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

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Abstract: 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 comprehen...

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Autores principales: López, Débora Natalia, Galante, Micaela, Raimundo, Geraldine, Spelzini, Darío, Boeris, Valeria
Formato: Artículo
Lenguaje:Inglés
Publicado: Elsevier 2019
Materias:
QUINOA
AMARANTO
CHIA
ABSORCION DE AGUA
PROTEINAS VEGETALES
GRASA
GELIFICACION
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/8759
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139123456789-8759
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic QUINOA
AMARANTO
CHIA
ABSORCION DE AGUA
PROTEINAS VEGETALES
GRASA
GELIFICACION
spellingShingle QUINOA
AMARANTO
CHIA
ABSORCION DE AGUA
PROTEINAS VEGETALES
GRASA
GELIFICACION
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 QUINOA
AMARANTO
CHIA
ABSORCION DE AGUA
PROTEINAS VEGETALES
GRASA
GELIFICACION
description Abstract: 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 Artículo
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 https://repositorio.uca.edu.ar/handle/123456789/8759
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AT raimundogeraldine functionalpropertiesofamaranthquinoaandchiaproteinsandthebiologicalactivitiesoftheirhydrolyzates
AT spelzinidario functionalpropertiesofamaranthquinoaandchiaproteinsandthebiologicalactivitiesoftheirhydrolyzates
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bdutipo_str Repositorios
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