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Preparation and characterization of baru (Dipteryx alata Vog) nut protein isolate and comparison of its physico‐chemical properties with commercial animal and plant protein isolates |
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| Authors: | Ângela A Nunes Simone P Favaro Cesar H B Miranda Valdir A Neves |
| Affiliation: | 1. Catholic University Dom Bosco, Campo Grande, MS, Brazil;2. Catholic University Dom Bosco, Campo Grande, MS, BrazilPresent address: Brazilian Agricultural Research Corporation (EMBRAPA), Embrapa Agroenergy, PqEB, W3 Norte 3. – 4. Asa Norte, Brasília 5. DF, Zip Code 70770–901, Brazil.;6. Brazilian Agricultural Research Corporation 7. Embrapa, Brasília, DF, Brazil;8. S?o Paulo State University (UNESP), Faculty of Pharmaceutical Sciences, Food and Nutrition Department, Brazil |
| Abstract: | |
| Keywords: | functional properties thermal analysis solubility protein isolate in vitro digestibility Ditperyx alata |