Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility

For the valorization of oilseed press cakes into food products, extrusion can be used. A common way of applying the protein- and fiber-rich press cakes in directly expanded products is the combination thereof with starch, since starch gives a favourable texture, which correlates directly to expansio...

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Hlavní autoři:	Anna Martin, Susanne Naumann, Raffael Osen, Heike Petra Karbstein, M. Azad Emin
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2021-05-01
Edice:	Foods
Témata:	canola protein solubility dietary fiber starch gelatinization extrusion expansion
On-line přístup:	https://www.mdpi.com/2304-8158/10/6/1160
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