Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/91620
Título: | Protein quality of cereals: Technological and functional perspectives |
Autor(es): | Avelar, Zita Sofia Barbosa Pereira, Ricardo Nuno Correia Vicente, A. A. Rodrigues, Rui Miguel Martins |
Palavras-chave: | Amino acids Extraction Solubility Functionality |
Data: | Mai-2024 |
Editora: | Elsevier 1 |
Revista: | Journal of Cereal Science |
Citação: | Avelar, Zita; Pereira, Ricardo N.; Vicente, António A.; Rodrigues, Rui M., Protein quality of cereals: Technological and functional perspectives. Journal of Cereal Science, 117(103922), 2024 |
Resumo(s): | Cereal proteins are integral to human nutrition, providing a significant portion of dietary protein. Beyond their nutritional significance, these proteins play a crucial role in the functional and technological properties of food products. They contribute to texture, dough elasticity, and moisture retention, influencing product quality in baking, pasta making, and snack manufacturing. Moreover, cereal proteins can form films and encapsulate bioactive compounds, enhancing the shelf life and nutritional value of food items. As global demand for sustainable protein sources rises, cereal proteins hold promise for a greener food industry. Further research into their molecular properties and processing innovations will unlock their full potential for addressing nutritional and environmental challenges. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/91620 |
DOI: | 10.1016/j.jcs.2024.103922 |
ISSN: | 0733-5210 |
Versão da editora: | https://www.sciencedirect.com/journal/journal-of-cereal-science |
Arbitragem científica: | yes |
Acesso: | Acesso restrito UMinho |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_57797_1.pdf Acesso restrito! | 1,56 MB | Adobe PDF | Ver/Abrir |