Replacement of animal proteins in food: How to take advantage of nutritional and gelling properties of alternative protein sources.

Given the growing world population, there is a need to balance animal and vegetable sources of dietary protein and to limit overall protein resources, and food formulation has to consider alternative protein sources as a way to meet human requirements. The protein concentration, essential amino acids (EAA) of all protein sources were analyzed with respect to human needs along with additional macronutrients of nutritional and energy interest ( carbohydrates and lipids). New indexes are proposed to classify the alternative protein sources considering their EAA balance and how it may change during food processing.

Kinetics of bread crumb hydration as related to porous microstructure.

During oral processing and throughout the digestion process, hydration mechanisms have a key influence on the functional properties of food. This is the case with bread, for which hydration may affect the kinetics of starch hydrolysis as well as taste, aroma and texture perceptions. In this context, the aim of the present study is to understand how crumb porous micro-architecture impacts hydration kinetics.