Aqueous and enzymatic extraction processes for the production of food-grade proteins and industrial oil from dehulled yellow mustard flour

Food Research International

Volumn 52, Issue 2, 2013, Pages 547-556

  Tabtabaei, Solmaz ^a   Diosady, Levente L ^a  

^a UNIVERSITY OF TORONTO   (Canada)

Author keywords

Aqueous extraction process (AEP); Cellulase; Enzymatic treatments; Enzyme assisted aqueous extraction process (EAEP); Hemicellulase; Pectinase; PH treatments; Phospholipase; Protease; Yellow mustard emulsion; Yellow mustard flour

Indexed keywords

AQUEOUS EXTRACTION; CELLULASE; ENZYMATIC TREATMENTS; ENZYME-ASSISTED AQUEOUS EXTRACTIONS; HEMICELLULASES; PECTINASES; PH TREATMENT; PHOSPHOLIPASES; PROTEASE; YELLOW MUSTARD FLOUR;

EMULSIFICATION; EMULSIONS; INDUSTRIAL APPLICATIONS; PHOSPHOLIPIDS; PLANTS (BOTANY); PROTEINS; RECOVERY; VEGETABLE OILS;

EXTRACTION;

SINAPIS ALBA;

EID: 84877674623     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.03.005     Document Type: Article

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