Biological properties of almond proteins produced by aqueous and enzyme-assisted aqueous extraction processes from almond cake

The almond cake is a protein-rich residue generated by the mechanical expression of the almond oil. The effects of the aqueous (AEP) and enzyme-assisted aqueous extraction processes (EAEP) on the biological properties of the almond cake protein were evaluated. Total phenolic content (TPC), antioxida...

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Detalles Bibliográficos
Autores principales: de Souza, Thaiza S. P., Dias, Fernanda F. G., Oliveira, Joana Paula S., de Moura Bell, Juliana M. L. N., Koblitz, Maria Gabriela B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7331752/
https://www.ncbi.nlm.nih.gov/pubmed/32616827
http://dx.doi.org/10.1038/s41598-020-67682-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7331752/
https://www.ncbi.nlm.nih.gov/pubmed/32616827
http://dx.doi.org/10.1038/s41598-020-67682-3

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