Simplified fractionation process for linseed meal by alkaline extraction - Functional properties of protein and fibre fractions

Journal of Food Engineering

Volumn 99, Issue 1, 2010, Pages 49-54

  Mueller, Klaus ^a   Eisner, Peter ^a   Kirchhoff, Eva ^a  

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

Author keywords

Alkaline extraction; Emulsification capacity; Foaming activity; Fractionation; Linseed; Linum usitatissimum L.; Oil binding; Water binding

Indexed keywords

ALKALINE EXTRACTION; BAKERY PRODUCTS; BINDING CAPACITIES; FIBRE FRACTIONS; FRACTIONATION PROCESS; FRACTIONATION PRODUCTS; FUNCTIONAL PROPERTIES; LINUM USITATISSIMUM; OPTIMAL PARAMETER; PILOT SCALE; PROCESS TECHNOLOGIES; PROTEIN SOLUBILITY; RESPONSE-SURFACE METHODOLOGY; SOLUBLE PROTEINS; WATER BINDING;

FIBERS; FLAX; PROTEINS;

EMULSIFICATION;

LINUM USITATISSIMUM;

EID: 77949489829     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.01.036     Document Type: Article

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