico-chemical properties and nutrition quality of potato flour: chuño vs modern processing technology Open