The sustainability paradox of processing plant proteins

Research output: Contribution to journal › Comment/debate › Research › peer-review

Standard

The sustainability paradox of processing plant proteins. / Duque-Estrada, Patrícia; Petersen, Iben Lykke.

In: npj Science of Food, Vol. 7, No. 1, 38, 2023.

Research output: Contribution to journal › Comment/debate › Research › peer-review

Harvard

Duque-Estrada, P & Petersen, IL 2023, 'The sustainability paradox of processing plant proteins', npj Science of Food, vol. 7, no. 1, 38. https://doi.org/10.1038/s41538-023-00214-1

APA

Duque-Estrada, P., & Petersen, I. L. (2023). The sustainability paradox of processing plant proteins. npj Science of Food, 7(1), [38]. https://doi.org/10.1038/s41538-023-00214-1

Vancouver

Duque-Estrada P, Petersen IL. The sustainability paradox of processing plant proteins. npj Science of Food. 2023;7(1). 38. https://doi.org/10.1038/s41538-023-00214-1

Author

Duque-Estrada, Patrícia ; Petersen, Iben Lykke. / The sustainability paradox of processing plant proteins. In: npj Science of Food. 2023 ; Vol. 7, No. 1.

Bibtex

@article{7dcffffb539f4db08b248806f24c4624,
title = "The sustainability paradox of processing plant proteins",
abstract = "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.",
author = "Patr{\'i}cia Duque-Estrada and Petersen, {Iben Lykke}",
note = "Funding Information: We would like to thank the financial support from the Danmarks Frie Forskningsfond (Independent Research Fund Denmark) (project number 1127-00274B). ",
year = "2023",
doi = "10.1038/s41538-023-00214-1",
language = "English",
volume = "7",
journal = "npj Science of Food",
issn = "2396-8370",
publisher = "Nature Publishing Group",
number = "1",

}

RIS

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