Functional and flavour properties of de-oiled flours and dry-enriched protein concentrates of lupin and soy

Dry fractionation is low in energy and water use and thus a sustainable option to obtain protein-rich ingredients. Air-classification is used to remove starch from legumes, and electrostatic separation can be used to remove fibres from other starting materials like oilseeds. Flour from oil-rich crop...

ver descrição completa

Detalhes bibliográficos

Principais autores:	Regina G.A. Politiek, Eirini Pegiou, Lotta L. Balfoort, Marieke E. Bruins, Maarten A.I. Schutyser, Julia K. Keppler
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2023-12-01
coleção:	Future Foods
Assuntos:	Electrostatic separation Dry fractionation Protein functionality Solvent extraction Emulsification Foamability
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S266683352300059X
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!