Nutritional and functional properties of Vicia faba protein isolates and related fractions

Food Chemistry

Volumn 132, Issue 1, 2012, Pages 67-72

  Vioque, Javier ^a   Alaiz, Manuel ^a   Girón Calle, Julio ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Legumes; Polyphenols; Protein isolates; Proteins; Vicia faba

Indexed keywords

ACETONE; ALKALINITY; AMINO ACIDS; HEXANE; PHENOLS; SUGARS; UNSATURATED FATTY ACIDS; WATER ABSORPTION;

ALKALINE EXTRACTION; AMINO ACID COMPOSITIONS; CONVICINE; FUNCTIONAL COMPONENTS; FUNCTIONAL POINTS; GRAIN LEGUME; HEXANE EXTRACTION; HIGH QUALITY; ISOELECTRIC PH; LEGUMES; NUTRITIONAL AND FUNCTIONAL PROPERTIES; OIL ABSORPTION CAPACITY; POLYPHENOLS; PROTEIN ISOLATES; SEED FLOUR; SOLID RESIDUES; SOLUBILISATION; VICIA FABA;

PROTEINS;

ACETONE; AMINO ACID; GLYCOSIDE; POLYPHENOL; SCAVENGER; UNSATURATED FATTY ACID; VEGETABLE PROTEIN;

ALKALINITY; AMINO ACID COMPOSITION; ARTICLE; FLOUR; LEGUME; NONHUMAN; NUTRITIONAL STATUS; PH; PRECIPITATION; VICIA FABA; WATER ABSORPTION; CHEMISTRY; FABACEAE; MEDICINAL PLANT; METABOLISM;

VICIA FABA;

FABACEAE; PLANT PROTEINS; PLANTS, MEDICINAL; POLYPHENOLS; VICIA FABA;

EID: 84355161595     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.10.033     Document Type: Article

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