Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates

Please use this identifier to cite or link to this item: https://repositorio.uca.edu.ar/handle/123456789/8759

Título :	Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates
Autor :	López, Débora Natalia Galante, Micaela Raimundo, Geraldine Spelzini, Darío Boeris, Valeria
Palabras clave :	QUINOA; AMARANTO; CHIA; ABSORCION DE AGUA; PROTEINAS VEGETALES; GRASA; GELIFICACION
Fecha de publicación :	2018
Editorial :	Elsevier
Cita :	López DN, Galante M, Raimundo G, Spelzini D, Boeris V. Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates [en línea]. Food Research International. 2019;116:419–429. doi:10.1016/j.foodres.2018.08.056 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/8759
Resumen :	Abstract: Amaranth, quinoa and chia are non-conventional sources of proteins whose interest has increased in recent years due to their excellent nutritional value. Vegetable proteins can be used as food ingredients to replace animal proteins in human diet. The present article provides a comprehensive analysis of amaranth, quinoa and chia proteins and focuses on their solubility, superficial, gelling and textural properties as well as on the biological activities of enzymatic hydrolyzates.
URI :	https://repositorio.uca.edu.ar/handle/123456789/8759
ISSN :	0963-9969
Disciplina:	INGENIERIA EN ALIMENTOS
DOI:	10.1016/j.foodres.2018.08.056
Derechos:	Acceso abierto. 1 año de embargo
Appears in Collections:	Artículos