Zobrazeno 1 - 6
of 6
pro vyhledávání: '"François Potin"'
Hemp ( Cannabis sativa L.) Protein Extraction Conditions Affect Extraction Yield and Protein Quality
Publikováno v:
Journal of Food Science
Journal of Food Science, Wiley, 2019, 84 (12), pp.3682-3690. ⟨10.1111/1750-3841.14850⟩
Journal of Food Science, Wiley, 2019, 84 (12), pp.3682-3690. ⟨10.1111/1750-3841.14850⟩
International audience; The purpose of this paper was to study the extraction conditions of hemp proteins from undelipidated press‐cakes. The effects of different hydration conditions on protein recovery yield and polypeptide profile were evaluated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::336ac82a90fbba238530f09856488df7
https://doi.org/10.1111/1750-3841.14850
https://doi.org/10.1111/1750-3841.14850
Publikováno v:
International Journal of Food Science and Technology
International Journal of Food Science and Technology, Wiley, 2021, ⟨10.1111/ijfs.15425⟩
International Journal of Food Science and Technology, Wiley, 2021, ⟨10.1111/ijfs.15425⟩
International audience; Hemp protein concentrates were obtained from hemp seed cake by extraction at high alkaline pH (10 and 12) followed by an ultrafiltration/diafiltration (UF) purification step and spray-drying. The composition, thermal, nutritio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58f571ad3eed1396e815be9422d06a18
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-03448997
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-03448997
Autor:
Rémi Saurel, François Potin
Publikováno v:
Sustainable Agriculture Reviews ISBN: 9783030413835
The galloping population growth is leading to a significant increase in the protein demand. Conventional protein sources, particularly those of animal origin, will no longer be sufficient to meet this demand. The use of plant proteins, less costly in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad416ffeba3c0e6fafcacefd5040216e
https://doi.org/10.1007/978-3-030-41384-2_9
https://doi.org/10.1007/978-3-030-41384-2_9
Publikováno v:
Food and Bioprocess Technology
Food and Bioprocess Technology, Springer, 2019, pp.1-6. ⟨10.1007/s11947-019-02265-3⟩
Food and Bioprocess Technology, Springer, 2019, pp.1-6. ⟨10.1007/s11947-019-02265-3⟩
International audience; The effect of microfluidization pressure (50, 70 and 130 MPa) during emulsification on the properties of native (NP) and soluble thermally aggregated (SA) pea (Pisum sativum L.) globulin-based emulsions at neutral pH was studi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09405075214ce5cb74f4e842f4293256
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-02078815
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-02078815
Publikováno v:
Innovative Food Science & Emerging Technologies
Innovative Food Science & Emerging Technologies, 2018, 47, pp.292-300. ⟨10.1016/j.ifset.2018.03.015⟩
Innovative Food Science & Emerging Technologies, 2018, 47, pp.292-300. ⟨10.1016/j.ifset.2018.03.015⟩
International audience; The effects of thermal aggregation and microfluidization on pea (Pisum sativum L.) globulin characteristics and emulsifying properties were investigated. The thermal treatment of native pea globulins (NPs) induced the formatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2fcd6bb50e22f7384339198dc2bc43f
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01912127
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01912127