In vitro digestibility of flaxseed (Linum usitatissimum L.) protein: Effect of seed mucilage, oil and thermal processing

International Journal of Food Science and Technology

Volumn 48, Issue 3, 2013, Pages 628-635

  Marambe, Harsha K ^a   Shand, Phyllis J ^a   Wanasundara, Janitha P D ^b  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

^b SASKATOON RESEARCH CENTRE   (Canada)

Author keywords

Digestibility; Flaxseed; Gastrointestinal; Protein; Thermal processing

Indexed keywords

BIOACTIVE PEPTIDES; DIGESTIBILITY; FLAXSEED; GASTROINTESTINAL; IN-VITRO; LINUM USITATISSIMUM; PROTEIN DIGESTIBILITY; SIZE REDUCTIONS;

ADHESIVES; AMINO ACIDS; OILSEEDS; POLYPEPTIDES; PROTEINS; RAPID THERMAL ANNEALING; THERMAL PROCESSING (FOODS); WATER POLLUTION;

FLAX;

LINUM USITATISSIMUM;

EID: 84873058073     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12008     Document Type: Article

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