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Protein, from source to digestibility.
- Source :
-
Nutraceuticals Now . Autumn2016, p22-23. 2p. - Publication Year :
- 2016
-
Abstract
- The article discusses the increasing demand of proteins amid global demographic shifts and a world population projected to increase by 2050. It notes innovative ways of producers by combining vegetable and animal proteins to meet the need for more proteins. Also discussed is the challenge in developing high-protein applications with the right properties of structure, flavor, texture, and digestibility, without increasing food products' carbon footprint.
- Subjects :
- *PROTEINS
*PROTEIN structure
*TEXTURES
*FLAVOR
*NATURAL products
Subjects
Details
- Language :
- English
- ISSN :
- 14786605
- Database :
- Academic Search Index
- Journal :
- Nutraceuticals Now
- Publication Type :
- Periodical
- Accession number :
- 120368789