CPL - Chalmers Publication Library
| Utbildning | Forskning | Styrkeområden | Om Chalmers | In English In English Ej inloggad.

Developing functional ingredients: a case study of pea protein

Ann-Sofie Sandberg (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap)
Functional foods. Concept to product p. 358-382. (2011)

Legumes, such as peas, are suitable for human consumption, and especially for the development of novel protein foods, which could be used as meat replacement. This chapter discusses nutritional value and anti-nutritional factors of pea protein and processing issues to improve pea protein. The chapter then describes adding pea protein to food products and a case study of evaluating the nutritional, functional and sensory properties of improved pea protein products.

Nyckelord: pea protein concentrate, pea protein isolate, nutritional value, anti-nutritional factors, functional properties

Den här publikationen ingår i följande styrkeområden:

Läs mer om Chalmers styrkeområden  

Denna post skapades 2011-08-15. Senast ändrad 2014-11-10.
CPL Pubid: 144259


Institutioner (Chalmers)

Institutionen för kemi- och bioteknik, Livsmedelsvetenskap (2005-2014)



Chalmers infrastruktur