Project Title: Improving the nutritional quality and bioaccessibility of bioactive compounds in extruded products through extrusion and encapsulation techniques
Phase 1.1. Development of working protocols for the analysis of bioactive compounds and bioaccessibility tests. Identification of protein sources-2023.
Phase 1.2: Nutritional evaluation of protein sources-2024
Phase 1.3: Development of the working protocol for the analysis of amino acids from protein sources-2024
Phase 1.4: Finalization of the method for the determination of amino acids from protein sources-2024
Contact: Alina Culetu ( alina.culetu@bioresurse.ro)
Nutritional Importance of Lentil, Lupin, Chickpea and Soy Legumes a Review_2024
Screening of the Nutritional Properties, Bioactive Components, and Antioxidant Properties in Legumes_2024