Optimization of a Pilot-Scale Process for Producing Lupin Protein Isolates with Valuable Technological Properties and Minimum Thermal Damage-Reference-Cited by-同舟云学术

Optimization of a Pilot-Scale Process for Producing Lupin Protein Isolates with Valuable Technological Properties and Minimum Thermal Damage

Published:2005-12-08 Issue:1 Volume:54 Page:92-98
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

D'Agostina Alessandra¹,Antonioni Cristina¹,Resta Donatella¹,Arnoldi Anna¹,Bez Jürgen¹,Knauf Udo¹,Wäsche Andreas¹

Affiliation:

1. Laboratory of Food Chemistry and Mass Spectrometry, Department of Agri-Food Molecular Sciences, University of Milan, Via Celoria 2, Milan, Italy; Fraunhofer Institut Verfahrenstechnik und Verpackung, Giggenhauser Strasse 35, Freising, Germany; and E&E Verfahrenstechnik GmbH, Düsternstrasse 55, Warendorf, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0518094

Reference38 articles.

1. Effect of debittering treatment on the composition and protein components of lupine seed (Lupinus termis) flour

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