Bioactivities of alternative protein sources and their potential health benefits-Reference-Cited by-同舟云学术

Bioactivities of alternative protein sources and their potential health benefits

Published:2017 Issue:10 Volume:8 Page:3443-3458
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Pihlanto A.¹²³^ORCID,Mattila P.¹²³,Mäkinen S.¹²³,Pajari A.-M.⁴⁵³^ORCID

Affiliation:

1. Natural Resources Institute

2. 31600 Jokioinen

3. Finland

4. University of Helsinki Department of Food and Environmental Sciences

5. 00014 Helsingin yliopisto

Abstract

Increasing the utilisation of plant proteins is needed to support the production of protein-rich foods that could replace animal proteins in the human diet so as to reduce the strain that intensive animal husbandry poses to the environment.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C7FO00302A

Reference123 articles.

1. Towards Sustainable Production of Protein-Rich Foods: Appraisal of Eight Crops for Western Europe. PART II: Analysis of the Technological Aspects of the Production Chain

2. The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein quality

3. Quinoa: Nutritional, functional, and antinutritional aspects

4. Physicochemical and quality characteristics of cold-pressed hemp, flax and canola seed oils

5. Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges

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