Brewing by-product valorisation: trub debittered for nutritional and quality improvement of pasta-Reference-Cited by-同舟云学术

Brewing by-product valorisation: trub debittered for nutritional and quality improvement of pasta

Published:2022-07-01 Issue:7 Volume:73 Page:915-926
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:

Saraiva Bianka Rocha¹^ORCID,Zancheta Julia Castilho²^ORCID,Sversut Gibin Mariana³^ORCID,Anjo Fernando Antônio¹^ORCID,Lazzari Anderson¹^ORCID,Machado Filho Evandro Ribeiro¹^ORCID,Sato Francielle³^ORCID,Matumoto-Pintro PaulaToshimi¹^ORCID

Affiliation:

1. Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Maringá, Brazil

2. Laboratório de Tecnologia de Transformação e Conservação de Produtos Agropecuários, Universidade Estadual de Maringá, Maringá, Brazil

3. Programa de Pós-Graduação em Física, Universidade Estadual de Maringá, Maringá, Brazil

Funder

CNPq

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/09637486.2022.2090519

Reference49 articles.

1. Alexandratos N, Bruinsma J. 2012. World Agriculture towards 2030/2050: the 2012 revision. ESA Working Paper No. 12-03, June 2012, Agricultural Development Economics Division, Food and Agriculture Organization of the United Nations.

2. FT-IR Spectroscopy for the Identification of Binding Sites and Measurements of the Binding Interactions of Important Metal Ions with Bovine Serum Albumin

3. Quality Characterization of Pasta Enriched with Mustard Protein Isolate

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