Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications

Faba beans (Vicia faba L.) show exciting prospects as a sustainable source of protein and fibre, with the potential to transition to a more sustainable food production. This study reveals the compositional, nutritional and techno-functional characteristics of two protein isolates from faba beans (Vi...

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Detalles Bibliográficos
Autores principales: Krause, Magdalena, Sørensen, Jens Christian, Petersen, Iben Lykke, Duque-Estrada, Patrícia, Cappello, Claudia, Tlais, Ali Zein Alabiden, Di Cagno, Raffaella, Ispiryan, Lilit, Sahin, Aylin W., Arendt, Elke K., Zannini, Emanuele
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001187/
https://www.ncbi.nlm.nih.gov/pubmed/36900436
http://dx.doi.org/10.3390/foods12050919

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001187/
https://www.ncbi.nlm.nih.gov/pubmed/36900436
http://dx.doi.org/10.3390/foods12050919

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