Biological properties of almond proteins produced by aqueous and enzyme-assisted aqueous extraction...
Biological properties of almond proteins produced by aqueous and enzyme-assisted aqueous extraction processes from almond cake
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Publisher
London: Nature Publishing Group UK
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Language
English
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Publisher
London: Nature Publishing Group UK
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Contents
The almond cake is a protein-rich residue generated by the mechanical expression of the almond oil. The effects of the aqueous (AEP) and enzyme-assisted aqueous extraction processes (EAEP) on the biological properties of the almond cake protein were evaluated. Total phenolic content (TPC), antioxidant capacity, inhibitory effects against crucial en...
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Full title
Biological properties of almond proteins produced by aqueous and enzyme-assisted aqueous extraction processes from almond cake
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TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_7331752
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_7331752
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ISSN
2045-2322
E-ISSN
2045-2322
DOI
10.1038/s41598-020-67682-3
