Composition, Structure, and Techno-Functional Characteristics of the Flour, Protein Concentrate, and Protein Isolate from Purslane (Portulaca oleracea L.) Seeds

One potential avenue to increase the production of valuable protein ingredients for the food industry is developing vegetable proteins from non-traditional plant sources. In the present study, the composition, structure and techno-functional characteristics of defatted purslane flour (DF), protein c...

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Detalles Bibliográficos
Autores principales: Rayan, Ahmed M., Swailam, Hesham M., Hamed, Yahya S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2022
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9947059/
https://www.ncbi.nlm.nih.gov/pubmed/36357659
http://dx.doi.org/10.1007/s11130-022-01028-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9947059/
https://www.ncbi.nlm.nih.gov/pubmed/36357659
http://dx.doi.org/10.1007/s11130-022-01028-4

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