In Vitro Digestion and Colonic Fermentation of UHT Treated Faba Protein Emulsions: Effects of Enzymatic Hydrolysis and Thermal Processing on Proteins and Phenolics

Faba bean (Vicia faba L.) protein is a new plant protein alternative source with high nutrient content especially protein and phenolic compounds. The present study investigated physicochemical properties, phenolic content, antioxidant potential, and short chain fatty acids (SCFAs) production during...

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Detalles Bibliográficos
Autores principales: Gu, Jingyu, Li, Minhao, Nawaz, Malik Adil, Stockmann, Regine, Buckow, Roman, Suleria, Hafiz A. R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9824445/
https://www.ncbi.nlm.nih.gov/pubmed/36615747
http://dx.doi.org/10.3390/nu15010089

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9824445/
https://www.ncbi.nlm.nih.gov/pubmed/36615747
http://dx.doi.org/10.3390/nu15010089

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