Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients

Plant protein concentrates and isolates are used to produce alternatives to meat, dairy and eggs. Fractionation of ingredients and subsequent processing into food products modify the techno-functional and nutritional properties of proteins. The differences in composition and structure of plant prote...

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Detalles Bibliográficos
Autores principales: Rivera del Rio, Andrea, Boom, Remko M., Janssen, Anja E. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8955167/
https://www.ncbi.nlm.nih.gov/pubmed/35327292
http://dx.doi.org/10.3390/foods11060870

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8955167/
https://www.ncbi.nlm.nih.gov/pubmed/35327292
http://dx.doi.org/10.3390/foods11060870

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