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001-es BibID:	BIBFORM111038
035-os BibID:	(WOS)000943516900001 (Scopus)85149283613
Első szerző:	Kamani, Mohammad Hassan
Cím:	Unlocking the nutritional and functional potential of legume waste to produce protein ingredients / Mohammad Hassan Kamani, Chaima Neji, Sinead M. Fitzsimons, Mark A. Fenelon, Eoin G. Murphy
Dátum:	2023
ISSN:	1040-8398
Megjegyzések:	Worldwide, many production supply chains generate a considerable amount of legume by-products (e.g., leaves, husks, broken seeds, defatted cakes). These wastes can be revalorized to develop sustainable protein ingredients, with positive economic and environmental effects. To separate protein from legume by-products, a broad spectrum of conventional (e.g., alkaline solubilization, isoelectric precipitation, membrane filtration) and novel methodologies (e.g., ultrasound, high-pressure homogenization, enzymatic approaches) have been studied. In this review, these techniques and their efficiency are discussed in detail. The present paper also provides an overview of the nutritional and functional characteristics of proteins extracted from legume by-products. Moreover, existing challenges and limitations associated with the valorization of by-product proteins are highlighted, and future perspectives are proposed.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk legume protein waste valorization protein extraction sustainability
Megjelenés:	Critical Reviews In Food Science And Nutrition. - [Epub ahead of print] 63 (2023), p. 1-19. -
További szerzők:	Neji, Chaima (1990-) (agrártudományok) Fitzsimons, Sinead M. Fenelon, Mark A. Murphy, Eoin G.
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
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