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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer India
2022
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| Materias: | |
| 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 |