Evaluation of a low-resource soy protein production method and its products.

Gulkirpik, Ece; Donnelly, Annette; Nowakunda, Kephas; Liu, Keshun; Andrade Laborde, Juan E

Gulkirpik, Ece; Donnelly, Annette; Nowakunda, Kephas; Liu, Keshun; Andrade Laborde, Juan E.

Afiliação

Gulkirpik E; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, United States.
Donnelly A; Department of Agricultural and Consumer Economics, University of Illinois at Urbana-Champaign, Urbana, IL, United States.
Nowakunda K; National Agricultural Research Laboratories, Kampala, Uganda.
Liu K; U.S. Department of Agriculture-Agricultural Research Service (USDA-ARS), National Small Grains and Potato Germplasm Research Unit, Aberdeen, ID, United States.
Andrade Laborde JE; Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, United States.

Front Nutr ; 10: 1067621, 2023.

Article em En | MEDLINE | ID: mdl-37153907

Palavras-chave

green processing; lipid oxidation; malnutrition; protein digestion; soy cake; soy protein concentrate; sustainability

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Front Nutr Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Estados Unidos País de publicação: Suíça

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