The sustainability paradox of processing plant proteins
Publikation: Bidrag til tidsskrift › Kommentar/debat › Forskning › fagfællebedømt
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The sustainability paradox of processing plant proteins. / Duque-Estrada, Patrícia; Petersen, Iben Lykke.
I: npj Science of Food, Bind 7, Nr. 1, 38, 2023.Publikation: Bidrag til tidsskrift › Kommentar/debat › Forskning › fagfællebedømt
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TY - JOUR
T1 - The sustainability paradox of processing plant proteins
AU - Duque-Estrada, Patrícia
AU - Petersen, Iben Lykke
N1 - Funding Information: We would like to thank the financial support from the Danmarks Frie Forskningsfond (Independent Research Fund Denmark) (project number 1127-00274B).
PY - 2023
Y1 - 2023
N2 - The production of sustainable plant-based foods is not simply a question of which process has the lowest environmental impact in the food chain. We have to consider that different degrees of processing might result in different degrees of plant protein nutritional quality in the final food product.
AB - The production of sustainable plant-based foods is not simply a question of which process has the lowest environmental impact in the food chain. We have to consider that different degrees of processing might result in different degrees of plant protein nutritional quality in the final food product.
U2 - 10.1038/s41538-023-00214-1
DO - 10.1038/s41538-023-00214-1
M3 - Comment/debate
C2 - 37491430
AN - SCOPUS:85165716440
VL - 7
JO - npj Science of Food
JF - npj Science of Food
SN - 2396-8370
IS - 1
M1 - 38
ER -
ID: 362163712