螺母
食品工业
业务
食物蛋白
成分
生物技术
食品科学
化学
生物
工程类
结构工程
作者
Jessica da Silva Matos,Juliana Eloy Granato Costa,Debora Raquel Gomes Castro Krichanã,Paula Zambe Azevedo,Amanda Laís Alves Almeida Nascimento,Paulo César Stringheta,Evandro Martins,Pedro Henrique Campelo
出处
期刊:Processes
[Multidisciplinary Digital Publishing Institute]
日期:2024-08-19
卷期号:12 (8): 1742-1742
被引量:1
摘要
This review explores the growing interest in and potential applications of proteins extracted from nuts in the food industry. With an increasing shift toward plant-based diets and sustainable food sources, the nutritional value and functional properties of nut proteins have gained significant attention. The composition, digestibility, and bioavailability of these proteins are discussed, emphasizing their role as high-quality substitutes for animal-based proteins. The text further delves into the technological applications of nut proteins, focusing on their ability to stabilize emulsions, enhance texture, and contribute to the development of innovative food products. This review highlights the diverse range of nuts and their unique protein profiles, underscoring the importance of combining different plant protein sources to achieve a well-balanced amino acid composition. As the food industry seeks novel and sustainable protein alternatives, the utilization of nut proteins emerges as a promising avenue with considerable nutritional benefits.
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