Effects of thermal processing on the nutritional and functional properties of defatted conophor nut (Tetracarpidium conophorum) flour and protein isolates

Conophor nut (Tetracarpidium conophorum) was processed using different heat treatments to explore its full potential as food ingredients. The raw, boiled, and toasted nuts were defatted and the proteins isolated by alkaline solubilization and isoelectric precipitation. The variously processed nuts w...

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Detalles Bibliográficos
Autores principales: Iyenagbe, David O., Malomo, Sunday A., Idowu, Atinuke O., Badejo, Adebanjo A., Fagbemi, Tayo N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5694875/
https://www.ncbi.nlm.nih.gov/pubmed/29188045
http://dx.doi.org/10.1002/fsn3.508

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5694875/
https://www.ncbi.nlm.nih.gov/pubmed/29188045
http://dx.doi.org/10.1002/fsn3.508

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