Nutraceutical protein isolate from pigeon pea (Cajanus cajan) milling waste by-product: functional aspects and digestibility-Reference-Cited by-同舟云学术

Nutraceutical protein isolate from pigeon pea (Cajanus cajan) milling waste by-product: functional aspects and digestibility

Published:2019 Issue:5 Volume:10 Page:2710-2719
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Tapal Arun¹²³⁴,Vegarud Gerd E.⁵⁶⁷⁸,Sreedhara Ashoka⁵⁶⁷⁸,Kaul Tiku Purnima¹²³⁴^ORCID

Affiliation:

1. Department of Protein Chemistry and Technology

2. CSIR-Central Food Technological Research Institute

3. Mysore

4. India

5. Department of Chemistry

6. Biotechnology and Food Science

7. Norwegian University of Life Science

8. Norway

Abstract

The aim of the present study was to utilize the protein from pigeon pea milling waste by-product for the preparation of protein isolate (PPI).

Funder

Department of Science and Technology, Ministry of Science and Technology

Norges Forskningsråd

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C8FO01933A

Reference42 articles.

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2. Pigeonpea composite collection and identification of germplasm for use in crop improvement programmes

3. Quality nutrition through pigeonpea—a review

4. Chemical Evaluation of the Nutritive Quality of Pigeon Pea [Cajanus cajan (L.) Millsp.]

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