Influence of Extrusion Processing on Tannin Reduction and Oil Loss in Flaxseed (Linum Usitatissimum L.) Meal

Journal of Food Processing and Preservation

Volumn 38, Issue 1, 2014, Pages 622-629

  Imran, Muhammad ^a   Anjum, Faqir M ^a   Butt, Masood S ^a   Sheikh, Munir A ^a  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

[No Author keywords available]

Indexed keywords

EXTRUSION; FLAVONOIDS; FLAX; OILSEEDS; SCREWS; SOLVENTS; TANNINS; THERMAL PROCESSING (FOODS);

CENTRAL COMPOSITE DESIGNS; EXPERIMENTAL VALUES; EXTRUSION PROCESSING; EXTRUSION TECHNOLOGY; HYGIENIC CONDITIONS; OPTIMAL OPERATING CONDITIONS; PROCESSING VARIABLES; SINGLE-SCREW EXTRUSIONS;

OILS AND FATS;

LINUM; LINUM USITATISSIMUM;

EID: 84897964934     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12012     Document Type: Article

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