Development of a High Protein Beverage Based on Amaranth-Reference-Cited by-同舟云学术

Development of a High Protein Beverage Based on Amaranth

Published:2020-09-16 Issue:4 Volume:75 Page:599-607
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Manassero Carlos Alberto,Añón María Cristina,Speroni Francisco

Funder

Fondo para la Investigación Científica y Tecnológica

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11130-020-00853-9.pdf

Reference33 articles.

1. Manassero CA, Speroni F, Vaudagna SR (2019) High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice. LWT 101:54–60. https://doi.org/10.1016/j.lwt.2018.11.021

2. Mäkinen OE, Wanhalinna V, Zannini E, Arendt EK (2016) Foods for special dietary needs: non-dairy plant-based milk substitutes and fermented dairy-type products. Crit Rev Food Sci Technol 56:339–349. https://doi.org/10.1080/10408398.2012.761950

3. Schuster MJ, Wang X, Hawkins T, Painter JE (2018) Comparison of the nutrient content of cow’s milk and nondairy milk alternatives. What’s the difference? Nutr Today 53:153–159. https://doi.org/10.1097/NT.0000000000000284

4. Sisti M (2020) Proteínas y fibra de amaranto: actividad sobre el metabolismo de colesterol. Ph.D. Thesis, Universidad Nacional de La Plata, Argentine

5. Velarde-Salcedo AJ, Bojórquez-Velázquez E, de la Rosa AP B (2019) Amaranth. In: Johnson J, Wallace GT (eds) Whole grains and their bioactives: composition and health. Wiley, Hoboken, p 209–250

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