Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives-Reference-Cited by-同舟云学术

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Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives

Published:2021-03-27 Issue: Volume: Page:1-31
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Boukid Fatma¹,Rosell Cristina M.²,Rosene Sara³,Bover-Cid Sara¹,Castellari Massimo¹

Affiliation:

1. Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain

2. Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia, Spain

3. General Mills, Golden Valley, Minnesota, USA

Funder

CERCA Programme

Generalitat Valenciana

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1901649

Reference403 articles.

1. Raw cow’s milk consumption and allergic diseases – The potential role of bioactive whey proteins

2. Evaluating potential risks of food allergy of novel food sources based on comparison of proteins predicted from genomes and compared to www.AllergenOnline.org

3. Effect of isolation techniques on the characteristics of pigeon pea (Cajanus cajan ) protein isolates

4. Cell wall disruption: An effective strategy to improve the nutritive quality of microalgae in African catfish ( Clarias gariepinus )

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