期刊
FOOD RESEARCH INTERNATIONAL
卷 116, 期 -, 页码 419-429出版社
ELSEVIER
DOI: 10.1016/j.foodres.2018.08.056
关键词
Vegetable protein; Functional properties; Enzymatic hydrolyzates
资金
- Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET)
- Agencia Nacional de Promotion Cientifica y Tecnolegica [PICT 2014-1571]
- Universidad Catolica Argentina
- Universidad Nacional de Rosario [1BIO430]
Amaranth, quinoa and chia are non-conventional sources of proteins whose interest has increased in recent years due to their excellent nutritional value. Vegetable proteins can be used as food ingredients to replace animal proteins in human diet. The present article provides a comprehensive analysis of amaranth, quinoa and chia proteins and focuses on their solubility, superficial, gelling and textural properties as well as on the biological activities of enzymatic hydrolyzates.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据