Food processing for the improvement of plant proteins digestibility-Reference-Cited by-同舟云学术

Food processing for the improvement of plant proteins digestibility

Published:2019-11-25 Issue:20 Volume:60 Page:3367-3386
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:

Sá Amanda Gomes Almeida¹^ORCID,Moreno Yara Maria Franco²^ORCID,Carciofi Bruno Augusto Mattar¹^ORCID

Affiliation:

1. Department of Chemical Engineering and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil;

2. Department of Nutrition, Graduate Program in Nutrition, Federal University of Santa Catarina, Florianópolis, Brazil

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2019.1688249

Reference149 articles.

1. Studies on karkade (Hibiscus sabdariffa): protease inhibitors, phytate, in vitro protein digestibility and gossypol content

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

3. Evaluation of the Nutritional Quality of the Grain Protein of New Amaranths Varieties

4. Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity – A practical and critical review

5. A Pepsin Pancreatin Digest Index of Protein Quality Evaluation

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