Proteins isolated from Ganxet common bean ( Phaseolus vulgaris L.) landrace: techno‐functional and antioxidant properties-Reference-Cited by-同舟云学术

Proteins isolated from Ganxet common bean ( Phaseolus vulgaris L.) landrace: techno‐functional and antioxidant properties

Published:2021-07-05 Issue:11 Volume:56 Page:5452-5460
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Aguiló‐Aguayo Ingrid¹^ORCID,Álvarez Carlos²^ORCID,Saperas Montse³,Rivera Ana⁴⁵,Abadias Maribel¹,Lafarga Tomás¹⁶

Affiliation:

1. IRTA Postharvest Programme, Edifici Fruitcentre Parc Científic i Tecnològic Agroalimentari de Lleida Parc de Gardeny Lleida Catalonia 25003 Spain

2. Department of Food Quality and Sensory Analysis Teagasc Food Research Centre Dublin 15 Ireland

3. Grup de Recerca en Cuina i Gastronomia CETT‐UB Campus Turisme, Hoteleria i Gastronomia, Av. Can Marcet 36‐38 Barcelone 08035 Spain

4. Miquel Agustí Foundation Campus Baix Llobregat, Esteve Terrades 8 Castelldefels 08860 Spain

5. Department of Agri‐Food Engineering and Biotechnology Universitat Politècnica de Catalunya BarcelonaTech Campus Baix Llobregat, Esteve Terrades 8 Castelldefels 08860 Spain

6. Department of chemical Engineering University of Almeria Almeria Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15201

Reference45 articles.

1. Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinella aurita) by-products proteins

2. Characteristics of a common bean landrace (Phaseolus vulgaris L) of great culinary value and selection of a commercial inbred line

3. Variability in some texture characteristics and chemical composition of common beans (Phaseolus vulgaris L.)

4. Chemical composition, molecular mass distribution and antioxidant capacity of rohu (Labeo rohita) roe (egg) protein hydrolysates prepared by gastrointestinal proteases

5. An investigation of the dissociation and denaturation of legumin by salts using laser light scattering and circular dichroism spectroscopy

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