Developing functional ingredients: a case study of pea protein
Kapitel i bok, 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.

pea protein isolate

nutritional value

pea protein concentrate

functional properties

anti-nutritional factors

Författare

Ann-Sofie Sandberg

Chalmers, Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

Functional foods. Concept to product

358-382

Ämneskategorier

Livsmedelsvetenskap

Styrkeområden

Livsvetenskaper och teknik

ISBN

978-1-84569-690-0

Mer information

Skapat

2017-10-08