Food processing for the improvement of plant proteins digestibility

Critical Reviews in Food Science and Nutrition

Volumn 60, Issue 20, 2020, Pages 3367-3386

  Sá, Amanda Gomes Almeida ^a   Moreno, Yara Maria Franco ^a   Carciofi, Bruno Augusto Mattar ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

antinutritional factors; food security; in vitro digestibility; Protein quality; thermal processing

Indexed keywords

ANIMALS; BIOCHEMISTRY; FOOD SUPPLY; GERMINATION; HEAT TREATMENT; MICROWAVE HEATING; MICROWAVE IRRADIATION; THERMAL PROCESSING (FOODS);

ANTINUTRITIONAL FACTORS; FOOD SECURITY; IN VITRO DIGESTIBILITY; IN-VITRO; PLANT PROTEINS; PROTEIN DIGESTIBILITY; PROTEIN QUALITY; THERMAL; THERMAL PROCESSING; VITRO DIGESTIBILITIES;

PROTEINS;

AMINO ACID; PLANT PROTEIN; TRYPSIN INHIBITOR;

ANIMAL; DIGESTION; FOOD HANDLING; HUMAN; PROTEIN INTAKE;

AMINO ACIDS; ANIMALS; DIETARY PROTEINS; DIGESTION; FOOD HANDLING; HUMANS; PLANT PROTEINS; TRYPSIN INHIBITORS;

EID: 85075438118     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2019.1688249     Document Type: Review

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