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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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
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2020-10-01
Colecção:Processes
Assuntos:
aqueous extraction process
extraction yields
cream demulsification
oil recovery
almond flour
Acesso em linha:https://www.mdpi.com/2227-9717/8/10/1228
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