Production Process for High-Quality Pea-Protein Isolate with Low Content of Oligosaccharides and Phytate-Reference-Cited by-同舟云学术

Production Process for High-Quality Pea-Protein Isolate with Low Content of Oligosaccharides and Phytate

Published:2001-01-31 Issue:3 Volume:49 Page:1208-1212
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fredrikson Mattias¹,Biot Pierre¹,Alminger Marie Larsson¹,Carlsson Nils-Gunnar¹,Sandberg Ann-Sofie¹

Affiliation:

1. Department of Food Science, Chalmers University of Technology, P.O. Box 5401, S-402 29 Göteborg, Sweden, and Provital Industrie SA, Route fluviale 10, B7740 Warcoing, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf000708x

Reference19 articles.

1. Rackis, J. J. Oligosaccharides of Food Legumes; Alpha-Galactosidase Activity and the Flatus Problem. InPhysiological Effects of Food Carbohydrates; Jeanes, A., Hodge, J., Eds.; American Chemical Society: Washington, DC, 1975; pp 207−222.

2. Nutrient composition of and digestive response to whole and extracted dry beans

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