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Method to enhance solubility of pea protein favors its use in food and beverages

Publicado em 09 dezembro 2024
The strategy developed at the State University of Campinas consists of submitting the ingredient to heat treatment and combining it with guarana extract and vitamin D . The result could become an alternative to animal products Research conducted at the State University of Campinas (UNICAMP) in São Paulo state, Brazil, shows that heat treatment of pea protein and addition of guarana extract result in a compound with significant potential to be used as an ingredient of plant-based [...]