Comparison of the physicochemical and functional properties of flour and protein isolate from moringa (Moringa oleifera Lam.) leaves

Medicina y ciencias biológicas

• Moringa 100%
• Moringa oleifera 90%
• Flour 75%
• Soybean Proteins 35%
• Proteins 21%
• Food Ingredients 8%
• Freeze Drying 8%
• Functional Food 7%
• Fourier Transform Infrared Spectroscopy 7%
• Emulsions 6%
• Oils 6%
• Electrophoresis 6%
• Carbohydrates 5%
• Water 4%

Agricultura y biología

• Moringa oleifera 72%
• functional properties 52%
• flour 51%
• physicochemical properties 44%
• leaves 25%
• gelling properties 8%
• gelation 6%
• freeze drying 6%
• functional foods 5%
• protein sources 5%
• solubilization 5%
• emulsions 5%
• water uptake 5%
• electrophoresis 4%
• ingredients 4%
• protein content 4%
• carbohydrates 3%
• oils 3%
• proteins 1%