Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies

Legumes have been known for centuries for their good nutritional properties. Unfortunately, during processing, from 5 to 25% of this production is wasted, generating by-products that can still be a rich source of useful compounds, such as proteins, which can still be used in food and feed formulatio...

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Detalles Bibliográficos
Autores principales: Prandi, Barbara, Zurlini, Chiara, Maria, Cigognini Ilaria, Cutroneo, Sara, Di Massimo, Martina, Bondi, Marika, Brutti, Andrea, Sforza, Stefano, Tedeschi, Tullia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8326449/
https://www.ncbi.nlm.nih.gov/pubmed/34350207
http://dx.doi.org/10.3389/fnut.2021.695793

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8326449/
https://www.ncbi.nlm.nih.gov/pubmed/34350207
http://dx.doi.org/10.3389/fnut.2021.695793

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