Functional properties and chemical composition of fractionated brown and yellow linseed meal (Linum usitatissimum L.)

Journal of Food Engineering

Volumn 98, Issue 4, 2010, Pages 453-460

  Mueller, Klaus ^a   Eisner, Peter ^a   Yoshie Stark, Yumiko ^b   Nakada, Reiko ^b   Kirchhoff, Eva ^a  

^a FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

^b TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Carbohydrate composition; Coumaric acid glucoside; Ferulic acid glucoside; Fractionation; Functional properties; Lignans; Linola; Linum usitatissimum L.; Secoisolariciresinol diglucoside

Indexed keywords

COUMARIC ACID; FERULIC ACID GLUCOSIDE; FERULIC ACIDS; FUNCTIONAL PROPERTIES; LIGNANS; LINUM USITATISSIMUM; LINUM USITATISSIMUM L.; SECOISOLARICIRESINOL;

ACIDS; CARBOHYDRATES; EMULSIFICATION; FLAX; FOOD ADDITIVES;

PROTEINS;

ACIDS; CARBOHYDRATES; COUMARIC ACID; EMULSIFICATION; FERULIC ACID; FLAX; FOOD ADDITIVES; FRACTIONATION; LIGNANS; PROTEINS;

GLYCINE MAX; LINUM USITATISSIMUM;

EID: 77549083514     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.01.028     Document Type: Article

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