| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538825 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Alkaline extraction and acid precipitation of Vicia faba proteins yielded a 92% isolate. ⺠Vicine and convicine contents in the isolate were reduced by more than 99%. ⺠The resulting oil from extraction of the flour is rich in unsaturated fatty acids. ⺠Polyphenols from the seed showed a high radical scavenging activity. ⺠The resulting solid residue was high in fibre and showed good water absorption.
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Authors
Javier Vioque, Manuel Alaiz, Julio Girón-Calle,