Dry and wet fractionation of plant proteins: How a hybrid process increases yield and impacts nutritional value of faba beans proteins
Lionel Dumoulin, Nicolas Jacquet, Paul Malumba Kamba, Aurore Richel, Christophe Blecker
Topics & Concepts
Phytic acidFractionationChemistryDry matterPolyphenolFood scienceGallic acidZincFraction (chemistry)Extraction (chemistry)Biological valueYield (engineering)Trypsin inhibitorTrypsinChromatographyAgronomyBiochemistryAntioxidantEnzymeBiologyMaterials scienceOrganic chemistryMetallurgyProteins in Food SystemsPhytase and its ApplicationsAgricultural pest management studies