Effect of pre-treatment on in vitro gastric digestion of quinoa protein (Chenopodium quinoa Willd.) obtained by wet and dry fractionation-Reference-Cited by-同舟云学术

Effect of pre-treatment on in vitro gastric digestion of quinoa protein (Chenopodium quinoa Willd.) obtained by wet and dry fractionation

Published:2017-05-31 Issue:1 Volume:69 Page:1-11
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Opazo-Navarrete M.¹,Schutyser M. A. I.¹,Boom R. M.¹,Janssen A. E. M.¹

Affiliation:

1. Department of Food Process Engineering, Wageningen University, Wageningen, The Netherlands

Funder

CONICYT

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/09637486.2017.1332171

Reference33 articles.

1. Study of Some Physicochemical and Functional Properties of Quinoa (Chenopodium Quinoa Willd) Protein Isolates

2. Adler-Nielsen J. 1986. Enzymic hydrolysis of food proteins. New York: Elsevier Applied Science Publishers. p. 110–169.

3. Food Components in Fractions of Quinoa Seed.

4. Araujo-Farro PC, Amaral JP, Menegalli FC. 2005. Comparison of starch pasting and retrogradation properties of Quinoa (Chenopodium quinoa Willd), rice, potato, cassava, wheat and corn starches. Presented at 2nd Mercosur Congress on Chemical Engineering; Rio de Janeiro, Brazil.

5. Denaturation and in Vitro Gastric Digestion of Heat-Treated Quinoa Protein Isolates Obtained at Various Extraction pH

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