Evaluation of the functional properties of the quinoa protein isolate (Chenopodium quinoa Willd) INIAP-TUNKAHUAN variety with potential use in human nutrition

Background: Quinoa is a gluten-free food has high potential in human nutrition, due to its high nutritional value, high protein quality, whose functional properties are ideal for development of new food products with high added value; however, these properties can be lost during processing Objective...

• Главный автор: Lozano, Richy (author)
• Другие авторы: Tapia C., Iván L. (author), Taco. T, Verónica J. (author)
• Формат: article
• Язык: spa
• Опубликовано: 2019
• Предметы: Chenopodium Quinoa Willd; aislado proteico; propiedades funcionales; compuestos fenólicos; protein isolate; functional properties; phenolic compounds
• Online-ссылка: https://revistadigital.uce.edu.ec/index.php/CIENCIAS_MEDICAS/article/view/1969