Green technologies for the extraction of proteins from jackfruit leaves (Artocarpus heterophyllus Lam)

Author:

Moreno-Nájera Laura Cristina,Ragazzo-Sánchez Juan Arturo,Gastón-Peña Cristina Regla,Calderón-Santoyo MontserratORCID

Funder

Tecnologico Nacional de Mexico

CYTED

CONACYT

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference35 articles.

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2. Badui S, Guerrero I, López E, Armenta R. Química de los alimentos. 4a ed. Ed. Pearson, México, 717 p (2006)

3. Barbosa-Cánovas GV, Palou E, Pothakamury UR, Swanson BG. Conservación no térmica de alimentos. Ed. Acribia. S.A. Department of Biological Systems Engineering, Washington State University, USA. (1999)

4. Boye JI, Aksay S, Roufik S, Ribéreau S, Mondor M, Farnworth E, Rajamohamed SH. Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Res. Int. 43: 537-546 (2010)

5. Bradford MM. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem.72: 248-254 (1976)

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