Limited enzymatic hydrolysis of green coffee protein as a technique for preparing new functional food components

Valorisation of side-streams in food production has become an important booster for increased sustainability in food production. The objective of this work was to study and improve the functional properties of green coffee (GC) protein. Extraction of defatted GC meal by using PVPP slightly increased...

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Detalles Bibliográficos
Autores principales: Ali, Mostafa, Rawel, Harshadrai, Hellwig, Michael
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2022
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9873858/
https://www.ncbi.nlm.nih.gov/pubmed/36712220
http://dx.doi.org/10.1007/s13197-022-05646-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9873858/
https://www.ncbi.nlm.nih.gov/pubmed/36712220
http://dx.doi.org/10.1007/s13197-022-05646-3

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