Zobrazeno 1 - 2
of 2
pro vyhledávání: '"LPC(s), lentil protein concentrate(s)"'
Autor:
Iben Lykke Petersen, Elke K. Arendt, Jens Christian Sørensen, Emanuele Zannini, Marcel Skejovic Joehnke, Lilit Ispiryan, Jürgen Bez, Stephanie Jeske
Publikováno v:
Food Chemistry: X, Vol 9, Iss, Pp 100112-(2021)
Food Chemistry: X
Joehnke, M S, Jeske, S, Ispiryan, L, Zannini, E, Arendt, E K, Bez, J, Sørensen, J C & Petersen, I L 2021, ' Nutritional and anti-nutritional properties of lentil ( Lens culinaris ) protein isolates prepared by pilot-scale processing ', Food Chemistry: X, vol. 9, 100112 . https://doi.org/10.1016/j.fochx.2020.100112
Food Chemistry: X
Joehnke, M S, Jeske, S, Ispiryan, L, Zannini, E, Arendt, E K, Bez, J, Sørensen, J C & Petersen, I L 2021, ' Nutritional and anti-nutritional properties of lentil ( Lens culinaris ) protein isolates prepared by pilot-scale processing ', Food Chemistry: X, vol. 9, 100112 . https://doi.org/10.1016/j.fochx.2020.100112
Highlights • Two lentil protein isolates (LPIs) and a lentil flour (LF) were prepared in pilot-scale. • Nutritional and anti-nutritional properties of LPIs were examined in comparison to LF. • Total galacto-oligosaccharides (GOS) contents of LP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03e1af1484971f9daf8b9d6a72016d65
http://www.sciencedirect.com/science/article/pii/S2590157520300365
http://www.sciencedirect.com/science/article/pii/S2590157520300365
Autor:
Joehnke MS; Department of Food Science, University of Copenhagen, Frederiksberg, Denmark., Jeske S; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland., Ispiryan L; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland., Zannini E; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland., Arendt EK; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.; School of Food and Nutritional Sciences and APC Microbiome Institute Ireland, University College Cork, Ireland., Bez J; Fraunhofer-Institut für Verfahrenstechnik und Verpackung, Freising, Germany., Sørensen JC; Department of Food Science, University of Copenhagen, Frederiksberg, Denmark., Petersen IL; Department of Food Science, University of Copenhagen, Frederiksberg, Denmark.
Publikováno v:
Food chemistry: X [Food Chem X] 2021 Jan 07; Vol. 9, pp. 100112. Date of Electronic Publication: 2021 Jan 07 (Print Publication: 2021).