Technological and antioxidant properties of proteins obtained from waste potato juice.

Jezowski, Pawel; Polcyn, Karolina; Tomkowiak, Agnieszka; Rybicka, Iga; Radzikowska, Dominika

Jezowski, Pawel; Polcyn, Karolina; Tomkowiak, Agnieszka; Rybicka, Iga; Radzikowska, Dominika.

Afiliação

Jezowski P; Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poznan, Poland.
Polcyn K; Students' Scientific Club of Food Technologists, Poznan University of Life Sciences, Poznan, Poland.
Tomkowiak A; Department of Genetics and Plant Breeding, Poznan University of Life Sciences, Poznan, Poland.
Rybicka I; Department of Technology and Instrumental Analysis, Poznan University of Economics and Business, Poznan, Poland.
Radzikowska D; Department of Agronomy, Poznan University of Life Sciences, Poznan, Poland.

Open Life Sci ; 15(1): 379-388, 2020.

Article em En | MEDLINE | ID: mdl-33817226

Palavras-chave

antioxidative; by-product; mineral compounds; oil-absorption capacity and water-binding capacity; potato juice; potato juice protein

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Open Life Sci Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Polônia

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