Physicochemical and functional properties of flour and protein isolates extracted from seinat (Cucumis melo var. tibish) seeds

Food Science and Biotechnology

Volumn 23, Issue 2, 2014, Pages 345-353

  Siddeeg, Azhari ^b   Xu, Yanshun ^a   Jiang, Qixing ^a   Xia, Wenshui ^a  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF GEZIRA   (Sudan)

Author keywords

functional property; physicochemical property; protein isolate; seinat (Cucumis melo var. tibish) seed

Indexed keywords

EMULSIFICATION; VALUE ENGINEERING;

ABSORPTION CAPACITY; CUCUMIS MELO; EMULSIFYING CAPACITY; FUNCTIONAL PROPERTIES; ISOELECTRIC PRECIPITATION; PHYSICOCHEMICAL PROPERTY; PROTEIN ISOLATES; SOY PROTEIN ISOLATES;

PROTEINS;

EID: 84899911028     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-014-0048-x     Document Type: Article

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