Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

Dry fractionated faba bean protein-rich flour (FPR) produced by milling/air classification, and faba bean protein isolate (FPI) produced by acid extraction/isoelectric precipitation were compared in terms of composition, techno-functional properties, nutritional properties and environmental impacts....

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Detalles Bibliográficos
Autores principales: Vogelsang-O’Dwyer, Martin, Petersen, Iben Lykke, Joehnke, Marcel Skejovic, Sørensen, Jens Christian, Bez, Juergen, Detzel, Andreas, Busch, Mirjam, Krueger, Martina, O’Mahony, James A., Arendt, Elke K., Zannini, Emanuele
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143175/
https://www.ncbi.nlm.nih.gov/pubmed/32168773
http://dx.doi.org/10.3390/foods9030322

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143175/
https://www.ncbi.nlm.nih.gov/pubmed/32168773
http://dx.doi.org/10.3390/foods9030322

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