Novel Methodologies for Food Quality and Provenance Fingerprints Assessment

Lignende værker

• Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients
  af: Andrea Rivera del Rio, et al.
  Udgivet: (2022-03-01)
• Macronutrients, Amino and Fatty Acid Composition, Elements, and Toxins in High-Protein Powders of Crickets, Arthrospira, Single Cell Protein, Potato, and Rice as Potential Ingredients in Fermented Food Products
  af: Adam S. Grdeń, et al.
  Udgivet: (2022-12-01)
• Nutrients, Functions and Application Prospects of Yeast Protein in Sports Nutrition Foods
  af: Xiaopeng YOU, et al.
  Udgivet: (2024-04-01)
• Safety of pea and rice protein fermented by Shiitake (Lentinula edodes) mycelia as a Novel food pursuant to Regulation (EU) 2015/2283
  af: EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), et al.
  Udgivet: (2022-04-01)
• Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health
  af: Nneka Ajomiwe, et al.
  Udgivet: (2024-06-01)