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

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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...

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Autores principales: López, Débora Natalia, Galante, Micaela, Raimundo, Geraldine, Spelzini, Darío, Boeris, Valeria
Formato: article artículo acceptedVersion
Lenguaje:Inglés
Publicado: Elsevier 2019
Materias:
Vegetable Protein
Functional Properties
Enzymatic Hydrolyzates
Acceso en línea:http://hdl.handle.net/2133/14846
http://hdl.handle.net/2133/14846
Aporte de:
Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario
id I15-R121-2133-14846
record_format dspace
institution Universidad Nacional de Rosario
institution_str I-15
repository_str R-121
collection Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR)
language Inglés
orig_language_str_mv eng
topic Vegetable Protein
Functional Properties
Enzymatic Hydrolyzates
spellingShingle Vegetable Protein
Functional Properties
Enzymatic Hydrolyzates
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
topic_facet Vegetable Protein
Functional Properties
Enzymatic Hydrolyzates
description 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.
format article
artículo
acceptedVersion
author López, Débora Natalia
Galante, Micaela
Raimundo, Geraldine
Spelzini, Darío
Boeris, Valeria
author_facet López, Débora Natalia
Galante, Micaela
Raimundo, Geraldine
Spelzini, Darío
Boeris, Valeria
author_sort López, Débora Natalia
title Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates
title_short Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates
title_full Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates
title_fullStr Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates
title_full_unstemmed Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates
title_sort functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates
publisher Elsevier
publishDate 2019
url http://hdl.handle.net/2133/14846
http://hdl.handle.net/2133/14846
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AT raimundogeraldine functionalpropertiesofamaranthquinoaandchiaproteinsandthebiologicalactivitiesoftheirhydrolyzates
AT spelzinidario functionalpropertiesofamaranthquinoaandchiaproteinsandthebiologicalactivitiesoftheirhydrolyzates
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