Composition and Techno-functional Properties of Grape Seed Flour Protein Extracts-Reference-Cited by-同舟云学术

Composition and Techno-functional Properties of Grape Seed Flour Protein Extracts

Published:2022-01-11 Issue:1 Volume:2 Page:125-135
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Alvarez-Ossorio Carmen¹^ORCID,Orive Mikel¹,Sanmartín Esther¹^ORCID,Alvarez-Sabatel Saioa¹^ORCID,Labidi Jalel²,Zufia Jaime¹,Bald Carlos¹^ORCID

Affiliation:

1. AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia,Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain

2. Department of Chemical and Environmental Engineering, Biorefinery Processes Research Group, University of Basque Country UPV/EHU, Plaza Europa 1, 20018 Donostia-San Sebastian, Spain

Funder

Ekonomiaren Garapen eta Lehiakortasun Saila, Eusko Jaurlaritza

AZTI Foundation

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00367

Reference52 articles.

1. Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium

2. Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin