Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 17 of 17 for “"Plant based protein"”.
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Impact of fungal fermentation on plant-based protein ingredients and pasta production waste
Plant proteins are an expanding market within the food industry, offering a promising solution to meet the nutritional demands of the world’s increasing population while also supporting the shift toward more sustainable food production. However, their protein quality and techno-functional …
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Immune and Endocrine Modulations Associated with Enhanced Plant-Based Protein Diets Within Freshwater Fish Species
… of bioprocessed soybean meals (BSBMs) as a protein replacement for marine-derived fish meal (MDFM) has gained momentum with the potential for aquafeed cost reduction, improved growth performance, and reducing exploitation on wild fish stocks. Further, potential health benefits and optimized …
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The Effect of Consuming Either Dairy Milk, Plant-Based Protein Beverage, or Low-Protein Almond Beverage on Body Composition, Proximal Femur Geometry, and Muscular Strength in Adolescent Athletes
… 500mL of either 1% chocolate dairy milk, plant-based protein beverage, and low-protein almond beverage three times per week for six months on body composition, muscular strength, and proximal femur geometry in adolescents participating in sports. Participants (n=112; 79 males, 33 females; …
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Translating plant protein benefits to consumer products: physicochemical, technological and nutritional aspects of utilising plant protein ingredients for cereal food applications
… at great risk. A global shift to predominantly plant-based diets as part of a food system transformation promises remedies for environmental implications as well as rising diet-related disease risks. Nonetheless, a decreased consumption of animal-based foods and increased inclusion of …
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Self-selection of animal by-product by poultry through utilization of choice feeding
… is a cheap and effective alternative to plant-based protein sources in the feed industry. Additionally, the importance of utilizing animal by-products is undervalued as it impacts several industries outside animal feed. Allowing poultry to choose between various feed ingredients including …
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Pea Protein De-flavoring by Ozone
An essential factor hindering the growth of the plant protein market is the presence of undesirable taste and flavor profiles. This study focuses on examining the effectiveness of ozone in diminishing the concentration of off-flavors and its influence on the structure and functionality of pea …
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Impact of multi-ingredient formulations to optimise exercise performance and training outcomes in physically active adults (>40 to 65 Years Old)
… investigated the short- and long-term effects of protein-based multi-ingredient supplements (MTN) compared the ingestion of isoenergetic carbohydrate-only comparator (COMP) ingested pre- (PREW) or post-workout (POSTW) on functional capacity and body composition in physically active middle-aged and …
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Evaluation of novel plant- and yeast-based protein sources on nutrient digestibility, fecal metabolites, and taurine status in dogs and cats
The rising demand for alternative protein sources in pet diets has driven the increased use of plant-based protein sources in diet formulations. However, the novelty of these ingredients has led to a paucity of information regarding digestibility and acceptability of these ingredients by dogs and …
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The potential for plant-based Meat in Africa - a proposed new approach using a system design methodology
… Thesis explores the potential application of new plant-based protein technologies to Sub-Saharan Africa. It demonstrates the use of a system design methodology to evaluate, assess and select a new approach to protein production. This is an important topic, because global protein production systems …
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Soluble carbohydrates in soybean - discovery of novel genetic resources and evaluation of known mutations
Soybean [Glycine max (L.) Merr.] is the leading protein meal source, primarily used to feed non-ruminant animals, such as poultry and swine. Additionally, soy products have garnered huge popularity as a high-quality plant-based protein source in vegetarian diets worldwide. Among soluble …
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Developing an integrated pest management program for edamame in Virginia
… due to its health benefits as an alternative, plant-based protein. Due to the lack of domestic production, most edamame is imported from Asia. In an attempt to increase domestic production, research efforts have begun in Virginia and other regions to develop cultivars and best management …
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Zein nanocarriers for bioactive ingredients encapsulation and delivery
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2025-12-01
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Consumer perceptions and intentions towards sustainable meat consumption and lab-grown meat in Australia
… led to growing demand for alternative sources of protein, and the use of production-related credence attributes and related ‘sustainability’ labels on meat products. To address these issues, this thesis aims to increase understanding of Australian consumers’ views and intentions regarding …
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Impact of a transition to diets from sustainable sources on micronutrient intakes and status
… transition will result in greater reliance on plant-based protein sources coupled with reductions in animal source foods. The evidence base underpinning the formulation of nutrition policy lacks data on the feasibility, safety and effectiveness of translating sustainable dietary guidelines into …
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BIOACTIVE-RICH MUSHROOMS FOR FOOD REFORMULATION
… have fueled the rapid expansion of plant-based protein sources, with bioactive-rich mushrooms (BRMs) emerging as a frontrunner. Extracts and powders of BRMs are widely used as dietary supplements and functional foods, particularly in Eastern countries, due to their high nutritional …
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Fortification of baked products with soy protein: studying the effects of baking with soy protein and potential use in the development of hands-on food science education modules
Soy protein ingredients are of interest for the development of high-protein bakery foods because soy is a plant-based protein that contains adequate amounts of all essential amino acids. Fortification of bakery foods with soy protein results in changes to physical properties (water absorption, …
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Understanding the Effect of Extrusion Processing Parameters on Physical, Nutritional and Rheological Properties of Soy White Flakes Based Aquafeed in a Single Screw Extruder
… aquafeed. As fishmeal is expensive, alternative plant based protein sources such as soybean has shown to be a good alternative for aquafeed production. The present study was done to investigate the effect of soy white flakes (SWF) as an alternative source of protein in the production of …