Chemical, Bioactive, and Functional Characterization of a Protein Preparation from <i>Prunus padus</i> L. Flour

This study analyzed the chemical, functional, and bioactive properties of a protein preparation obtained from bird cherry (<i>Prunus padus</i> L.) flour. The extraction process significantly increased the protein content from 15.44 g/100 g to 39.72 g/100 g and altered the lipid composition, with an...

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Autori principali:	Izabela Kusak, Joanna Miedzianka, Agnieszka Nemś, Alicja Kosmenda, Szymon Wolny
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2025-09-01
Serie:	Molecules
Soggetti:	<i>Prunus padus</i> L. flour protein preparation antioxidant properties amygdaline functional properties
Accesso online:	https://www.mdpi.com/1420-3049/30/18/3766
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