Peanut as a Source of Sustainable Vegetable Protein-Processes and Applications

Author:

Dean Lisa L.

Publisher

Elsevier

Reference108 articles.

1. Rice milk fortification using calcium hydroxyl phosphate nanoparticles and hydrolyzed protein fractions;Abdelhamid;Egyptian Journal of Chemistry,2020

2. Chemical, in-vitro protein digestibility, minerals and amino acids composition of edible seeds (Arachis hypogaea L.);Abdualrahm;Science International,2013

3. Towards the development of peanut-wheat flour composite dough: Influence of reduced-fat peanut flour on bread quality;Adeboye;Journal of Food Processing and Preservation,2018

4. American Peanut Council. (2022). Fact sheet. U.S. Peanut-A global leader in sustainability. Retrieved from: https://thesustainabilityalliance.us/u-s-peanuts-fact-sheet/.

5. Peanut flour aggregation with polyphenolic extracts derived from peanut skin inhibits IgE binding capacity and attenuates RBL-2H3 cells degranulation via MAPK signaling pathways;Bansode;Food Chemistry,2018

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