Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates

Fil: López, Débora. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina

Bibliographic Details
Authors: López, Débora Natalia, Galante, Micaela, Raimundo, Geraldine, Spelzini, Darío, Boeris, Valeria
Format: article
Status:Versión aceptada para publicación
Publication Date:2018
Country:Argentina
Institution:Pontificia Universidad Católica Argentina
Repository:Repositorio Institucional (UCA)
Language:English
OAI Identifier:oai:ucacris:123456789/8759
Online Access:https://repositorio.uca.edu.ar/handle/123456789/8759
Access Level:Open access
Keyword:QUINOA
AMARANTO
CHIA
ABSORCION DE AGUA
PROTEINAS VEGETALES
GRASA
GELIFICACION
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network_acronym_str AR
network_name_str Argentina
repository_id_str
spelling Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzatesLópez, Débora NataliaGalante, MicaelaRaimundo, GeraldineSpelzini, DaríoBoeris, ValeriaQUINOAAMARANTOCHIAABSORCION DE AGUAPROTEINAS VEGETALESGRASAGELIFICACIONFil: López, Débora. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; ArgentinaFil: López, Débora. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Área Fisicoquímica; ArgentinaFil: López, Débora. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Galante, Micaela. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; ArgentinaFil: Galante, Micaela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Área Fisicoquímica; ArgentinaFil: Galante, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Raimundo, Geraldine. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Idiomas; ArgentinaFil: Spelzini, Darío. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; ArgentinaFil: Spelzini, Darío. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Área Fisicoquímica; ArgentinaFil: Spelzini, Darío. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Boeris, Valeria. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; ArgentinaFil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Área Fisicoquímica; ArgentinaFil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaAbstract: Amaranth, quinoa and chia are non-conventional sources of proteins whose interest has increased in recent years due to their excellent nutritional value. Vegetable proteins can be used as food ingredients to replace animal proteins in human diet. The present article provides a comprehensive analysis of amaranth, quinoa and chia proteins and focuses on their solubility, superficial, gelling and textural properties as well as on the biological activities of enzymatic hydrolyzates.Elsevier2018info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/87590963-996910.1016/j.foodres.2018.08.056López DN, Galante M, Raimundo G, Spelzini D, Boeris V. Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates [en línea]. Food Research International. 2019;116:419–429. doi:10.1016/j.foodres.2018.08.056 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/8759Food Research International. 2019;116:419–429reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2024-05-15T12:24:22Zoai:ucacris:123456789/8759instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852024-05-15 12:24:23.222Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates
title Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates
spellingShingle Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates
López, Débora Natalia
QUINOA
AMARANTO
CHIA
ABSORCION DE AGUA
PROTEINAS VEGETALES
GRASA
GELIFICACION
title_short Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates
title_full Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates
title_fullStr Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates
title_full_unstemmed Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates
title_sort Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates
dc.creator.none.fl_str_mv López, Débora Natalia
Galante, Micaela
Raimundo, Geraldine
Spelzini, Darío
Boeris, Valeria
author López, Débora Natalia
author_facet López, Débora Natalia
Galante, Micaela
Raimundo, Geraldine
Spelzini, Darío
Boeris, Valeria
author_role author
author2 Galante, Micaela
Raimundo, Geraldine
Spelzini, Darío
Boeris, Valeria
author2_role author
author
author
author
dc.subject.none.fl_str_mv QUINOA
AMARANTO
CHIA
ABSORCION DE AGUA
PROTEINAS VEGETALES
GRASA
GELIFICACION
topic QUINOA
AMARANTO
CHIA
ABSORCION DE AGUA
PROTEINAS VEGETALES
GRASA
GELIFICACION
description Fil: López, Débora. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina
publishDate 2018
dc.date.none.fl_str_mv 2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://repositorio.uca.edu.ar/handle/123456789/8759
0963-9969
10.1016/j.foodres.2018.08.056
López DN, Galante M, Raimundo G, Spelzini D, Boeris V. Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates [en línea]. Food Research International. 2019;116:419–429. doi:10.1016/j.foodres.2018.08.056 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/8759
url https://repositorio.uca.edu.ar/handle/123456789/8759
identifier_str_mv 0963-9969
10.1016/j.foodres.2018.08.056
López DN, Galante M, Raimundo G, Spelzini D, Boeris V. Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates [en línea]. Food Research International. 2019;116:419–429. doi:10.1016/j.foodres.2018.08.056 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/8759
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Food Research International. 2019;116:419–429
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
instname_str Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
_version_ 1799197051575074816
score 15,81155

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