Composition of the Protein Ingredients from Insoluble Oat Byproducts Treated with Food-Grade Enzymes, Such as Amylase, Cellulose/Xylanase, and Protease

The manufacture of plant-based drinks has the drawback of a huge production of underexploited press cakes. In particular, the oat press cake is mainly used in feed formulation, whereas added-value applications in human nutrition are scarce. Considering that enzymatic treatments may be useful to impr...

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Autores principales: Gilda Aiello, Yuchen Li, Ruoxian Xu, Giovanna Boschin, Grazina Juodeikiene, Anna Arnoldi
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/5eec610148f44e479d9cba677d03299b
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