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The sustainability paradox of processing plant proteins

The production of sustainable plant-based foods is not simply a question of which process has the lowest environmental impact in the food chain. We have to consider that different degrees of processing might result in different degrees of plant protein nutritional quality in the final food product.

Detalles Bibliográficos
Autores principales: Duque-Estrada, Patrícia, Petersen, Iben Lykke
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10368665/
https://www.ncbi.nlm.nih.gov/pubmed/37491430
http://dx.doi.org/10.1038/s41538-023-00214-1
Descripción
Sumario:The production of sustainable plant-based foods is not simply a question of which process has the lowest environmental impact in the food chain. We have to consider that different degrees of processing might result in different degrees of plant protein nutritional quality in the final food product.