Locali-Pereira et al., 2023 - Google Patents
Pigeon Pea, an emerging source of plant-based proteinsLocali-Pereira et al., 2023
View HTML- Document ID
- 3341248877933586110
- Author
- Locali-Pereira A
- Boire A
- Berton-Carabin C
- Taboga S
- Solé-Jamault V
- Nicoletti V
- Publication year
- Publication venue
- ACS Food Science & Technology
External Links
Snippet
Making use of neglected pulse crops is a way to promote biodiversity and combat malnutrition in emerging countries, as well as a strategy to provide alternative and resilient sources of plant-based proteins. Pigeon pea (Cajanus cajan) is a pulse native to tropical …
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Sachdev et al. | Foxtail millet: a potential crop to meet future demand scenario for alternative sustainable protein | |
| Grasso et al. | Chickpea protein ingredients: A review of composition, functionality, and applications | |
| Vaz Patto et al. | Achievements and challenges in improving the nutritional quality of food legumes | |
| Benhammouche et al. | Nutritional quality of protein concentrates from Moringa Oleifera leaves and in vitro digestibility | |
| Khazaei et al. | Seed protein of lentils: Current status, progress, and food applications | |
| Awika | Sorghum: Its unique nutritional and health-promoting attributes | |
| Multari et al. | Potential of fava bean as future protein supply to partially replace meat intake in the human diet | |
| Mel et al. | Oat protein as a novel protein ingredient: Structure, functionality, and factors impacting utilization | |
| Gulati et al. | Heating reduces proso millet protein digestibility via formation of hydrophobic aggregates | |
| Singh et al. | Escalate protein plates from legumes for sustainable human nutrition | |
| Locali-Pereira et al. | Pigeon Pea, an emerging source of plant-based proteins | |
| Garcia-Mora et al. | High-pressure-assisted enzymatic release of peptides and phenolics increases angiotensin converting enzyme I inhibitory and antioxidant activities of pinto bean hydrolysates | |
| Hunsakul et al. | Optimization of enzymatic hydrolysis by alcalase and flavourzyme to enhance the antioxidant properties of jasmine rice bran protein hydrolysate | |
| Oyeyinka et al. | Full title-in vitro digestibility, amino acid profile and antioxidant activity of cooked Bambara groundnut grain | |
| Konieczny et al. | Nutritional properties of pea protein‐enriched flour treated with different proteases to varying degrees of hydrolysis | |
| Golly et al. | Effect of multi‐frequency countercurrent ultrasound treatment on extraction optimization, functional and structural properties of protein isolates from walnut (Juglans regia L.) meal | |
| Olivera‐Montenegro et al. | Effect of pretreatment by supercritical fluids on antioxidant activity of protein hydrolyzate from quinoa (Chenopodium quinoa Willd.) | |
| Beaulieu et al. | Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice | |
| Prandi et al. | Comparative study of different protein extraction technologies applied on mushrooms by-products | |
| Shi et al. | Almond (Amygdalus communis L.) kernel protein: A review on the extraction, functional properties and nutritional value | |
| Osuna-Gallardo et al. | Impact of cooking and extrusion processing on nutritional, antinutritional, and techno-functional characteristics of indigenous bean (Phaseolus coccineus) | |
| Singh et al. | The functionality and extraction of protein from sorghum, finger millet, and Kodo millet: a review | |
| Cipollone et al. | Yellow pea flour and protein isolate as sources of antioxidant peptides after simulated gastrointestinal digestion | |
| Badjona et al. | Faba Beans protein as an unconventional protein source for the food industry: processing influence on nutritional, techno-functionality, and bioactivity | |
| Manzanilla-Valdez et al. | Decoding the duality of antinutrients: assessing the impact of protein extraction methods on plant-based protein sources |