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Characterization and Demulsification of the Oil-Rich Emulsion from the Aqueous Extraction Process of Almond Flour

The aqueous extraction process (AEP) allows the concurrent extraction of oil and protein from almond flour without the use of harsh solvents. However, the majority of the oil extracted in the AEP is present in an emulsion that needs to be demulsified for subsequent industrial utilization. The effect...

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Bibliographic Details
Main Authors: Fernanda F. G. Dias, Neiva M. de Almeida, Thaiza S. P. de Souza, Ameer Y. Taha, Juliana M. L. N. de Moura Bell
Format: Artigo
Language:Inglês
Published: MDPI AG 2020-10-01
Series:Processes
Subjects:
aqueous extraction process
extraction yields
cream demulsification
oil recovery
almond flour
Online Access:https://www.mdpi.com/2227-9717/8/10/1228
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