Composition of the Protein Ingredients from Insoluble Oat Byproducts Treated with Food-Grade Enzymes, Such as Amylase, Cellulose/Xylanase, and Protease

The manufacture of plant-based drinks has the drawback of a huge production of underexploited press cakes. In particular, the oat press cake is mainly used in feed formulation, whereas added-value applications in human nutrition are scarce. Considering that enzymatic treatments may be useful to impr...

Descripción completa

Detalles Bibliográficos
Autores principales: Aiello, Gilda, Li, Yuchen, Xu, Ruoxian, Boschin, Giovanna, Juodeikiene, Grazina, Arnoldi, Anna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623069/
https://www.ncbi.nlm.nih.gov/pubmed/34828977
http://dx.doi.org/10.3390/foods10112695

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623069/
https://www.ncbi.nlm.nih.gov/pubmed/34828977
http://dx.doi.org/10.3390/foods10112695

Ejemplares similares