Recovery, Isolation and Characterization on Food Proteins

Proteins play an important role in human nutrition. At present, most of our protein requirement is covered by animal proteins. However, the production of animal proteins is associated with a high consumption of resources and land/sea, which contributes considerably to greenhouse gas emissions. Ther...

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Detalles Bibliográficos
Otros Autores:	Schweiggert-Weisz, Ute (Editor), Zannini, Emanuele (Otro)
Formato:	Libro electrónico
Idioma:	Inglés
Publicado:	Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
Materias:	Technology: general issues Chemical engineering enzymatic hydrolysis fermentation lupin protein functional properties sensory profile lupin allergy lup an 1 plant protein secalin rye prolamin protein acylation capric acid emulsifying agent foaming agent atomic force microscope circular dichroism phytic acid green extraction soybean proteins soybean okara pea (Pisum sativum L.) spray-dry protein characterization pea allergens canola protein solubility dietary fiber starch gelatinization extrusion expansion biopolymers closed-cavity rheometer BSG fibre fortification glycaemic index bread dough quality gluten network nutritional value brewers' spent grain barley protein by-product valorisation brewing waste food ingredient
Ver en Biblioteca Universitat Ramon Llull:	https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009669511906719