Method enhances solubility of pea protein for use in food and beverages

PHYSorg
Dec 5, 2024, 4:32 pm86 pts
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 beverages, offering a healthy and nutritious option…

Read Article Share
Share Article
- email
- twitter
- facebook
- pocket
- reddit
- tumblr
- linkedin
- pinterest

Trending Today on EcoTopical

Climate change is making plants less nutritious—that could already be hurting animals that are grazers 122

How to detect more antimicrobial resistant bacteria in our waterways 108

Octopuses are a new animal welfare frontier—what scientists know about consciousness in these unique creatures 107

AI in the Mangroves: Charting Asir’s Path to Coastal Revival 99

Oregon house cat died after eating pet food that tested positive for bird flu 89

Brazil’s Kadiwéu force international debate about authorship of Indigenous art 89

Pacific’s ‘Blob’ heat wave killed millions more seabirds than thought: Study 85

Five Years After Philadelphia Refinery’s Closure, Pollution Concerns Persist 84

About EcoTopical

Welcome to EcoTopical Your daily eco-friendly green news aggregator.

Leaf through planet Earths environmental headlines in one convenient place. Read, share and discover the latest on ecology, science and green living from the web's most popular sites.