Recovery, Isolation and Characterization on Food Proteins

• Beste egile batzuk: Schweiggert-Weisz, Ute (Argitaratzailea), Zannini, Emanuele (Argitaratzailea)
• Formatua: Baliabide elektronikoa Liburu kapitulua
• Hizkuntza: ingelesa
• Argitaratua: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Gaiak: 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; n/a
• Sarrera elektronikoa: DOAB: download the publication; DOAB: description of the publication

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...