Commercial Hemp (Cannabis sativa Subsp. sativa) Proteins and Flours: Nutritional and Techno-Functional Properties

• Published in: Applied sciences Vol. 13; no. 18; p. 10130
• Main Authors: Absi, Yamina, Revilla, Isabel, Vivar-Quintana, Ana M
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.09.2023
• Subjects: Air flow; amino acid profile; Amino acids; antioxidant activity; Antioxidants; Carbohydrates; Dietary minerals; fatty acid profile; Fatty acids; Flour; Gluten; Hemp; Marijuana; mineral composition; phenolic content; Proteins; proximate composition; Seeds; Tetrahydrocannabinol; THC; Unsaturated fatty acids; Vegetarianism; United Kingdom; Japan; Germany; Spain; United Kingdom > UK; United States > US

Hemp (Cannabis sativa subsp. sativa) has been increasing in popularity in recent years owing to its nutritional composition, with an interesting combination of protein, fat, and fiber, as well as minerals. Its transformation into flours and concentrates has allowed its incorporation in different foo...