Developing Functionally Enhanced Pea Proteins as Novel Food Ingredients.

被引：0
|
作者：
Rao, Jiajia [1 ]
Fan, Hongbing [2 ]
Udenigwe, Chibuike [3 ]
Li, Yonghui [4 ]
Shen, Yanting [4 ]
机构：
[1] North Dakota State Univ, Fargo, ND USA
[2] Univ Alberta, Edmonton, AB, Canada
[3] Univ Ottawa, Ottawa, ON, Canada
[4] Kansas State Univ, Manhattan, KS 66506 USA
来源：
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 2021年 / 98卷
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：174 / 174
页数：1
相关论文
共 50 条
  • [21] The role of the concept of "history of safe use" in the safety assessment of novel foods and novel food ingredients. Opinion of the Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG)
    Engel, Karl-Heinz
    Vogel, Rudi F.
    Knorr, Dietrich
    Habermeyer, Michael
    Kochte-Clemens, Barbara
    Eisenbrand, Gerhard
    MOLECULAR NUTRITION & FOOD RESEARCH, 2011, 55 (06) : 957 - 963
  • [22] Developing novel pea starches
    Hedley, CL
    Bogracheva, TY
    Wang, TL
    ENGINEERING CROP PLANTS FOR INDUSTRIAL END USES, 1998, 14 : 77 - 87
  • [23] Developing a blood glucose meter-based method for the rapid measurement of lactose in dairy ingredients.
    Wagner, C.
    Amamcharla, J.
    Rao, A.
    Metzger, L.
    JOURNAL OF DAIRY SCIENCE, 2019, 102 : 8 - 8
  • [24] Whey proteins as nutritional and functional food ingredients
    Regester, GO
    McIntosh, GH
    Lee, VWK
    Smithers, GW
    FOOD AUSTRALIA, 1996, 48 (03): : 123 - 127
  • [25] Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients
    Soria-Hernandez, Cintya
    Serna-Saldivar, Sergio
    Chuck-Hernandez, Cristina
    FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2015, 53 (03) : 269 - 277
  • [26] Nut Proteins as Plant-Based Ingredients: Emerging Ingredients for the Food Industry
    Matos, Jessica da Silva
    Costa, Juliana Eloy Granato
    Krichana, Debora Raquel Gomes Castro
    Azevedo, Paula Zambe
    Nascimento, Amanda Lais Alves Almeida
    Stringheta, Paulo Cesar
    Martins, Evandro
    Campelo, Pedro Henrique
    PROCESSES, 2024, 12 (08)
  • [27] New regulation on novel foods and novel food ingredients
    不详
    FOOD AUSTRALIA, 1998, 50 (04): : 153 - 153
  • [28] HYDROLYZED AND AUTOLYZED VEGETABLE PROTEINS AS FUNCTIONAL FOOD INGREDIENTS
    OLSMAN, H
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1979, 56 (03) : 375 - 376
  • [29] Guidelines for the validation and use of immunoassays for determination of introduced proteins in biotechnology enhanced crops and derived food ingredients
    Lipton, CR
    Dautlick, JX
    Grothaus, CD
    Hunst, PL
    Magin, KM
    Mihaliak, CA
    Rubio, FM
    Stave, JW
    FOOD AND AGRICULTURAL IMMUNOLOGY, 2000, 12 (02) : 153 - 164
  • [30] Developing net energy systems to formulate monogastric diets: Characterization of useful energy content in swine and poultry feed ingredients.
    不详
    CANADIAN JOURNAL OF ANIMAL SCIENCE, 2004, 84 (04) : 753 - 753
12345