Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies

Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies

Legumes have been known for centuries for their good nutritional properties. Unfortunately, during processing, from 5 to 25% of this production is wasted, generating by-products that can still be a rich source of useful compounds, such as proteins, which can still be used in food and feed formulatio...

Full description

Bibliographic Details
Main Authors: Barbara Prandi, Chiara Zurlini, Cigognini Ilaria Maria, Sara Cutroneo, Martina Di Massimo, Marika Bondi, Andrea Brutti, Stefano Sforza, Tullia Tedeschi
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-07-01
Series:Frontiers in Nutrition
Subjects:
legumes (fabaceae)
agri-food by-products
proteins
extraction method
enzymatic hydrolysis
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2021.695793/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2021.695793/full

Similar Items