Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

Dry fractionated faba bean protein-rich flour (FPR) produced by milling/air classification, and faba bean protein isolate (FPI) produced by acid extraction/isoelectric precipitation were compared in terms of composition, techno-functional properties, nutritional properties and environmental impacts....

Celý popis

Uloženo v:
Podrobná bibliografie
Vydáno v:Foods
Hlavní autoři: Vogelsang-O’Dwyer, Martin, Petersen, Iben Lykke, Joehnke, Marcel Skejovic, Sørensen, Jens Christian, Bez, Juergen, Detzel, Andreas, Busch, Mirjam, Krueger, Martina, O’Mahony, James A., Arendt, Elke K., Zannini, Emanuele
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2020
Témata:
Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7143175/
https://ncbi.nlm.nih.gov/pubmed/32168773
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9030322
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!

Podobné jednotky