Artículo

Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates

López, Débora NataliaIcon ; Galante, MicaelaIcon ; Raimundo, Geraldine; Spelzini, DaríoIcon ; Boeris, ValeriaIcon
Fecha de publicación: 02/2019
Editorial: Elsevier Science
Revista: Food Research International
ISSN: 0963-9969
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:

Resumen

Amaranth, quinoa and chia are non-conventional sources of proteins whose interest has increased in recent years due to their excellent nutritional value. Vegetable proteins can be used as food ingredients to replace animal proteins in human diet. The present article provides a comprehensive analysis of amaranth, quinoa and chia proteins and focuses on their solubility, superficial, gelling and textural properties as well as on the biological activities of enzymatic hydrolyzates.
Palabras clave: ENZYMATIC HYDROLYZATES , FUNCTIONAL PROPERTIES , VEGETABLE PROTEIN
 
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Atribución-NoComercial-SinDerivadas 2.5 Argentina (CC BY-NC-ND 2.5 AR)
Identificadores
URI: http://hdl.handle.net/11336/139623
URL: https://www.sciencedirect.com/science/article/abs/pii/S0963996918306689?
DOI: https://doi.org/10.1016/j.foodres.2018.08.056
Colecciones
Articulos(CCT - ROSARIO)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - ROSARIO
Citación
López, Débora Natalia; Galante, Micaela; Raimundo, Geraldine; Spelzini, Darío; Boeris, Valeria; Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates; Elsevier Science; Food Research International; 116; 2-2019; 419-429
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