Factors affecting production of a near-white protein isolate from grapeseed-Reference-Cited by-同舟云学术

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Factors affecting production of a near-white protein isolate from grapeseed

Published:1992 Issue:2 Volume:36 Page:112-118
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Abd El-aal M. H.

Publisher

Wiley

Subject

Food Science

Reference19 articles.

1. Grapeseed as a possible source of food protein

2. Protein classification and nitrogen extractability of grape seed meal

3. Official Methods of Analysis, 13th ed. Ed. by W. Horwitz. Association of Official Analytical Chemists, Washington, DC, 1980.

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Composition and Techno-functional Properties of Grape Seed Flour Protein Extracts;ACS Food Science & Technology;2022-01-11

2. Grape seed proteins: a new fining agent for astringency reduction in red wine;Australian Journal of Grape and Wine Research;2013-05-13

3. Preparation of Defatted Grape Seed Meal Protein Composite Films;Journal of the Korean Society of Food Science and Nutrition;2012-09-30

4. Physicochemical characteristics and functional properties of grape (Vitis vinifera L.) seeds protein;International Journal of Food Science & Technology;2011-02-24

5. Functionality of oilseed protein products: A review;Food Research International;2006-11

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