Physicochemical and Functional Characterization of Protein Isolated from Different Quinoa Varieties (Chenopodium quinoa Willd.)-Reference-Cited by-同舟云学术

Physicochemical and Functional Characterization of Protein Isolated from Different Quinoa Varieties (Chenopodium quinoa Willd.)

Published:2016-05 Issue:3 Volume:93 Page:275-281
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Steffolani M. Eugenia¹,Villacorta Paula¹,Morales-Soriano Eduardo R.²,Repo-Carrasco Ritva²,León Alberto E.¹,Pérez Gabriela T.¹

Affiliation:

1. Instituto de Ciencia y Tecnología de Alimentos Córdoba, CONICET, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, CC509, 5000, Córdoba, Argentina.

2. Universidad Nacional Agraria La Molina, Facultad de Industrias Alimentarias, Av. La Molina s/n, Lima, Peru.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-04-15-0083-R

Reference37 articles.

1. AACC International. Approved Methods of Analysis, 11th Ed. Method 08-01.01. Ash—Basic method. Approved April 13, 1961. Method 44-19.01. Moisture—Air-Oven method, drying at 135°. Approved April 13, 1961. Method 46-13.01. Crude protein—Micro-Kjeldahl method. Approved October 8, 1976. Available online only. AACC International: St. Paul, MN.

2. Study of Some Physicochemical and Functional Properties of Quinoa (Chenopodium Quinoa Willd) Protein Isolates

3. Comparative study of the functional properties of bambarra groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flours

4. Structure-function relationships of cowpea (Vigna unguiculata) globulin isolate: influence of pH and NaCl on physicochemical and functional properties

5. Protein-lipid interactions in food systems: a review

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