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...

Disgrifiad llawn

Manylion Llyfryddiaeth
Prif Awduron: Ikenna C. Ohanenye, Flora-Glad C. Ekezie, Roghayeh A. Sarteshnizi, Ruth T. Boachie, Chijioke U. Emenike, Xiaohong Sun, Ifeanyi D. Nwachukwu, Chibuike C. Udenigwe
Fformat: Erthygl
Iaith:English
Cyhoeddwyd: MDPI AG 2022-08-01
Cyfres:Foods
Pynciau:
PDCAAS
DIAAS
in vitro digestibility
food processing
legume proteins
emerging food processing technology
Mynediad Ar-lein:https://www.mdpi.com/2304-8158/11/15/2299

Rhyngrwyd

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

Eitemau Tebyg