Cargando…
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...
Autores principales: | Jeżowski, Paweł, Polcyn, Karolina, Tomkowiak, Agnieszka, Rybicka, Iga, Radzikowska, Dominika |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
De Gruyter
2020
|
Materias: | |
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 |
Ejemplares similares
-
The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice
por: Kowalczewski, Przemysław Łukasz, et al.
Publicado: (2019) -
Membrane Filtration-Assisted Enzymatic Hydrolysis Affects the Biological Activity of Potato Juice
por: Kowalczewski, Przemysław Łukasz, et al.
Publicado: (2021) -
Effect of Thermal Processing on Antioxidant Activity and Cytotoxicity of Waste Potato Juice
por: Kowalczewski, Przemysław Łukasz, et al.
Publicado: (2019) -
Selection of Parental Material to Maximize Heterosis Using SNP and SilicoDarT Markers in Maize
por: Tomkowiak, Agnieszka, et al.
Publicado: (2019) -
Chemical Composition and Antioxidant Properties of Powders Obtained from Different Plum Juice Formulations
por: Michalska, Anna, et al.
Publicado: (2017)