Cassava leaves as an alternative protein source: Effect of alkaline parameters and precipitation conditions on protein extraction and recovery-Reference-Cited by-同舟云学术

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Cassava leaves as an alternative protein source: Effect of alkaline parameters and precipitation conditions on protein extraction and recovery

Published:2024-09 Issue: Volume:192 Page:114807
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Grella Miranda Cristiane,Speranza Paula,Carla Kawazoe Sato Ana

Funder

National Council for Scientific and Technological Development

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior

Publisher

Elsevier BV

Reference44 articles.

1. Akyüz, A., Ersus, S., 2021. Optimization of enzyme assisted extraction of protein from the sugar beet (Beta vulgaris L.) leaves for alternative plant protein concentrate production. Food Chemistry, 335(February 2020), 127673. doi: 10.1016/j.foodchem.2020.127673.

2. Plant leaf proteins for food applications: Opportunities and challenges;Anoop;Comprehensive Reviews in Food Science and Food Safety,2023

3. Upcycled by-product use in agri-food systems from a consumer perspective: A review of what we know, and what is missing;Aschemann-Witzel;Technological Forecasting and Social Change,2021

4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

5. Cameron, D. R., Weber, M. E., Idziak, E. S., Neufeld^, R. J., Cooper, D. G., Kinsella, K. N. , & Agrie, J. E. J. (1991). Determination of interfacial areas in emulsions using turbidimetric and droplet size data: Correction of the formula for emulsifying activity index. Journal of Agricultural and Food Chemistry, 39, 655–659.

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