کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2099049 | 1082661 | 2011 | 19 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity – A practical and critical review
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity – A practical and critical review Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity – A practical and critical review](/preview/png/2099049.png)
چکیده انگلیسی
There is a well-recognized connection between the use of plant proteins in functional foods, nutraceuticals and other natural health products and health promotion and disease risk reduction. Plant proteins are largely used in the food industry, and canola/rapeseed proteins are regarded as potential ingredients that may be used as food additives. In this review, the chemical composition (amino acids and protein fractions), production and isolation techniques, functional properties, allergenicity, food applications and potential uses of canola proteins for the production of bioactive compounds are highlighted.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 22, Issue 1, January 2011, Pages 21–39
Journal: Trends in Food Science & Technology - Volume 22, Issue 1, January 2011, Pages 21–39
نویسندگان
Mohammed Aider, Chockry Barbana,