Effects of hydrolysis degree on the functional properties of hydrolysates from sour cherry kernel protein concentrate
During the processing of sour cherries into different foodstuffs, a large amount of kernels is produced as waste material, which creates a significant disposal problem for the food industry. Sour cherry kernels containing 25.3–35.5% of protein can be used as a functional protein source in food produ...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2023-06-01
|
| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | https://jfrm.ru/en/issues/21476/21468/ |