Antioxidative and functional properties of plum oil cake protein isolate prepared by different drying methods
The global demand for proteins is constantly increasing, resulting in the need for science and industry to explore novel raw materials for protein extraction. Plum oil cake, obtained after plum oil cold pressing, has great potential as a nutritious, low-cost material. The high protein content (up to...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute for Food Technology, Novi Sad
2024-01-01
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| Series: | Food and Feed Research |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2024/2217-53692402261P.pdf |
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