<i>In vitro</i> protein digestibility of RuBisCO-enriched wheat dough: a comparative study with pea and gluten proteins-Reference-Cited by-同舟云学术

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In vitro protein digestibility of RuBisCO-enriched wheat dough: a comparative study with pea and gluten proteins

Published:2024 Issue:9 Volume:15 Page:5132-5146
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Ducrocq Maude¹²,Boire Adeline²,Bourlieu-Lacanal Claire¹,Barron Cécile¹,Nawrocka Agnieszka³,Morel Marie-Hélène¹,Anton Marc²,Micard Valérie¹^ORCID

Affiliation:

1. Univ. Montpellier, INRAE, Institut Agro, IATE, Montpellier, France

2. INRAE, UR1268 BIA, F-44300, Nantes, France

3. Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland

Abstract

What is the effect of a RuBisCO enrichment on the nutritional quality of proteins in wheat-based foods in comparison to the commonly used pea proteins?

Funder

Horizon 2020 Framework Programme

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO05652J

Reference73 articles.

1. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

2. Protein production: planet, profit, plus people?

3. Public health benefits of strategies to reduce greenhouse-gas emissions: food and agriculture

4. Leaf Proteins as Foodstuffs, Amino Acid Composition of Leaf Protein Concentrates

5. GREEN LEAVES AS A SOURCE OF PROTEINS AND OTHER NUTRIENTS

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