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http://hdl.handle.net/10261/21904
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Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | González Pérez, Sergio | - |
dc.contributor.author | Arellano, Juan B. | - |
dc.date.issued | 2009-05 | - |
dc.identifier.isbn | 978-1-84569-414-2 | - |
dc.identifier.uri | http://hdl.handle.net/10261/21904 | - |
dc.description.abstract | This chapter discusses the importance of vegetable proteins as functional ingredients in food formulations. It provides an overview of the main chemical components, world production, history and food applications of the main vegetable protein sources (legumes, cereals, oilseeds, roots and green leaves), with special emphasis on soybean, pea, and wheat. The chapter includes a description of the composition and structure of the main protein fractions, and a general approach to protein extraction, purification and processing technology to prepare protein meals, concentrates and isolates. In addition, the technologically important functional properties of vegetable protein preparations are described. Finally, nutritional and health effects, as well as the regulatory status of vegetable protein products are examined. | en_US |
dc.description.sponsorship | Spanish Ministry of Science and Innovation. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | Woodhead Publishing | en_US |
dc.rights | openAccess | en_US |
dc.subject | Vegetable proteins | en_US |
dc.subject | Food application | en_US |
dc.subject | Meal and isolate | en_US |
dc.subject | Functional properties | en_US |
dc.subject | Protein structure and composition | en_US |
dc.title | Vegetable protein isolates | en_US |
dc.type | capítulo de libro | en_US |
dc.description.peerreviewed | Peer reviewed | en_US |
dc.relation.publisherversion | http://www.woodheadpublishing.com/en/book.aspx?bookID=1478 | en_US |
dc.type.coar | http://purl.org/coar/resource_type/c_3248 | es_ES |
item.openairetype | capítulo de libro | - |
item.grantfulltext | open | - |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | With Fulltext | - |
item.languageiso639-1 | en | - |
Aparece en las colecciones: | (IRNASA) Artículos |
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Vegetable protein isolates_Digital_CSIC.pdf | 1,54 MB | Adobe PDF | Visualizar/Abrir |
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