Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies

Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies

The increased consumption of legume seeds as a strategy for enhancing food security, reducing malnutrition, and improving health outcomes on a global scale remains an ongoing subject of profound research interest. Legume seed proteins are rich in their dietary protein contents. However, coexisting w...

Cur síos iomlán

Sonraí bibleagrafaíochta
Príomhchruthaitheoirí: Ikenna C. Ohanenye, Flora-Glad C. Ekezie, Roghayeh A. Sarteshnizi, Ruth T. Boachie, Chijioke U. Emenike, Xiaohong Sun, Ifeanyi D. Nwachukwu, Chibuike C. Udenigwe
Formáid: Alt
Teanga:English
Foilsithe / Cruthaithe: MDPI AG 2022-08-01
Sraith:Foods
Ábhair:
PDCAAS
DIAAS
in vitro digestibility
food processing
legume proteins
emerging food processing technology
Rochtain ar líne:https://www.mdpi.com/2304-8158/11/15/2299

Ar líne

https://www.mdpi.com/2304-8158/11/15/2299

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