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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)
[Kapitel]

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



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

 

Institutioner (Chalmers)

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

Ämnesområden

Livsvetenskaper
Livsmedelsvetenskap

Chalmers infrastruktur