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Opportunities for employing field bean protein isolate in foods

100%

Muschiolik G., Schneider C., Schmidt G., Schmandke H.

Acta Alimentaria Polonica

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1988

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tom 14(38)

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nr 1

Review on possibilities for using field bean protem isolate as a functional component in foods (coffee whitener, fish sause, meat emulsion, chopped meat products - to save raw materials for whose rearing or production a high expenditure of energy is necessary (e.g. meat, fish, milk protein).

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Preparation of faba bean (Vicia faba L.minor) products. Part V. Effect of hydrothermal treatment of faba bean and peas on the quality of protein isolates

100%

Borowska J., Kozlowska H., Schneider C.

Acta Alimentaria Polonica

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1989

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tom 15(39)

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nr 2

From hydrothermally treated cotyledons of faba bean and pea there were obtained protein isolates characterized by inreased protein content, trace activity of trypsin inhibitors, lowered content of bonded and residual fat, and better taste compared to isolate obtained from non-treated material. This significant improvement of quality was obtained at the cost of 20% yield decrease.

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Clinical use and therapeutic potential of IVIG/SCIG, plasma-derived IgA or IgM, and other alternative immunoglobulin preparations

100%

Spath P. J., Schneider C., von Gunten S.

Archivum Immunologiae et Therapiae Experimentalis

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2017

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tom 65

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nr 3

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Preparation of faba bean (Vicia faba L.minor) products. Part IV. Effect of hydrothermaltreatment of faba bean on the quality of flour

88%

Kozlowska H., Borowska J., Fornal J., Schneider C., Schmandke H.

Acta Alimentaria Polonica

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1989

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tom 15(39)

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nr 2

The most advantageous parameters of hydrothermal treatment of faba cotyledons were determined. These are: steaming temperature 110°C and tiMc 2 min. and they caused - at relatively smay decrease of protein solubility and slight damage of cotyledons structure (SEM)-a cansiderable lowering of trypsin inhibitors activity and an improvement of organoleptic quality of flour obtained from thus prepared cotyledons.

Ograniczanie wyników

3 Acta Alimentaria Polonica

1 Archivum Immunologiae et Therapiae Experimentalis

4 Schneider C.

2 Borowska J.

2 Kozlowska H.

2 Schmandke H.

1 Fornal J.

1 Muschiolik G.

1 Schmidt G.

1 Spath P. J.

1 von Gunten S.

1 2017

2 1989

1 1988

Opportunities for employing field bean protein isolate in foods

Preparation of faba bean (Vicia faba L.minor) products. Part V. Effect of hydrothermal treatment of faba bean and peas on the quality of protein isolates

Clinical use and therapeutic potential of IVIG/SCIG, plasma-derived IgA or IgM, and other alternative immunoglobulin preparations

Preparation of faba bean (Vicia faba L.minor) products. Part IV. Effect of hydrothermaltreatment of faba bean on the quality of flour