The influence of process conditions and acetylation on functional properties of protein isolates from broad beans (Vicia faba L. minor)

Nahrung/Food ◽  
1986 ◽  
Vol 30 (3-4) ◽  
pp. 429-431 ◽  
Author(s):  
Ch. Schneider ◽  
G. Muschiolik ◽  
M. Schultz ◽  
H. Schmandke
Keyword(s):  
Vicia Faba ◽  
Functional Properties ◽  
Process Conditions ◽  
Protein Isolates ◽  
Broad Beans ◽  
Vicia Faba L

Seed size as a varietal difference in broad beans (Vicia Faba L.)

1967 ◽  
Vol 68 (1) ◽  
pp. 69-73 ◽  
Author(s):  
E. A. K. El Saeed
Keyword(s):  
Vicia Faba ◽  
Seed Size ◽  
Dry Matter ◽  
Varietal Difference ◽  
Dry Matter Production ◽  
Broad Beans ◽  
Matter Production ◽  
Vicia Faba L

1. Emergence and dry-matter production of largeand small seeds of two varieties of broad beans (Beladi and Rebaya 34) were studied.

Nutritional and functional properties of Vicia faba protein isolates and related fractions

2012 ◽  
Vol 132 (1) ◽  
pp. 67-72 ◽  
Author(s):  
Javier Vioque ◽  
Manuel Alaiz ◽  
Julio Girón-Calle
Keyword(s):  
Vicia Faba ◽  
Functional Properties ◽  
Protein Isolates

Physico-chemical and enzymatic studies on acetylated protein isolates from faba beans (Vicia faba L.)

Nahrung/Food ◽  
1993 ◽  
Vol 37 (3) ◽  
pp. 258-268 ◽  
Author(s):  
K. D. Schwenke ◽  
St. Dudek ◽  
R. Mothes ◽  
B. Raab ◽  
A. Seifert
Keyword(s):  
Vicia Faba ◽  
Protein Isolates ◽  
Physico Chemical ◽  
Vicia Faba L ◽  
Faba Beans
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