مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

video

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

sound

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Version

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

View:

1,478
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

1,811
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

Information Journal Paper

Title

STRUCTURAL AND FUNCTIONAL PROPERTIES OF THREE GENOTYPES OF COMMON BEAN PROTEINS (PHASEOLUS VULGARIS)

Pages

  79-91

Abstract

 Introduction: Proteins are food ingredients with critical FUNCTIONal properties and participation in developing food products. So far, FUNCTIONal properties of several plant proteins such as pea, chickpea and lentil, groundnut, beach pea and bayberry have been investigated. Nowadays, there is an increasing demand for plant proteins because they are available and inexpensive. Legume proteins are important plant protein sources. However, except for soy, due to the inadequate information about their structural and FUNCTIONal properties, they do not have appropriate application as FUNCTIONal ingredients in food products. Beans are a great source of nutrients such as protein, carbohydrate, dietary fiber, minerals and vitamins. Based on the several research reports, different dry beans have 15-25% protein and they are the second group of legume seeds, after soy, cultivated throughout the world.

Cites

  • No record.

    • References

  • No record.

    • Cite

    APA: Copy

    RAHMATI, N.F., KOOCHEKI, A., VARIDI, M., & KADKHODAEE, R.. (2017). STRUCTURAL AND FUNCTIONAL PROPERTIES OF THREE GENOTYPES OF COMMON BEAN PROTEINS (PHASEOLUS VULGARIS). IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(1 (41)), 79-91. SID. https://sid.ir/paper/143669/en

    Vancouver: Copy

    RAHMATI N.F., KOOCHEKI A., VARIDI M., KADKHODAEE R.. STRUCTURAL AND FUNCTIONAL PROPERTIES OF THREE GENOTYPES OF COMMON BEAN PROTEINS (PHASEOLUS VULGARIS). IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(1 (41)):79-91. Available from: https://sid.ir/paper/143669/en

    IEEE: Copy

    N.F. RAHMATI, A. KOOCHEKI, M. VARIDI, and R. KADKHODAEE, “STRUCTURAL AND FUNCTIONAL PROPERTIES OF THREE GENOTYPES OF COMMON BEAN PROTEINS (PHASEOLUS VULGARIS),” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 1 (41), pp. 79–91, 2017, [Online]. Available: https://sid.ir/paper/143669/en

    Related Journal Papers

    Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops





    Move to top