Fractioning of the sunflower flour components: Physical, chemical and nutritional evaluation of the fractions

LWT

Volumn 84, Issue , 2017, Pages 426-432

  Alexandrino, Thaís Dolfini ^a   Ferrari, Roseli Aparecida ^a   de Oliveira, Léa Mariza ^a   de Cássia S C Ormenese, Rita ^a   Pacheco, Maria Teresa Bertoldo ^a  

^a INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Digestibility; Fibrous concentrate; Phenolic compounds; Protein solubility; Sunflower protein

Indexed keywords

CHEMICAL STABILITY; ETHANOL; EXTRACTION; MIXTURES; PHENOLS; SOLUBILITY;

DIGESTIBILITY; FIBROUS CONCENTRATE; NUTRITIONAL EVALUATIONS; NUTRITIONAL PROPERTIES; NUTRITIONAL VALUE; PHENOLIC COMPOUNDS; PROTEIN EXTRACTION; PROTEIN SOLUBILITY;

PROTEINS;

EID: 85020386276     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.05.062     Document Type: Article

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