Oat proteins as emerging ingredients for food formulation: where we stand?
Author:
Funder
Generalitat de Catalunya
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00217-020-03661-2.pdf
Reference82 articles.
1. Boukid F (2020) Plant-based meat analogues: from niche to mainstream. Eur Food Res Technol 1:3. https://doi.org/10.1007/s00217-020-03630-9
2. FAO (2019) Oat production. http://www.fao.org/home/en/. Accessed 2 Sep 2020
3. Tanner G, Juhász A, Florides CG et al (2019) Preparation and characterization of avenin-enriched oat protein by chill precipitation for feeding trials in celiac disease. Front Nutr 6:162. https://doi.org/10.3389/fnut.2019.00162
4. Prosekov A, Babich O, Kriger O et al (2018) Functional properties of the enzyme-modified protein from oat bran. Food Biosci 24:46–49. https://doi.org/10.1016/j.fbio.2018.05.003
5. Beloshapka A, Buff P, Fahey G, Swanson K (2016) Compositional analysis of whole grains, processed grains, grain co-products, and other carbohydrate sources with applicability to pet animal nutrition. Foods 5:23. https://doi.org/10.3390/foods5020023
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