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Optimisation of steam blanching on enzymatic activity, color and protein degradation of alfalfa (Medicago sativa) to improve some quality characteristics of its edible protein

Food chemistry, v.276, 2019년, pp.591 - 598  

Hadidi, Milad (Department of Food Technology, Universitat de Lleida, Av. Rovira Roure, 191, 25198 Lleida, Spain) ,  Ibarz, Albert (Department of Food Technology, Universitat de Lleida, Av. Rovira Roure, 191, 25198 Lleida, Spain) ,  Conde, Josep (Departament de Mathematics, Universitat de Lleida, Carrer Jaume II, 69, 25001 Lleida, Spain) ,  Pagan, Jordi (Department of Food Technology, Universitat de Lleida, Av. Rovira Roure, 191, 25198 Lleida, Spain)

Abstract AI-Helper 아이콘AI-Helper

Abstract The use of alfalfa protein in human food is limited by its low quality. Response Surface Methodology was employed to optimise the combined effects of different steam blanching conditions on the enzymatic activity, browning and protein degrading which cause undesirable characteristics. The ...

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