Pulses-derived proteins for the plant-based market: opportunities to reduce postharvest loss and waste
Author:
Publisher
Elsevier BV
Subject
Biomedical Engineering,Bioengineering,Biotechnology
Reference56 articles.
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1. Common bean processing to obtain an unconventional protein ingredient for the food industry;2024-04-17
2. Editorial overview: Biotechnologies and bioinspired approaches for reducing loss and waste of foods of plant origin;Current Opinion in Biotechnology;2024-02
3. Effect of transglutaminase on taste characteristics of pea protein hydrolysates through altering the composition of amino acids and peptides;Food Bioscience;2023-12
4. Levels and types of microbial contaminants in different plant-based ingredients used in dairy alternatives;International Journal of Food Microbiology;2023-12
5. Fourier‐transform infrared spectroscopy: An inexpensive, rapid, and less‐destructive tool for starch and resistant starch analysis from pulse flour;The Plant Phenome Journal;2023-10-16
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