Sorghum proteins: The concentration, isolation, modification, and food applications of kafirins

Journal of Food Science

Volumn 75, Issue 5, 2010, Pages

  de Mesa Stonestreet, Normell Jhoe ^a   Alavi, Sajid ^a   Bean, Scott R ^b  

^a KANSAS STATE UNIVERSITY   (United States)

^b U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

Celiac disease; Gluten free; Kafirin; Protein isolation; Sorghum protein

Indexed keywords

KAFIRIN PROTEIN, SORGHUM BICOLOR; PLANT EXTRACT; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; FOOD HANDLING; ISOLATION AND PURIFICATION; METABOLISM; METHODOLOGY; NUTRITIONAL VALUE; SORGHUM; ULTRASOUND; PROCEDURES;

FOOD HANDLING; FOOD TECHNOLOGY; NUTRITIVE VALUE; PLANT EXTRACTS; PLANT PROTEINS; SONICATION; SORGHUM;

HORDEUM; SECALE CEREALE; SORGHUM BICOLOR BICOLOR; TRITICUM AESTIVUM;

EID: 77956132158     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01623.x     Document Type: Article

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