Literature DB >> 8506239

A simple, low energy requiring method of coagulating leaf proteins for food use.

V N Pandey1, A K Srivastava.   

Abstract

A simple method for coagulating proteins in aqueous leaf extract, through microbial fermentation, has been reported. The Leaf Protein Concentrate (LPC) obtained through this fermentation has been compared with those obtained through conventional heat coagulation methods to show that the former improves the yield and nutritional quality of LPC.

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Year:  1993        PMID： 8506239     DOI： 10.1007/BF01886225

Source DB:  PubMed          Journal:  Plant Foods Hum Nutr        ISSN： 0921-9668            Impact factor:   3.921


  4 in total

1.  Soluble protein concentrate from alfalfa by low-temperature acid precipitation.

Authors:  R E Miller; D de Fremery; E M Bickoff; G O Kohler
Journal:  J Agric Food Chem       Date:  1975 Nov-Dec       Impact factor: 5.279

2.  Measurement of digestibility of alfalfa protein concentrates by in vivo and in vitro methods.

Authors:  R M Saunders; M A Connor; A N Booth; E M Bickoff; G O Kohler
Journal:  J Nutr       Date:  1973-04       Impact factor: 4.798

3.  Preparation of white leaf protein concentrate using a polyanionic flocculant.

Authors:  W J Bray; C Humphries
Journal:  J Sci Food Agric       Date:  1979-02       Impact factor: 3.638

4.  Leaf protein as a human food.

Authors:  N W Pirie
Journal:  Science       Date:  1966-06-24       Impact factor: 47.728
  4 in total
  1 in total

1.  Leaf protein content and yield of some Indian legumes.

Authors:  V N Pandey
Journal:  Plant Foods Hum Nutr       Date:  1994-12       Impact factor: 3.921
  1 in total

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