Production of Bio-Functional Protein through Revalorization of Apricot Kernel Cake

The study describes and compares bio-functional properties and thein vitrodigestibility of protein isolates from apricot oil cakes obtained by supercritical fluid extraction and cold pressing, as control. Protein isolates have the potential to be food ingredients with amygdalin contents in an amount...

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Detalles Bibliográficos
Autores principales: Čakarević, Jelena, Vidović, Senka, Vladić, Jelena, Gavarić, Aleksandra, Jokić, Stela, Pavlović, Nika, Blažić, Marijana, Popović, Ljiljana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723179/
https://www.ncbi.nlm.nih.gov/pubmed/31390766
http://dx.doi.org/10.3390/foods8080318

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723179/
https://www.ncbi.nlm.nih.gov/pubmed/31390766
http://dx.doi.org/10.3390/foods8080318

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