A5078104712- Agriculture Sustainability and Environmental Impact
- Environmental Impact and Sustainability
- Food Waste Reduction and Sustainability
- Proteins in Food Systems
- Bioeconomy and Sustainability Development
- Sustainable Supply Chain Management
- Food composition and properties
- Botanical Research and Chemistry
- Plant and fungal interactions
- Organic Food and Agriculture
- Bioenergy crop production and management
- Economic and Environmental Valuation
- Green IT and Sustainability
- Environmental Policies and Emissions
- Rabbits: Nutrition, Reproduction, Health
- Seed and Plant Biochemistry
- Phosphorus and nutrient management
- Environmental Sustainability in Business
- Microplastics and Plastic Pollution
- Polymer Science and PVC
Institut für Energie- und Umweltforschung Heidelberg
2006-2024
Dry fractionated faba bean protein-rich flour (FPR) produced by milling/air classification, and protein isolate (FPI) acid extraction/isoelectric precipitation were compared in terms of composition, techno-functional properties, nutritional properties environmental impacts. FPR had a lower content (64.1%, dry matter (DM)) to FPI (90.1%, DM), due the inherent limitations air classification. Of two ingredients, demonstrated superior functionality, including higher solubility (85%), (32%) at pH...
In the European Union proteins for food are largely animal based, consisting of meat and dairy products. Almost all soy but also a larger part pulses cereals consumed in used nutrition. While livestock is an important source proteins, it creates substantial environmental impacts. The feed system closely linked to planetary health boundaries transformation healthy diets will require dietary shifts towards foods, such as nuts, fruits, vegetables legumes.Extrudated vegetable alternatives...
Similarly prepared protein isolates from blue lupin (Lupinus angustifolius) and white (L. albus) were assessed in relation to their composition, functional properties, nutritional attributes environmental impacts. Blue isolate (BLPI) (WLPI) found be quite similar although differences the electrophoretic profiles apparent. Both (LPIs) had good solubility (76.9% for BLPI 69.8% WLPI at pH 7) foaming properties. However, a remarkable difference heat gelation performance was observed between...
Extensive research shows that replacing animal protein with plant-based in the diet would strongly alleviate environmental impact of food system. However, much less attention has been given to socio-economic considerations dietary transitions. This study analyses performance innovative legume-based prototypes, developed Protein2Food project, and conventional animal-based products (chicken meat dairy milk). We implement a social life cycle assessment (sLCA) quantify compare their potential...
Going through an era where sustainability and definitions of fairness have been extended integrated into the agri-food chain, there is a need to understand, on multi-dimensional multinational level, structure value chain revenues consumers’ intentions regarding necessity foods. The study analyzed 1,020 questionnaires from Algeria, Germany, Greece, Italy, Tunisia revealing that taste prioritizes brand packaging. Social networks, including family friends, significantly influence purchase fair...