Effects of Steam Distillation and Screw-Pressing on Extraction, Composition and Functional Properties of Protein in Dehulled Coriander (Coriandrum sativum L.)

JAOCS, Journal of the American Oil Chemists' Society

Volumn 94, Issue 2, 2017, Pages 315-324

  Hojilla Evangelista, Mila P ^a   Evangelista, Roque L ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Coriander essential oil; Coriander oil; Coriander press cake; Coriander proteins; Protein extraction; Protein functionality

Indexed keywords

AMINO ACIDS; DISTILLATION; EMULSIFICATION; EXTRACTION; FRUITS; PLANTS (BOTANY); PRECIPITATION (CHEMICAL); PROTEINS; SCREWS; STEAM;

CORIANDE ESSENTIAL OIL; CORIANDE PRESS CAKE; CORIANDE PROTEIN; CORIANDER OIL; PRESSCAKE; PROTEIN EXTRACT; PROTEIN EXTRACTION; PROTEIN FUNCTIONALITIES; SCREW PRESSINGS; STEAM DISTILLATION;

ESSENTIAL OILS;

EID: 85009477113     PISSN: 0003021X     EISSN: 15589331     Source Type: Journal    
DOI: 10.1007/s11746-017-2948-4     Document Type: Article

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