Amino acid profile, protein digestibility, thermal and functional properties of Conophor nut (Tetracarpidium conophorum) defatted flour, protein concentrate and isolates

International Journal of Food Science and Technology

Volumn 47, Issue 4, 2012, Pages 731-739

  Gbadamosi, Saka O ^a   Abiose, Sumbo H ^a   Aluko, Rotimi E ^b  

^a OBAFEMI AWOLOWO UNIVERSITY   (Nigeria)

^b UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Amino acid composition; Conophor nut; Conophor protein isolate; Differential scanning calorimetry; Foaming capacity; Functional properties; In vitro digestibility

Indexed keywords

AMINO ACID COMPOSITIONS; CONOPHOR NUT; CONOPHOR PROTEIN ISOLATE; FUNCTIONAL PROPERTIES; IN VITRO DIGESTIBILITY;

AMINO ACIDS; DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFICATION; WATER ABSORPTION;

PROTEINS;

TETRACARPIDIUM CONOPHORUM;

EID: 84858698207     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02901.x     Document Type: Article

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