Acacia seed proteins: Low or high quality? A comprehensive review-Reference-Cited by-同舟云学术

Acacia seed proteins: Low or high quality? A comprehensive review

Published:2019-12-03 Issue:1 Volume:19 Page:21-43
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Adiamo Oladipupo Q.¹^ORCID,Netzel Michael E.¹^ORCID,Hoffman Louwrens C.¹^ORCID,Sultanbawa Yasmina¹^ORCID

Affiliation:

1. Centre for Nutrition and Food SciencesQueensland Alliance for Agriculture and Food Innovation (QAAFI)The University of Queensland Coopers Plains Queensland Australia

Funder

Australian Research Council (ARC) Industrial Transformation Training Centre (ITTC) for Uniquely Australian Foods

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12508

Reference136 articles.

1. Metabolomic profiling and antioxidant activity of some Acacia species

2. Chemical composition of Acacia colei and Acacia tumida seeds—potential food sources in the semi-arid tropics

3. Adewusi S. Falade O. &Harwood C.(2011).Wattle as food: Nutritional and toxic considerations. Paper presented at the World Vision Australia Workshop Proceedings Australia.

4. Functional Properties and Protein Digestibility of Protein Concentrates and Isolates Produced from Kariya (H ildergadia bateri ) Seed

5. Isolation and structural properties of the major protein fraction in Australian wattle seed (Acacia victoriae Bentham)

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