| 000 | 01607nab a22003257a 4500 | ||
|---|---|---|---|
| 999 |
_c63801 _d63793 |
||
| 001 | 63801 | ||
| 003 | MX-TxCIM | ||
| 005 | 20211006075233.0 | ||
| 008 | 190910s2019 xxu|||p|op||| 00| 0 eng d | ||
| 022 | _a1941-1421 (Online) | ||
| 024 | 8 | _ahttps://doi.org/10.1146/annurev-food-032818-121128 | |
| 040 | _aMX-TxCIM | ||
| 041 | _aeng | ||
| 100 | 1 |
_920090 _aLoveday, S.M. |
|
| 245 | 1 | 0 |
_aFood proteins : _btechnological, nutritional, and sustainability attributes of traditional and emerging proteins |
| 260 |
_aUSA : _bAnnual Reviews Inc., _c2019. |
||
| 500 | _aPeer review | ||
| 520 | _aProtein is an essential macronutrient and a key structural component of many foods. The nutritional and technological properties of food protein ingredients depend on their source, extraction and purification, modification during food manufacture, and interactions with other food components. In addition to covering these elements, this review seeks to highlight underappreciated aspects of protein environmental sustainability and explores the potential of cultured meat and insect-derived proteins. | ||
| 546 | _aText in English | ||
| 650 | 7 |
_2AGROVOC _91224 _aProteins |
|
| 650 | 7 |
_2AGROVOC _99668 _aFoods |
|
| 650 | 7 |
_2AGROVOC _99136 _aDigestibility |
|
| 650 | 7 |
_aSustainability _gAGROVOC _2 _91283 |
|
| 650 | 7 |
_2AGROVOC _912170 _aMeat |
|
| 650 | 7 |
_2AGROVOC _920091 _aInsect protein |
|
| 650 | 7 |
_2AGROVOC _920092 _aPlant protein |
|
| 650 | 7 |
_2AGROVOC _920093 _aAlgae |
|
| 773 | 0 |
_dUSA : Annual Reviews Inc., 2019. _gv. 10, p. 311-339 _tAnnual Review of Food Science and Technology _x1941-1421 |
|
| 942 |
_2ddc _cJA _n0 |
||