Characterisation of mucilages extracted from seven Italian cultivars of flax

Food Chemistry

Volumn 148, Issue , 2014, Pages 60-69

  Kaewmanee, Thammarat ^a   Bagnasco, Lucia ^a,b   Benjakul, Soottawat ^c   Lanteri, Silvia ^a   Morelli, Carlo F ^b   Speranza, Giovanna ^b,d   Cosulich, M Elisabetta ^a,e  

^a UNIVERSITY OF GENOA   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

^c PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^d Italian Biocatalysis Center   (Italy)

^e UNIVERSITY OF PAVIA   (Italy)

Author keywords

Flax cultivar; Flaxseed mucilage; Functional properties; Linum usatissimum L.; Principal component analysis (PCA); Taste profile

Indexed keywords

FLAX CULTIVARS; FLAXSEED MUCILAGE; FUNCTIONAL PROPERTIES; LINUM USATISSIMUM L; TASTE PROFILE;

FLAX; INDUSTRIAL APPLICATIONS; LINEN; OILSEEDS; PRINCIPAL COMPONENT ANALYSIS; SUGARS; YARN;

ADHESIVES;

EMULSIFYING AGENT; KAOLIN; NATURAL PRODUCT; PROTEIN; RHAMNOGALACTURONAN; SUGAR; UNCLASSIFIED DRUG; VALOAL;

ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; CULTIVAR; DRUG DETERMINATION; DRUG INDUSTRY; FLAX; FOOD INDUSTRY; ITALY; MOLECULAR STABILITY; MUCILAGE; NONHUMAN; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SENSORY ANALYSIS; SURFACE PROPERTY; SUSPENSION; VISCOSITY; ZETA POTENTIAL;

LINUM; LINUM USITATISSIMUM;

FLAX CULTIVAR; FLAXSEED MUCILAGE; FUNCTIONAL PROPERTIES; LINUM USATISSIMUM L.; PRINCIPAL COMPONENT ANALYSIS (PCA); TASTE PROFILE;

FLAX; HUMANS; ITALY; MAGNETIC RESONANCE SPECTROSCOPY; PLANT EXTRACTS; PLANT MUCILAGE; SEEDS; TASTE; VISCOSITY;

EID: 84886733169     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.022     Document Type: Article

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