Functional properties of raw and processed canola meal

LWT

Volumn 42, Issue 6, 2009, Pages 1119-1124

  Khattab, R Y ^a   Arntfield, S D ^b  

^a Faculty of Agriculture at Saba Basha   (Egypt)

^b UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Functional properties; Raw and processed canola meal

Indexed keywords

CALCINATION; EMULSIFICATION; FOOD PRODUCTS; FREQUENCY MODULATION; HEAT TREATMENT; THERMAL PROCESSING (FOODS); WATER ABSORPTION;

AFTER-HEAT TREATMENT; EMULSIFICATION PROPERTIES; EMULSIFYING PROPERTY; FOAMING PROPERTIES; FUNCTIONAL PROPERTIES; NITROGEN SOLUBILITY; OIL ABSORPTION CAPACITY; RAW AND PROCESSED CANOLA MEAL; REDUCED NITROGEN; WATER ABSORPTION CAPACITY;

GELATION;

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS; GLYCINE MAX;

EID: 62449201487     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.02.009     Document Type: Article

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