A review on amaranth protein: composition, digestibility, health benefits and food industry utilisation-Reference-Cited by-同舟云学术

A review on amaranth protein: composition, digestibility, health benefits and food industry utilisation

Published:2022-09-26 Issue:3 Volume:58 Page:1564-1574
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Rivero Meza Silvia Leticia¹^ORCID,Hirsch Ramos Adriano¹^ORCID,Cañizares Lázaro¹^ORCID,Raphaelli Chirle de Oliveria¹^ORCID,Bueno Peres Betina¹^ORCID,Gaioso César Augusto¹^ORCID,Egea Isabel²^ORCID,Estrada Yanira²^ORCID,Flores Francisco Borja²^ORCID,de Oliveira Mauricio¹^ORCID

Affiliation:

1. Department of Agroindustry Science and Technology Federal University of Pelotas 96010‐900 Pelotas Brazil

2. Department of Stress Biology and Plant Pathology CEBAS‐CSIC 30100 Espinardo‐Murcia Spain

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16056

Reference57 articles.

1. Exploring the potentials of underutilized grain amaranth (Amaranthus spp.) along the value chain for food and nutrition security: A review

2. Assessment of the protein quality of twenty nine grain amaranth (Amaranthus spp. L.) accessions using amino acid analysis and one-dimensional electrophoresis

3. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

4. Amaranth Market: Global Industry Analysis and Forecast (2021–2027) by Product Type Application and Region;2021. Accessed August 01 2022.https://www.maximizemarketresearch.com/market‐report/global‐amaranth‐market/81299/

5. Why do millets have slower starch and protein digestibility than other cereals?

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