ListarFRRo - I+D+i - Artículos en Revistas por tema "Química de los alimentos"
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Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties.
(2024)This research focuses on sustainable protein recovery methods from a new yellow pea variety by examining alternative pH-shifting processes. The study focuses on reducing water consumption during alkaline extraction by ... -
Reformulation of snacks offered to children and adolescents at school kiosks: is this strategy enough or just the tip of the iceberg?
(2024-08-29)Several studies have reported high overweight and obesity incidence among schoolchildren and adolescents, who mostly consume packaged snacks with critical nutrients exceeding the criteria of international profiling ...