Technological and antioxidant properties of proteins obtained from waste potato juice

The article presents the technological and antioxidant properties of potato juice (PJ) protein concentrate obtained by the novel ultrafiltration method. Commercial products, obtained from waste PJ by the traditional method of acid coagulation of proteins, were studied for comparison. Functional prop...

Descripción completa

Detalles Bibliográficos
Autores principales: Jeżowski, Paweł, Polcyn, Karolina, Tomkowiak, Agnieszka, Rybicka, Iga, Radzikowska, Dominika
Formato: Online Artículo Texto
Lenguaje:English
Publicado: De Gruyter 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7874540/
https://www.ncbi.nlm.nih.gov/pubmed/33817226
http://dx.doi.org/10.1515/biol-2020-0046

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7874540/
https://www.ncbi.nlm.nih.gov/pubmed/33817226
http://dx.doi.org/10.1515/biol-2020-0046

Ejemplares similares