Enzymes as Structure-building and Structure-breaking Technologies Are a Powerful Tool to Address the Unique Challenges in Plant-based Dairy, Meat Alternatives, and Plant Protein Fortification

2021 ◽  
Author(s):  
Cynthia Machado ◽  
Craig Sherwin
Keyword(s):  
Plant Protein ◽  
Structure Building ◽  
Structure Breaking

Synergistic interaction of triterpenoid saponins and plant protein toxins

Planta Medica ◽  
2012 ◽  
Vol 78 (11) ◽  
Author(s):  
A Weng ◽  
M Thakur ◽  
F Beceren-Braun ◽  
R Gilabert-Oriol ◽  
S Boettger ◽  
...  
Keyword(s):  
Synergistic Interaction ◽  
Plant Protein ◽  
Triterpenoid Saponins ◽  
Protein Toxins

Penggunaan Standar Bumbu Masakan Lauk Hewani dan Nabati di RSUD Panembahan Senopati Bantul Yogyakarta

2017 ◽  
Vol 19 (2) ◽  
pp. 131-139
Author(s):  
Kukuh Probo Sukmawati ◽  
Setyowati Setyowati ◽  
Th Ninuk Sri Hartini
Keyword(s):  
Animal Protein ◽  
Plant Protein ◽  
Observational Research ◽  
Plant Proteins ◽  
Tabular Form ◽  
Cross Sectional ◽  
Herbs And Spices

  Background: Using of herbs and spices greatly affect the taste of foods, although the ingredients used are the same, different formulations of herbs will produce different flavors. Standardized seasonings are needed to produce a relatively similar food taste. Objective: The research aims to determine the use of herbs in animal and plant proteins. Method: This research was an observational research with cross sectional approach at PanembahanSenopati Hospital Bantul. The objects of this research were standardized seasonings inanimal and plant proteinsin the menu cycle of 10 days in Juny 2015. The data were analyzed descriptively and presented in tabular form and textural. Result: Standardized Seasonings in animal protein were B for satay and C for semur. Standardized seasonings in plant protein were B for bali, terik, rujak and D for bacem. The percentage of the use of seasoning than standardized seasoning for satay (148,7%), bali (130,3%), rujak(372%),for semur, terik and bacem the conformity are not not known because the standardized seasonings unwritten. The conformity of ingredient herbskind for satay (66,7%), semur (100%), bali (54,5%), rujak (50%), bacem (100%) and terik (100%). Conclusion:The conformity of herbs weight foranimal protein (124,3%) and plant protein (175,5%). The conformity of ingredient herbskind for animal protein (83,3%) and plant protein (76,1%). Standardized seasonings used were B, C and D.   Keywords: standardized seasonings, animal protein, plant protein

Effective Utilization of Soybean Curd Residue for Chicken Feed as a Plant Protein Source.

1999 ◽  
Vol 36 (5) ◽  
pp. 311-318 ◽  
Author(s):  
Prapakorn TARACHAI ◽  
Narin THONGWITTAYA ◽  
Hiroshi KAMISOYAMA ◽  
Koh-en YAMAUCHI
Keyword(s):  
Protein Source ◽  
Plant Protein ◽  
Effective Utilization ◽  
Soybean Curd ◽  
Soybean Curd Residue

Identification of Plant Protein Kinases in Response to Abiotic and Biotic Stresses Using SuperSAGE

2011 ◽  
Vol 12 (7) ◽  
pp. 643-656 ◽  
Author(s):  
Ederson Akio Kido ◽  
Pedranne Kelle de Araujo Barbosa ◽  
Jose Ribamar Costa Ferreira Neto ◽  
Valesca Pandolfi ◽  
Laureen Michelle Houllou-Kido ◽  
...  
Keyword(s):  
Protein Kinases ◽  
Plant Protein ◽  
Abiotic And Biotic Stresses ◽  
Biotic Stresses

Approaches for Analysing Norm Relationships

2017 ◽  
Author(s):  
Henning Grosse Ruse-Khan
Keyword(s):  
Conflict Resolution ◽  
Intellectual Property ◽  
International Law ◽  
Structure Building ◽  
Analytical Structure ◽  
Rules And Principles ◽  
Logical Order ◽  
International Law Commission ◽  
Rule Systems ◽  
Law Commission

This chapter discusses conflict-resolution tools and develops an analytical structure building on rules and principles in international intellectual property (IP) treaties, other rule-systems, and general international law to define norm relationships of interpretation and of conflict. Several tools are taken from the ‘toolbox’ developed in the Fragmentation Report of the International Law Commission and other fragmentation literature. Depending on the type of relationship at stake, the most appropriate legal tools to address them may vary. The ILC Report and Conclusions provide for some of the tools and to some extent for an analytical structure, a logical order for examining these relationships. As the chapter shows, for some types of legal relations other approaches are more adequate. They hence complement the ILC principles and need to be integrated in the set of tools available.

Nuts, cereals, seeds and legumes proteins derived emulsifiers as a source of plant protein beverages: A review

2019 ◽  
Vol 60 (16) ◽  
pp. 2742-2762 ◽  
Author(s):  
Sadia Qamar ◽  
Yady J. Manrique ◽  
Harendra Parekh ◽  
James Robert Falconer
Keyword(s):  
Plant Protein

Dry fractionation methods for plant protein, starch and fiber enrichment: A review

2019 ◽  
Vol 86 ◽  
pp. 340-351 ◽  
Author(s):  
Andrew Assatory ◽  
Michael Vitelli ◽  
Amin Reza Rajabzadeh ◽  
Raymond L. Legge
Keyword(s):  
Plant Protein ◽  
Dry Fractionation
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