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Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch
The effects of high-pressure processing (HPP) and heat treatment on the digestibility of protein and starch in pea protein concentrate (PPC) were investigated. Samples of PPC with 5% (5 P) and 15% (15 P) protein were treated by HPP (600 MPa/5 °C/4 min) or heat (95 °C/15 min) and their in vitro stati...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Nature Publishing Group UK
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8755827/ https://www.ncbi.nlm.nih.gov/pubmed/35022417 http://dx.doi.org/10.1038/s41538-021-00116-0 |