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 3 of 3 for “"Red lentil"”.
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ASSESSMENT OF PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FIBRE-RICH FRACTIONS OF YELLOW PEA AND RED LENTIL TO USE IN LOW-FAT PORK BOLOGNA
… of fibre fractions from yellow pea and red lentil, as well as their application in low-fat pork bologna. The effects of lab-scale hydrothermal treatment (HT) were also investigated. This project was divided into three studies. In study 1, chemical composition and functional properties of …
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The optimization of plant protein meat re-placers and clean label water binders in processed meat (white pudding and chicken)
… alternatives is continuing to grow. A sequential reduction of meat and animal fat with either chickpea or red lentil protein was performed in white pudding, with the overall goal of producing an acceptable 100% vegan product, or failing this, identifying the optimal replacement level that was …
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Investigation of plant protein functionality for food applications and health benefits
… the structural and emulsifying properties of red lentil protein isolate (RLPI) under different pH and heating conditions. RLPI was treated at pH 2 and 7 at 85 °C for up to 24 hours. Transmission electron microscopy (TEM) and SDS-PAGE analyses indicated that prolonged heating led to the …