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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...

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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

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