Preparation of mucilage/protein products from flaxseed

American Journal of Food Technology

Volumn 6, Issue 4, 2011, Pages 260-278

  Singer, F A W ^a   Taha, F S ^a   Mohamed, S S ^a   Gibriel, A ^b   El Nawawy, M ^b  

^a NATIONAL RESEARCH CENTRE   (Egypt)

^b AIN SHAMS UNIVERSITY   (Egypt)

Author keywords

Antioxidant; Fiber water; Flaxseed; Functional food; Soluble fiber

Indexed keywords

ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; BOILING WATER; CO-PRECIPITATES; CYANOGENIC GLYCOSIDES; EMULSIFYING PROPERTY; ENZYMATIC TREATMENTS; FLAXSEED; FLOWABILITY; FOAM STABILITY; FUNCTIONAL FOOD PRODUCTS; FUNCTIONAL FOODS; FUNCTIONAL PROPERTIES; GELLING PROPERTIES; ISO-PROPANOLS; MEAN VALUES; OPTIMUM CONDITIONS; OVERALL ACCEPTABILITY; SENSORY EVALUATION; SOLUBLE DIETARY FIBER; SOLUBLE FIBER; TAP WATER; WATER ABSORPTION CAPACITY; WATER RATIO; WETTING ABILITY;

ADHESIVES; EMULSIFICATION; ETHANOL; FIBERS; FLAX; HEXANE; METHANOL; OILSEEDS; SUGARS; WATER QUALITY;

WATER ABSORPTION;

ADHESIVES; EMULSIFICATION; ETHANOL; FIBERS; FLAX; HEXANES; SUGARS; WATER ABSORPTION; WATER QUALITY;

EID: 77956841792     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2011.260.278     Document Type: Article

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