Mostrando 2 resultados de: 2
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Subtipo de publicación
Review(2)
Área temáticas
Tecnología alimentaria(2)
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scopus(2)
Non-animal proteins as cutting-edge ingbkp_redients to reformulate animal-free foodstuffs: Present status and future perspectives
ReviewAbstract: Consumer interest in protein rich diets is increasing, with more attention being paid to the proteinPalabras claves:FOOD DESIGN, food safety, FUNCTIONALITY, microbial proteins, plant proteinsAutores:Boukid F., Bover-Cid S., Castellari M., Cristina M. Rosell, Rosene S.Fuentes:scopusPea protein ingbkp_redients: A mainstream ingbkp_redient to (re)formulate innovative foods and beverages.
ReviewAbstract: Background: Pea (Pisum sativum) proteins are emerging as a popular alternative to those conventionalPalabras claves:Concentrate, Food Industry, FUNCTIONALITY, Isolate, Pea proteins, processingAutores:Boukid F., Castellari M., Cristina M. RosellFuentes:scopus