Development of a Statistical Workflow for Screening Protein Extracts Based on Their Nutritional Composition and Digestibility: Application to Elderly

The objective of the study is to develop a workflow to screen protein extracts and identify their nutritional potential as high quality nutritional culinary aids for recipes for the elderly. Twenty-seven protein extracts of animal, vegetable, and dairy origin were characterized. We studied their fat...

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Detalles Bibliográficos
Autores principales: Duval, Angéline, Sayd, Thierry, Aubry, Laurent, Ferreira, Claude De Oliviera, Ferraro, Vincenza, Sante-Lhoutellier, Véronique
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7589855/
https://www.ncbi.nlm.nih.gov/pubmed/33092127
http://dx.doi.org/10.3390/foods9101499

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7589855/
https://www.ncbi.nlm.nih.gov/pubmed/33092127
http://dx.doi.org/10.3390/foods9101499

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