المؤلفون: Ourania Gouseti, Mads Emil Larsen, Ashwitha Amin, Serafim Bakalis, Iben Lykke Petersen, Rene Lametsch, Poul Erik Jensen

المصدر: Foods, Vol 12, Iss 13, p 2518 (2023)

مصطلحات موضوعية: protein functionality, plant-based foods, protein hydrolysis, cross-linking, deamidation, enzyme-assisted extraction, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/13/2518; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/d45c23521f6246baad3269ddf0bd5277

المؤلفون: Ashwitha Amin, Iben Lykke Petersen, Christian Malmberg, Vibeke Orlien

المصدر: Amin, A, Petersen, I L, Malmberg, C & Orlien, V 2022, ' Perspective on the Effect of Protein Extraction Method on the Antinutritional Factor (ANF) Content in Seeds ', ACS Food Science & Technology, vol. 2, no. 4, pp. 604-612 . https://doi.org/10.1021/acsfoodscitech.1c00464

مصطلحات موضوعية: oilseed, cereal, Chemistry (miscellaneous), Organic Chemistry, wet extraction, dry fractionation, legume, protein extraction, antinutritional factor (ANF), Food Science, Analytical Chemistry

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04b160d34804dd3c8e3dbd413d9fdbbe